Ronald Shao Tak-lung moved to Hong Kong as a 15-year-old, learned while working abroad and became an instructor in the city where it all started. Photo: Edmond So Ronald Shao Tak-lung moved to Hong Kong as a 15-year-old, learned while working abroad and became an instructor in the city where it all started. Photo: Edmond So
Ronald Shao Tak-lung moved to Hong Kong as a 15-year-old, learned while working abroad and became an instructor in the city where it all started. Photo: Edmond So
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Sichuan chef for whom cooking was just a job until he learned to love it and taught fellow cooks at culinary school in Hong Kong

  • Ronald Shao Tak-lung’s first job in a Sichuanese restaurant in Hong Kong when he was 16 was to wash and prep ingredients, because he didn’t know how to cook
  • He took jobs in Manila, Jeddah and Mumbai, before returning to Hong Kong and taking on a teaching position at the Chinese Culinary Institute

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Ronald Shao Tak-lung moved to Hong Kong as a 15-year-old, learned while working abroad and became an instructor in the city where it all started. Photo: Edmond So Ronald Shao Tak-lung moved to Hong Kong as a 15-year-old, learned while working abroad and became an instructor in the city where it all started. Photo: Edmond So
Ronald Shao Tak-lung moved to Hong Kong as a 15-year-old, learned while working abroad and became an instructor in the city where it all started. Photo: Edmond So
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