How would you describe your culinary philosophy?
I cook with seasonal ingredients and create dishes around personal experiences. I have worked in America, Europe and in many places in Asia so a lot of that is shown in my cuisine. My goal is to keep the flavors bright and well balanced, never too heavy with too many ingredients, or too many flavors. I feel food should be bold, yet simple.
What is your culinary obsession?
Personally, I am obsessed with learning, whether it is a new cuisine for me, new way of cooking something or ingredient. This is what traveling has taught me -I am obsessed with it and love it.
What was the most memorable meal you either cooked or ate?
In 2003 or 2004 I ate at Café Gray in the time warner center in New York City. I was amazed by Chef Gray Kunz’s balanced flavors and use of products I had never seen used in other fine dining restaurants. I was then inspired and hoping to work for him; later in 2009, I started working for him and did so for the next six years.
Which hens lay the most interesting eggs?
In my apartment I eat a lot of Organic eggs, mostly imported from Australia. Quality is fantastic yet at The Continental I just started using a Japanese Taiyouran eggs. Very rich and full of flavor, it’s my favorite egg to use here in Hong Kong.
What does the area that your restaurant is situated in bring to the food you serve?
We are very lucky to be situated in the middle of Admiralty. We couldn’t ask for a better location! We are surrounded by so many great restaurants and hotels it’s one of the best culinary locations in Hong Kong.
If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?
Martin Luther King Jr. he surely deserves a nice glass of Krug Champagne for his accomplishments.
For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?
Bubbles In The Wine - Lawrence Welk.
Which came first? The chicken or the egg?
It must have been the egg….