Food entrepreneur Gerry Ma has a rich history with cuisine, shaped by his large family. Growing up as the youngest, he absorbed flavors from various Chinese regions, thanks to his siblings marrying partners from places like Shanghai and Chiu Chow. This exposure sparked his passion for different culinary styles.
One of Ma’s top picks for Cantonese food is Fook Lam Moon in Kowloon. Here, the dishes stay true to classic styles, a testament to the chef, Law On, who has been honing his craft for nearly 90 years. Ma has known him since the 1980s, appreciating his dedication to high-end, labor-intensive dishes.
Another favorite is Cuisine Cuisine at the IFC Mall, led by master chef Lee Yuk-lam, who is nearly 80. Ma enjoys the luxurious offerings, notably the crystal shrimp ball and stir-fried pig’s tripe. While the menu is not extensive, each dish is meticulously crafted.
A newer chef catching Ma’s attention is Hung Chi-kwong of Rùn at The St. Regis Hong Kong. With a journey starting at Lei Garden, Hung has advanced in his career, earning two Michelin stars for his restaurant. Ma respects his technique and focus on quality over simply using costly ingredients.
Food trends today are evolving. For instance, a recent survey by the National Restaurant Association reveals that 45% of consumers are seeking plant-based options. This shift highlights a growing awareness of health and sustainability in dining choices.
The passion for food intertwines with culture and tradition, reflected in the experiences of chefs like Law, Lee, and Hung. Each of them brings unique skills and stories, making the dining experience all the more enriching. As culinary landscapes change, following these seasoned chefs and their innovative approaches can provide a deeper appreciation for the art of cooking.
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