Chinese executive chef, Happy Valley Clubhouse, Hong Kong Jockey Club: Recently recognised by La Commanderie des Cordons Bleus de France for his many outstanding culinary achievements, Bobby Lo has been running this famous restaurant since 2001, supervising a team of more than 50 full-time chefs. He'll be hosted at Summer Palace, the Regent Singapore from April 19 to 22. What's your cooking philosophy? It's all about food quality and the freshness of ingredients. You have to use the best possible ingredients around and also try to keep it as seasonal as possible. How would you describe your cooking style? It's a mixture of influences from Cantonese to northern Chinese cuisine, with a touch of western presentation. What's your signature dish? Shark's fin in supreme soup imperial style, served with steamed rice. The dish originates from Hong Kong. The secret is in the flavoured stock, which is enhanced by saffron from Tibet. It gives the dish a unique flavour and a beautiful reddish colour that's pleasing to the taste buds and the eye. What's your favourite food to cook? Fresh seafood such as lobster and abalone. Otherwise, anything that's fresh and in season. Best cooking tip for a novice? Practice, practice, practice - and try to learn from your mistakes. Favourite gadget? Wherever I go I bring my own ladle. Your favourite cookbook? A quarterly magazine called Art Culinaire, which features recipes from top chefs from around the world. I often find inspiration in their presentation and choice of ingredients. What will you be cooking at the WGS? Several of the signature dishes that are served at the club. What ingredients of your own will you be bringing? Saffron from Tibet and shark's fin.