If your kitchen was on fire, what would you save and why?
If you weren't a chef what would you be?
What’s your foodie guilty pleasure?
Goji berries and Wagyu beef. Not together.
Sweet or savoury?
What is your favourite food shop or market?
Most of the Chinatown shops are excellent, and I love the food markets in China, especially Shanghai. You find such interesting produce and spices. I also really like shopping at Spitalfields Market where they have lots of Japanese, Chinese and Thai food. It’s near HKK so I'll often pick up some Thai fried rice.
Where do you love to eat on a relaxed night out?
Koya udon bar in Soho. It's peaceful and they hand make their own noodles in the basement - you can really taste the difference.
And for a blow-out dinner?
HKK of course!
What would your death row meal be?
If you were a cocktail, which cocktail would you be?
I don't really drink but our Hakka cocktail is delicious and refreshing.
What’s your top cooking tip?
Don't cut costs when purchasing knives – these are a crucial part of the cooking process.
What is your favourite foodie destination in the UK?
London is the best foodie destination in the UK for sure. Londoners have a huge hunger for the restaurant scene at the moment and it’s great to see so many new restaurants launching on a weekly basis.
Back in China for regional cuisine.
What ingredients are really worth forking out for?
What is the weirdest thing you have ever eaten?
Which dish would you like to be remembered for?
My Merlot beef at Hakkasan and the Cherry wood roasted Peking duck at HKK.