Chef's selection

At just 25 years old, Troy Guard is one of the youngest executive chefs in the business.

Born in Hawaii, he started work as a cook at the La Costa Resort and Spa in Carlsbad, California, at the age of 19.

Two years later he returned to Hawaii and joined legendary chef Roy Yamaguchi, one of the founders of Pacific Rim cuisine, at his chain of restaurants on the island.

After rising quickly through the ranks, Troy Guard decided to spread his wings and head for the kitchens of The Peninsula hotel in Hong Kong, only to be poached to become executive chef at Roy's At New China Max, when Roy Yamaguchi gave his name to the revamped restaurant in 1995.

Coriander Grilled Swordfish With Stir-Fried Noodles Serves one 180g swordfish large pinch chopped coriander and spring onion 100g Chinese noodles, pre-cooked, 30g each chopped shittake mushrooms, Chinese chives and beansprouts, 20g each chopped red bell pepper and red cabbage, peanut oil, sesame oil, oyster sauce, salt and pepper.

Brush fish lightly with peanut oil and sprinkle coriander and spring onion on both sides.