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Vanessa Yung

Japanese restaurant Sutadonya, founded in 1971, has won many fans with its Sutadon (rice with pork cooked in garlic sauce).
But it only expanded from three to 58 outlets across Japan - while still drawing long queues of eager customers - after Hideto Hayakawa took over the reins in 1995.
The Sutadon's success, says Hayakawa, lies in 'the use of whey-fed pork from northern Italy, which is usually used to make Parma ham and a garlic sauce made with a 40-year-old secret recipe'.
The veteran chef was in town on Thursday to launch a promotion in collaboration with Dondonya Shokudo, a casual dining restaurant chain in the city. 
Hayakawa will be preparing his signature dish outside Japan for the first time. So locals interested in trying a bowl will not need an air ticket to Japan. 
The Sutadon will be available at the six Dondonya Shokudo outlets from now until August 31.
At the media tasting event at a Taikoo outlet of Dondonya Shokudo, Hayakawa showcased his skill in preparing the dish. 
Three other Japanese chefs skilled in preparing the Sutadon are also in town to train Dondonya Shokudo's chefs in preparing the rice dish. 
They will be in Hong Kong until the promotion ends.
The best way to enjoy the Sutadon, says Hayakawa, is to mix the soft-boiled egg with the pork to balance the saltiness of the sauce and to add a touch of silkiness to the tender meat. 



Japanese chef shows how he built an empire with dish of rice and pork in garlic sauce