'Cake Queen' Maria Lee was born in Shanghai in 1929 and demonstrated a talent for cooking at a young age. After settling in Hong Kong in 1950, she started Maria's Culinary Arts School in 1958. In 1966, she opened Maria's Bakery, which developed into a multinational enterprise with branches on the mainland, in Taiwan and North America. Thirty-two years later, rapid expansion took its toll and she had to liquidate and sell her business. She's made a comeback with her innovative sauces and Chinese puddings, as well as 'designer dinners' held at her home. She is
now the food-product consultant for GroupNet Holdings, and recently launched a line of healthy mooncakes.
What are your favourite restaurants in Hong Kong? 'I'm not too picky about restaurants now, and I don't stick to one restaurant. Fusion in Sunning Road in Causeway Bay is nice, though. The food comes in small portions, which is great for me, and the presentation and service
are excellent.'
What restaurants do you like to take visitors to? 'I take them to Victoria City in CITIC Tower [Central] for dim sum, to Taiwoo Restaurant on Percival Street [Causeway Bay] or East Ocean Restaurant on Hysan Avenue [Causeway Bay] - these two are pretty good, too.'
What's your favourite restaurant in the world? 'Lawry's in Los Angeles - the prime ribs are terrific. Dagonguan in Shanghai is excellent as well; it was the home of Du Yue Sheng, Shanghai's mafia boss in the early 20th century. The Chinese cabbage cooked in stock is a simple dish, but they manage to make it great. It's light and tender and the taste is incredible.'
