'At home, I am the assistant chef and my wife is the head chef'

Your favourite memory of food.
Like most of us, I always remember my mother's cooking, which takes me straight back to my childhood. She cooked so many amazing dishes, but the ultimate comfort food was her perfectly-made dumplings. Hakkasan's menu might be award-winning, but my mother would give our chefs a run for their money!

What's the most challenging part of your job?
Every time we change the menu - which we do regularly to keep things interesting for our customers - it is always a challenge to source the right ingredients. We not only want to use produce that have a consistently high quality, but we do sometimes struggle with some of our more niche ingredients, given what is available in the market. But I'm not complaining - it's also one of the things that makes my job as a chef interesting and challenging!

Do you have a personal mantra or motto that drives the way you cook food every day?
A good fire makes a quick cook.

If you could cook for a high-profile personality, who would it be and what would you serve them?
In my 25-year career, I've had the honour of cooking for many celebrities but if I had to choose just one, it would be a state President. I don't mind which country he/she is from - I'd just love to tick it off my list of achievements! I'd cook my recent creation: Braised Wagyu Short Rib in Szechuan Sesame Sauce.

How often do you eat out? What's your favourite place around town?
I don't get as much time to eat out as I'd like, as my schedule is pretty busy. However, when I do, I love to eat Thai food with my family. My top recommendation? I'm a big fan of Lemongrass near Oud Metha.
After cooking all day, do you cook for yourself at home too?
At home, I am the assistant chef and my wife is the head chef. Breakfast is a daily ritual in our house, as it's the only time of day when the whole family is together before we
go off to work or school. I help my wife prep whatever she is cooking that morning, but she is in charge!

You're asked to invent an unusual dish - what would it be?
Salt and pepper duck's tongue. This might sound unusual, but duck's tongue is a delicacy in Cantonese cooking, and I've been hoping to adapt a recipe.  

Who do you admire most in the culinary world, and why?
Gordon Ramsay. The man is amazing and constantly working on new international projects. From his early career to his many TV shows, I'm a big fan.

Favourite comfort food?
For me, there is nothing more comforting than starting the day with a bowl of congee. The best thing about it is that it's so healthy, you don't even have to feel guilty.

One ingredient or dish you can't stand, and why.
Liver. I'm really not a fan of the flavour.  

If you could choose a last meal, what would it be?
My mother's curry chicken. And more of her dumplings!

Your favourite culinary destination, and why?
I've had a long-term love affair with Thai cooking - all those fragrant spices and aromas... Some of my absolute favourite travel memories are of eating the amazing street food that you find everywhere in Thailand.
- Staff reporter