Siu Hin-chi, executive chef of Ying Jee Club, in Central, Hong Kong. Photo: Jonathan Wong Siu Hin-chi, executive chef of Ying Jee Club, in Central, Hong Kong. Photo: Jonathan Wong
Siu Hin-chi, executive chef of Ying Jee Club, in Central, Hong Kong. Photo: Jonathan Wong
Food and Drinks

‘If you can’t take it, get another job’: chef’s tough apprenticeship, and how young cooks don’t want to work in Chinese restaurant kitchens any more

  • Siu Hin-chi, the executive chef of Ying Jee Club, says traditional Chinese dishes are disappearing from Hong Kong menus because they are too labour-intensive
  • Where once there were seven chefs at each station in the kitchen, now there are one or two. Young cooks think the work too tough, but it was worse in his youth

Topic |   Food and Drinks
Siu Hin-chi, executive chef of Ying Jee Club, in Central, Hong Kong. Photo: Jonathan Wong Siu Hin-chi, executive chef of Ying Jee Club, in Central, Hong Kong. Photo: Jonathan Wong
Siu Hin-chi, executive chef of Ying Jee Club, in Central, Hong Kong. Photo: Jonathan Wong
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