Daisuke Mori at Takumi restaurant, in Wanchai, Hong Kong. Photo: Jonathan Wong Daisuke Mori at Takumi restaurant, in Wanchai, Hong Kong. Photo: Jonathan Wong
Daisuke Mori at Takumi restaurant, in Wanchai, Hong Kong. Photo: Jonathan Wong

Chef Daisuke Mori on why you cannot ‘cheat’ the palates of Hong Kong diners

  • The executive chef of Takumi by Daisuke Mori has a background in French cuisine but finds it heavy
  • He uses lighter Asian ingredients such as abalone liver and crab roe to add creaminess to his dishes

Topic |   Food and Drinks
Daisuke Mori at Takumi restaurant, in Wanchai, Hong Kong. Photo: Jonathan Wong Daisuke Mori at Takumi restaurant, in Wanchai, Hong Kong. Photo: Jonathan Wong
Daisuke Mori at Takumi restaurant, in Wanchai, Hong Kong. Photo: Jonathan Wong
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