How did you get your start in cooking? 'My older brother is also a chef. While still at high school, I started helping my brother's employer during the holidays. I was asked to chop and prepare the ingredients for the cooks and watching them whip up amazing dishes in the wok began to enthral me. I enjoyed the work so much I didn't want to go home at the end of the day.'
How did you come to work in Switzerland? 'I was 21 and working at a Chinese restaurant in Hung Hom. A Swiss customer asked my boss to open a Chinese restaurant with him in Switzerland. My boss took me with him, although I was quite naive and couldn't speak much English back then. The restaurant was in the mountains at a ski resort. I ended up working there for five years. This gave me the chance to learn about European culture, international hotel management and hygiene standards as well as how to communicate with westerners and understand the expectations from a western employer. I became familiar with European ingredients and cuisines, which is proving useful - I can incorporate [them] into my modern Cantonese dishes.'
Has being awarded a Michelin star changed you? 'I was truly happy when I learned about my Michelin star - it's an international honour and [I feel] my dedication and time committed to Cantonese cuisine has been acknowledged and rewarded. I don't put extra pressure on myself since I received it, though. Chinese chefs are not overly concerned with Michelin stars because the recognition is very new to us.'
How would you describe your personal style? 'I am serious about my work. I take pride in preparing and creating every dish. I am at the kitchen every lunch and dinner, sometimes even on my days off, to ensure its smooth operation. I greet every customer walking into Ming Court as if he or she is a food critic. My philosophy is that I must be constantly hands-on with each aspect of my duties, whether it's an important task or a small chore.'
What are the difficulties in being a head chef? 'Trying to update age-old techniques in classic Cantonese dishes to create contemporary and appealing recipes. I am lucky that my previous stints in Switzerland and on the mainland have broadened my horizons in understanding cultural diversity in food. The most arduous task has to be finding the right successors ... Chinese chefs are not eloquent communicators. Many chefs don't have a strong academic background, either. In the future, the basic require-ments to head a five-star Chinese kitchen will [be] at least 20 years of experience coupled with first-rate food knowledge and creative ideas to deal with last-minute crises. He must be computer-literate, speak fluent English and know how to communicate properly with international media.'
