Happy Saint David's Day. Today is the feast day of the patron saint of Wales and a fitting time to write about Welsh lamb - revered in Britain and gaining the same status in Hong Kong.
Respected chefs in Britain including Jamie Oliver, Richard Corrigan and Mark Hix are all fans, and Welsh lamb is cropping up on menus all over the city.
Bicky Wong, at Rice Pro Essential in Sheung Wan, began sourcing lamb from Graig Farm in the Brecon Beacons after sending staff to visit the farm. As well as rack of lamb, Wong stocks roasting joints such as leg of lamb and the cheaper but equally tasty shoulder. Wong is a convert: 'I cooked a leg of lamb for Christmas this year. It was great.'
So what's so special about it?
'Compared with lamb from other countries, Welsh lamb is less fatty and has a sweeter flavour. The taste is not overly strong,' says Alain Hui, the Langham Hotel in Tsim Sha Tsui's executive sous chef. The sentiment is echoed by others - a strong flavour is not to the taste of the local market. The hotel serves Welsh lamb every day at The Bostonian restaurant and on the buffet in L'Eclipse.
Generous rainfall makes the green, green grass of Wales a nirvana for raising sheep, which roam from its hills to the coast grazing on rich pastures and wild plants.