Mr Wilson LEUNG, chef of Canton Room of the Gloucester Luk Kwok Hong Kong, observes that a trend of healthy eating is underway and healthy dishes are becoming more popular among customers.The restaurant endeavours to enhance the quality of the food provided so as to ensure...

“Our fish broth embodies the spirit of our business,” said Mr LAU Yiu-kwong, Assistant Executive Chef of Yue Mic Ka.He explained that colleagues in each outlet started preparing the fish broth early at six every morning.They use a one-metre-deep pot that can hold as many as...

No wonder Hong Kong people love seafood.Good seafood restaurants are found everywhere particularly in Sai Kung, Lei Yue Mun and Lamma Island.Mr Jacky CHAN, the Group Head Chef of Rainbow Seafood Restaurant said, “The key to our success is our ability to maintain the food quality,...

Vegetarian dishes are not always healthier, especially if they are cooked with plenty of oil and flavour enhancers.Mr. CHAN Kut-fai, Chief Chef of Bodhisattva Vegetarian Cuisine, has rich culinary experience in vegetarian cuisine.There are more than 50 types of synthetic vegetarian...

The first customers of Light Vegetarian Restaurant were mainly monks and nuns, Buddhist believers and religious bodies when it was established 19 years ago.Through the years, more and more people have gone vegetarian in the light of health and beauty concerns.Ms Haily Fung,...