Relentless curiosity is the driving force of this chef. After going to Hong Kong to study Cantonese cuisine, he then worked at a kappo to learn about Japanese food. He calls the marriage of these two shunka, which roughly translates as ‘Chinese food with a seasonal sensibility’. Spring rolls of pike conger or conger eel are one example. The steamed chicken is a secret recipe passed on from his Hong Kong mentor. He presents the home-cooked flavours that Hongkongers love.