One of Asia’s top chefs and founder of three of Hong Kong’s buzziest establishments
I keep it simple when cooking at home. I love a simple barbecue with friends or just cooking some of my mum’s wontons.
I always have a bottle of my mum’s hot sauce made of chilli, garlic and fermented black bean. I also like my bottle of “oyster water”, otherwise known as supreme oyster sauce from Lau Fau Shan. It tastes like intense umami of oysters, which is completely different from what you get from the supermarket.
I had an amazing time in Vienna, Austria. I was fortunate enough to dine at Steirereck, which is the 10th best restaurant in the world according to World’s 50 Best Restaurants. It was one of the most memorable dining experiences I’ve ever had.
I’ve also been to Restaurant Konstantin Filippou as well as their other restaurant O’boufes, which is this great bistro that serves seasonal dishes inspired by both Austria and Chef Filippou’s Greek heritage.
They also have an amazing array of Austrian natural wines.
I recently tried Pop That Cherry Collaboration Brew, brewed by Lindheim Blkompani x Lervig x Mikkeller. It’s tinted red and has an amazing fresh cherry flavour. It’s yeasty and delicious, almost like drinking wine.
I usually like to go out with my girlfriend and dogs in the morning whether for a hike or a stroll. Afterwards, I like exploring the outskirts of Hong Kong and finding some authentic Chinese food in the New Territories and once I get home, maybe popping a bottle of natural wine and chilling.
My friend once brought me to the biggest wholesale market outside of Paris. It was freezing cold and dark. We had to wake up at 5am. He took me to his supplier who was so happy to see us and asked me if I wanted to eat a fresh slice of raw foie gras. He opened a butcher’s paper and sliced me a piece. It was as sweet as uni and
never before had I tasted foie gras like that. I recently quite like the dim sum at Golden Valley in Hong Kong, but I think the classic would always be Luk Yu Tea House if I wanted some old-school baos.
Binge watching on Netflix is my guilty pleasure!
The reason I run is that I find it very hard to focus and it is the opposite of how my mind works. I see it as the training of my mind and trying to control my thoughts better.
I’ve run the Standard Chartered marathon twice, and I still find it amazing that we’re able to run through the Western Tunnel. The sense of energy is sensational when you’re running with a large group of people.
I think great bars need great company. My recent favourite is Loosbar American Bar [in Vienna], hanging out with the amazing chef Konstantin Filippou and his wife Manuela, sipping classic cocktails like negronis and old fashioneds.
I’ve also had a great night hanging out with food writer Pat Nourse and Gerald at Geralds Bar [in Melbourne], just sipping some good old wine.
I also always like food with my drinks, and had some great natural wine and food at Frenchie wine bar in Paris.
I love the Taste Library at PMQ in Hong Kong, beacause it houses a great collection of Chinese food books as well as international food books. I’ve been bringing my chefs there so that they can be inspired and take in all the information. Great cooking is not just a craft but also an education, and requires research and learning.
“Great cooking is not just a craft but also an education ”