“My cuisine is where old meets new,” explains executive Chinese chef Jayson Tang of Man Ho Chinese Restaurant in Hong Kong. “I interpret traditional Cantonese fare while focusing on how to present classic flavours for modern diners.” Raised within the bustling atmosphere of a dai pai dong, a characteristically Hong Kong open-air street food venue, his introduction to the city’s culinary heritage started early. “This local dining culture is deeply rooted in my heart,” says Tang, who feels he has a duty to preserve the cuisine’s history and traditions. “We hope to keep these recipes going so that future generations have the chance to appreciate our culinary heritage.”
Denne historien er fra August 2023-utgaven av Tatler Singapore.
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Denne historien er fra August 2023-utgaven av Tatler Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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