The secret is out: although Tung Chee-hwa decided not to move into Government House when he became chief executive in 1997, his wife Betty Tung Chiu Hung-ping engineered many changes inside the historic building, from its interior decoration to the fusion food served to visiting dignitaries. While the Tung era has come to an end with his resignation in March, there is also a chance that his legacy - insofar as Government House's menu is concerned - may survive, because Salina Tsang Pow Siu-mei, wife of his likely successor, was intimately involved with Mrs Tung in revolutionising its kitchen. Donald Tsang Yam-kuen is said to be keen to make Government House his official residence, and a government source has confirmed that the historic building was the only address being considered for that purpose. In a rare media appearance yesterday, Mrs Tung disclosed that she and some of Hong Kong's most senior female dignitaries, including Mrs Tsang, Secretary for Justice Elsie Leung Oi-sie, and the wife of Chief Justice Andrew Li Kwok-nang, were engaged in international culinary exchanges with the chefs of foreign consulates. They had cooking lessons from the chefs as they shared their expertise with the Government House kitchen staff. Prompted by Mrs Tung, who is an accomplished amateur cook, the staff developed new dishes by blending Chinese and foreign cooking cultures. Mrs Tung said after non-governmental organisations were allowed to use Government House to hold charitable functions the first complaints she heard were about inadequate toilet facilities for women and the disabled. These were improved on her request. The details of these and many other changes will come out in Hong Kong Government House: 1997-2005 to be published by the University of Hong Kong's Museum and Art Gallery. Priced at $388, the book's proceeds will go to the Moral Education Concern Group, which was launched by Mrs Tung in 2000 to foster moral education among young people. Museum curator Alexander Hui Yat-chuen said the book took a humanistic approach in telling the history of what happened to the landmark building during the Tung era, distinguishing it from two others whose focus was on its history and architecture. The 208-page book with 260 pictures has eight chapters covering its history, functions, facilities, staff, guests, visitors, events and banquets. A sequel on the many dishes of fusion food developed by the kitchen staff is being planned.