How would you describe your culinary philosophy?
My culinary philosophy is based on creating the finest Cantonese cuisine using traditional cooking methods with dishes presented in a contemporary style. I use only the best ingredients and top quality seasonal products sourced locally and around the world.
What is your culinary obsession?
I like to create pure, simple and elegant Cantonese cuisine.
What was the most memorable meal you either cooked or ate?
I was honored to be one of the six Michelin star Chefs from Hong Kong invited to cook for a VIP event held in London at the Asia House in 2011 to benefit the First Initiative Foundation, as part of a cultural exchange.
“Sojourn” was a multi-faceted promotional event organized by philanthropist Michelle Ong, featuring internationally recognized, Hong Kong based artists, designers and chefs. The purpose of the event was to promote and nurture creative Hong Kong talent and showcase them to an international audience with carefully chosen and mutually enhancing exhibitions and events showcasing Hong Kong as a remarkable international city. It was exciting to represent InterContinental Hong Kong at this high profile London event.
Which hens lay the most interesting eggs?
Very fresh, organic eggs that are of top quality.
What does the area that your restaurant is situated in bring to the food you serve?
Yan Toh Heen offers panoramic views of Victoria Harbour. This enhances the entire culinary experience, along with the restaurant’s elegant ambiance featuring hand-carved jade placemats and an intimate décor reminiscent of a contemporary Chinese residence.
If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?
I have always been a huge fan of his music.
For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?
A classic ballad like “Only You” by the Platters.
Which came first? The chicken or the egg?
Who Knows? For the chef, it is the egg first - at breakfast.
Then the chicken - at lunch or dinner.