Indonesia Tatler - - Life -

Vicky Cheng

WHY Him? No one pulls off fu­sion cook­ing quite like Vicky. The chef es­tab­lished his restau­rant, VEA, in 2016 with the aim of mak­ing, to use his own phrase, “Chi­nese and French” food, us­ing French cook­ing tech­niques to ex­plore Chi­nese in­gre­di­ents and flavours. “Every dish we do has a story and the story is about Hong Kong,” Cheng said in a re­cent in­ter­view with Hong Kong Tatler.

Joshua and Caleb Ng

WHY them? Twins Joshua and Caleb are the co-founders of cosy She­ung Wan cafe Com­mon Ground, a dumpling bar in Copen­hagen called Gao, and—per­haps most im­pres­sively— Taste Kitchen, Hong Kong’s first restau­rant in­cu­ba­tor. Lo­cated in PMQ, Taste Kitchen hosts up-and-com­ing chefs and restau­rants for months-long pop-ups, giv­ing ris­ing culinary stars a space to ex­per­i­ment and re­fine their ideas be­fore com­mit­ting to open­ing a per­ma­nent venue.

THAT’S NOT AL Through their con­sul­tancy, Twins Kitchen, they work with brands on pro­jects rang­ing from restau­rant de­sign to find­ing ways to up­cy­cle cof­fee grounds.

Theresa Yiu

WHY her? Some­times de­scribed as the Ju­lia Child of Can­tonese cui­sine, Theresa is the founder and CEO of Dashijie, a brand that makes tra­di­tional Can­tonese del­i­ca­cies such as moon­cakes, mul­ti­ple va­ri­eties of XO sauce and pick­led gin­ger slices, among many oth­ers. Theresa was taught her craft by the late Pearl Kong Chen, a leg­endary Can­tonese chef who pub­lished sev­eral fa­mous cook­books. Jan­ice Leung Hayes

WHY Her? #Nochar­si­uno­life is Jan­ice’s In­sta­gram hash­tag, but her love of food goes far beyond hum­ble char siu. The re­spected food critic has been pub­lished by the New York Times, Wall Street Jour­nal, Eater and the Asia Tatler ti­tles. THAT’S

NOT AL Jan­ice’s be­lief in the im­por­tance of sustainable farm­ing and lo­cal pro­duce in­spired her to es­tab­lish Hon­estly Green, a plat­form con­nect­ing sustainable busi­nesses through which she has founded a string of ur­ban farm­ers mar­kets, in­clud­ing Tong Chong Street Mar­ket and Poho Mar­ket.

Ro­hit Dugar

WHY him? Craft beer has be­come a fix­ture on Hong Kong’s bar scene over the past few years and its me­te­oric rise is partly down to Ro­hit. The en­tre­pre­neur kick-started the lo­cal craft beer move­ment when he es­tab­lished Young Master Brew­ery in 2013, mak­ing clas­sics such as pale ale and more ex­per­i­men­tal beers us­ing lo­cal in­gre­di­ents such as salted lime. Brews from Young Master Ales are now stocked in many of the city’s trendi­est bars and five-star ho­tels, and ear­lier this year Young Master picked up the most medals of any par­tic­i­pat­ing brew­ery at the an­nual Asia Beer Awards.

SARAH Heller

WHY her? At an age when most of her peers were opt­ing for the cheap­est bot­tle from the wine list, Sarah was hon­ing her nose en route to be­com­ing, at 29, the world’s youngest Master of Wine. The third woman in Hong Kong to claim the ti­tle, Sarah is also an as­so­ciate of the In­sti­tute of Wine and Spir­its, a So­ci­ety of Wine Ed­u­ca­tors cer­ti­fied spe­cial­ist of wine, and a VIA Ital­ian Wine Am­bas­sador, with the lat­ter well suited to her love of Barolo.

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