How would you describe your culinary philosophy?
Anything that is edible can be turned into something beautiful. Food waste is a big issue for me. I make a point of never wasting anything. I truly believe that if something isn’t rotten, it should have a better use than being thrown away. Animals and plants die to feed us, we need to respect that.
What is your culinary obsession?
I’m obsessed with Chinese cuisine and ingredients. I was born here in Hong Kong, but many things are still so unfamiliar to me. It is an amazing feeling to cook things I have known from earliest childhood and yet never known how to cook.
My number one obsession is my craft. I don’t believe I have a single obsession - I am obsessed with my journey and with what I do. I love cooking and that is something you can tell when you step in my kitchen. I take my work very seriously and am obsessed with improving every single day.
What was the most memorable meal you either cooked or ate?
It was at Daniel in New York, following my last service at the restaurant. After spending 3 years working very hard and living a very isolate life, I took my mother to Daniel. We were seated at the Restaurant’s best table and it was a simple delight to watch my mother get blown away by the food. She, who had always been so worried about my working conditions in the city and who I knew was relieved to see me leaving, asked me in the middle of the meal: “ Vicky, why are you leaving this AMAZING restaurant?”
Which hens lay the most interesting eggs?
Japanese Taiyouran hens.
What does the area that your restaurant is situated in bring to the food you serve?
I serve what I like to serve, and cook what I believe my guest will like. Where my restaurant is at doesn’t change that, and wouldn’t.
If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?
My grandfather , who passed, always drank beer and Chinese wine. I wonder if he would enjoy a glass of Krug Champagne.
For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?
Which came first? The chicken or the egg?