Crave__February_2018
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We check in regularly with our team of seasoned pros who<br />
help answer all your pressing food-related queries.<br />
Peggy Chan<br />
Executive chef and managing<br />
director, Grassroots Pantry<br />
Small person doing tremendous<br />
things with all things green and<br />
sustainable in Hong Kong<br />
Michael Chan<br />
Executive chef, Sushi Tsubomi<br />
A charismatic culinary artist<br />
who adds a creative touch to<br />
authentic Japanese cuisine<br />
Jennifer Cheung<br />
Founder, Sift Desserts<br />
We have Asia’s queen of<br />
confectionery to thank for starting<br />
the cupcake trend in Hong Kong<br />
Richard Ekkebus<br />
Culinary director,<br />
The Landmark Mandarin Oriental<br />
Dutch-born chef with two<br />
Michelin stars and a lifelong<br />
soft spot for fries and mayo<br />
Calvin Ku<br />
Food and beverage director,<br />
Buzz Concepts<br />
From US bar bites to Japanese<br />
curry, Ku is the F&B scene’s<br />
Mr Versatility<br />
Paul Kwok<br />
Chief executive officer,<br />
1957 & Co. (Hospitality) Limited<br />
Started as a kitchen hand and<br />
is now one of the passionate<br />
restaurateurs in town<br />
David Lai<br />
Chef-partner, Neighborhood<br />
Ask him anything – his encyclopedic<br />
knowledge of seafood (and everything<br />
else, really) will astound you<br />
Vicky Lau<br />
Chef-owner, Tate Dining Room & Bar<br />
Creative director-turned-Michelin<br />
starred chef, Lau’s French/Japanese<br />
plates are works of art<br />
Pino Lavarra<br />
Director - Tosca,<br />
The Ritz-Carlton, Hong Kong<br />
Italian chef with three Michelin stars<br />
and Hong Kong’s most infectious smile<br />
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