Jean-Georges Vongerichten in his Hong Kong restaurant Mercato. Picture: Jonathan Wong

Why vegetables are way more exciting than meat for a top chef

Jean-Georges Vongerichten, the chef behind dozens of restaurants around the globe, including Mercato in Hong Kong, says cooking vegetables is more challenging than cooking meat, poultry and seafood, and more stimulating

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Jean-Georges Vongerichten in his Hong Kong restaurant Mercato. Picture: Jonathan Wong
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