In preparation for the programme Travel Experience Share (TES) 2016, our school’s team, Cilla Cheung Pui Lam, Emily Chow Yan Tung and Sophia Kwok Hoi Yi went to Hyatt Regency Hong Kong, Shatin to interview the chef, Mr Kelvin Lai.
He is a famous chef who designs desserts using Chinese ingredients but western cooking style to make creative and delicious desserts. He used salted soya bean curd of Liu Ma Kee, a very traditional bean curd producer, to make cheese cakes.
The interview with Mr Lai has broadened our team’s horizons. We have learnt a lot about how Chinese and western culture can be blended in a creative way. His idea was from the Chinese traditional dish ‘Stir-fried water convolvulus with bean curd’. He believed that the salty taste and sweet taste can be combined.
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