Now that Vaccinated Travel Lanes are officially a thing, visiting our favourite cities is more real than ever. And as we keep our fingers crossed for that eventual trip to one particular favourite destination among Singaporeans, it’s all the more timely that Hong Kong Tourism Board and The Michelin Guide recently dreamed up the Hong Kong Chefs’ Playbook.
Chef Vicky Lau has two Michelin stars tucked neatly under her well-pressed apron for her restaurant, Tate Dining Room, which melds Chinese and French fare in wonderfully elegant ways. “The Yau Ma Tei Fruit Market is a well-known Hong Kong historical landmark. many interesting fruits that we don’tThe pandemic has greatly affected overseas shipments, but I see this as an opportunity to discover and use more local produce for my creations. I am really excited to show the side of Yau Ma Tei, especially from a chef’s perspective.”Australian chef Shane Osborn at a shoot for the mini-series Hong Kong Chefs’ Playbook.
Renowned for treating its plant-based produce as simply as possible, Chin Lin adheres to the philosophy that food is medicine. Therefore, its chefs use less salt, oil and sugar and place a real focus on coaxing the plants’ natural flavours through clever cooking. “Tai O is such a special place, so I try to keep it for special people,” he added. “I usually come out here with my wife, just to enjoy the moment.
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