cuisineart
...uni “dan dan” noodle,
grilled salmon r oe
My goal is to change people's perceptions of
what Chinese food is, and could be, and I think
I am doing that with X-treme Chinese. Being an
untrained chef, and having cooked only for
friends, I didn't know what people's reactions
would be when they had to actually pay for their
meal when I first started out. Although molecular
gastronomy wasn't big in Hong Kong at the time,
I wasn't worried that it wouldn't be accepted
because it's not that different from how it’s been
used in French, Spanish and Thai cuisine. Although
I'm the only person doing it with Chinese cuisine,
I knew people would be curious because the
Chinese people are very adventurous when it
comes to food. However, I changed my cuisine
to X-treme Chinese so people will understand it's
not just molecular gastronomy, but that we like
to push the boundaries of what people expect in
Chinese food.
Taste is very important to me. Basically when you
cook, the aroma is just the aftertaste that comes
with the taste, with the exception of truffles. Of
course, other elements such as presentation are
important because an attractive dish enhances
your senses. I'm mostly drawn to taste but my
inspiration comes from anything and everywhere;
interiors
it really just depends on how I feel on the day.
Maybe that’s why I don't have favorite dishes—
they are all my children and all evoke specific
memories.
