My favourite things So Kai Chiu

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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; conraddining.com.

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