NO SHORTCUTS

The cuisine harks back to the time before modern gadgets dominated the kitchen, and when a chef ’s mettle was proven in the way he wielded a knife. The majority of the sauces, condiments and stocks are made from scratch. “We make our oyster sauce from fresh oysters, while the marinade for our roast iberico pork char siew is prepared by drying and fermenting soy beans in the sun, and grinding them into a paste,” Yip confirms. Some ingredients are sourced from artisanal producers in China who he admits, do it better.