Chef Chan Kai-ying of Chilli Fagara in Central, Hong Kong. Photo: Xiaomei Chen Chef Chan Kai-ying of Chilli Fagara in Central, Hong Kong. Photo: Xiaomei Chen
Chef Chan Kai-ying of Chilli Fagara in Central, Hong Kong. Photo: Xiaomei Chen

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Sichuan chef who taught Cantonese diners to eat spicy food, and why it’s good to eat during the pandemic

  • Chan Kai-ying tells Bernice Chan about growing up in Chongqing and helping out in her family’s restaurants before moving to Canada
  • She moved back to Hong Kong in 1995, opened Chilli Fagara, and has been heating up the city’s taste buds ever since

Topic |   Chinese restaurants
Chef Chan Kai-ying of Chilli Fagara in Central, Hong Kong. Photo: Xiaomei Chen Chef Chan Kai-ying of Chilli Fagara in Central, Hong Kong. Photo: Xiaomei Chen
Chef Chan Kai-ying of Chilli Fagara in Central, Hong Kong. Photo: Xiaomei Chen
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