My favourite things So Kai Chiu


Chef So Kai-chiu has been the Chinese chef at Conrad Hong Kong restaurant Golden Leaf since 1997. He specializes in Cantonese cuisine, creating masterpieces from time-honoured recipes, often with a slant on modifying the combination of ingredients to accommodate the modern palate. Chef So says he is proud to work for the one Michelin-starred Golden Leaf, where dishes like the steamed fresh crab claw with minced ginger and rice wine, and shallow-fried crispy chicken shine. Here are his favourite things…


Favourite dish you cook:

Steamed fresh crab claw with minced ginger and rice wine – the signature dish at Golden Leaf.


Favourite thing you love about your restaurant:

The impeccable service and personal touch from our service team.


Favourite place for a date:

Staying at home with my wife.


Favourite place to take visitors:

Lantau Island to visit the Big Buddha.


Favourite foodie:

Albert Wong, who has been a frequent visitor at Golden Leaf.


Favourite HK foodie district:

Causeway Bay.


Favourite HK restaurant:

Tsui Wah Restaurant, for nice quality food at a reasonable price.


Favourite guilty pleasure:

Marinated pork intestines.


Favourite secret ingredient:

Oyster sauce.


Favourite dessert:

Sweet potato, dried beancurd and ginkgo soup.


Favourite place:

Aberdeen. I live there and enjoy the good air quality and nice environment.


Favourite dinner guests:

Family members.


Golden Leaf Lower Lobby Level, Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty, 2521 3838;


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