Executive Chinese chef Tony Wan Chung-yiu  talks about a lifetime spent in the kitchen. Photo: May Tse Executive Chinese chef Tony Wan Chung-yiu  talks about a lifetime spent in the kitchen. Photo: May Tse
Executive Chinese chef Tony Wan Chung-yiu talks about a lifetime spent in the kitchen. Photo: May Tse

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Restaurants focus too much on presentation, veteran chef at Hong Kong hotel says – ‘When you spend too much time arranging it, the food gets cold’

  • Tony Wan, the Conrad Hong Kong hotel’s executive Chinese chef, tells Bernice Chan he prefers to cook food family-style so it arrives hot at the diners’ table
  • He recalls a tough apprenticeship under master chefs who were ‘quite gruff’, and says: ‘Even today, if the kids talk back or don’t listen we will scold them’

Topic |   Chinese cuisine
Executive Chinese chef Tony Wan Chung-yiu  talks about a lifetime spent in the kitchen. Photo: May Tse Executive Chinese chef Tony Wan Chung-yiu  talks about a lifetime spent in the kitchen. Photo: May Tse
Executive Chinese chef Tony Wan Chung-yiu talks about a lifetime spent in the kitchen. Photo: May Tse
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