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Tempura chef on the tricks of the trade, experimenting with ingredients like fish maw, and why eel is his favourite food

• An allergy to flowers meant Kris Wong couldn’t help out at his dad’s shop so he apprenticed in a Hong Kong Japanese restaurant kitchen and discovered tempura
• Having spent two decades honing his technique, he relishes the challenge of developing unique tempura dishes at Wa-En Kappo in Sheung Wan, where he is head chef