London’s HKK restaurant has a world-renowned Chinese tasting menu and a philosophy around modernising traditional Cantonese recipes.

HKK’s Executive Head Chef, Tong Chee Hwee, talks to Fine Dining TV about how the selection of tasting menus was inspired by traditional Chinese banqueting combined with modern sous vide techniques with authentic wok and barbecue cooking methods.

The Times food critic Giles Cohen once professed: “each dish in turn became the greatest Chinese mouthful of my life”, and we can’t help but agree.

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