A video-led series that goes inside the kitchens of six Michelin-starred restaurants in Hong Kong and Macau. Follow the culinary journeys of the chefs leading these restaurants, and discover what drives their passion for excellence in the world of fine dining.
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The chef de cuisine at The Ritz-Carlton, Hong Kong’s Cantonese fine-dining restaurant first learned how to cook by observing other chefs at work
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Lau says being uncompromising with his high standards got him to where he is today, and he expects the same level of discipline from his team
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A childhood spent helping out at his parents’ street food stall taught the Hong Kong native how to connect with both his team and guests
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Tang has no ‘signature dish’ at the JW Marriott Hotel Hong Kong’s one-Michelin-starred restaurant, where he works according to diners’ tastes
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The veteran chef at The St. Regis Hong Kong says the flavours of traditional Cantonese cuisine are slowly fading
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Hung is determined to breathe new life into the fare through the artful presentation of dishes, and tea pairings with dim sum
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Even after four decades in the business, chef Jackie Ho of Lai Heen Cantonese restaurant at The Ritz-Carlton, Macau, wants to learn more
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Ho boldly experiments with flavours encountered on his travels, and tests new dishes with his team before putting them on the menu
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The director of one-Michelin-starred Tosca grew up by the sea, worked for renowned French chef Joël Robuchon and opened his own restaurants in Asia
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These experiences culminated in the chef’s own brand of authentic Italian cuisine, with which he aims to evoke an emotional response from diners
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Guests at L’Envol are transported to various parts of the world through the chef’s interpretation of French haute cuisine
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Elzer uses seasonal produce from Europe and Asia for his dishes, which can be paired with more than 1,000 varieties of wine on offer