From a young age, I was nurtured by the comforting and authentic home-cooked meals of my Shanghainese grandmother. My palate was attuned to Cantonese and Shanghai flavours, such as tomato fried egg, bitter melon fried egg, and stir-fried egg with shrimp. Even as a child, I paid meticulous attention to detail when it came to food presentation, and I would take great pleasure in carefully slicing my steamed eggs.
It was not until my early thirties, when I moved to Shanghai for work, that my relationship with food truly blossomed. Working in the food and beverage industry in 2007 exposed me to a realm of culinary exploration. During this time, I embraced my role as a food enthusiast, delving into the nuances of different cuisines.
The dish that I have eaten most in my life is definitely wonton noodles. I love the whole experience, even though it is just a simple bowl of noodles. (3/F, The Wellington, 198 Wellington Street, Central.
Tel: 2555 2202) is renowned for elevating traditional Cantonese to new heights. Its mastery of classic dishes is on full display in signatures like the “Thick Cut Chairman-Style Char Siu”. It is the best roast pork in Hong Kong.
Each morsel is imbued with deep, rich flavours. Dishes like the chargrilled fermented eel with clay pot rice and the steamed fish with 20-year-old fermented lemon peels showcase a harmonious blend of classic and innovative flavours that is transcendent. Having collaborated with the restaurant before, I see it as an immersi.
