Hong Kong has long been hailed as a food paradise in which almost all cuisines from across the world can be found, to say the least, including Japanese, Thai, Spanish, Italian, and even Russian. Thus, it is little wonder Hong Kong citizens have high expectations and requirement on food. At the same time, a vast majority of the citizens enjoy cooking and some of whom even embark on the culinary career.
However, unless starting up a restaurant, all the newbies need to roll up the sleeves to engage in chores including carrying and unloading goods, and cleaning floors. One should not expect to cook right at the start or enjoy the priviledge of being coached by by the masterchefs because catering industry is the busiest among all other industries in the sense that it is not uncommon for chef to get busy with a dish on hand while a large swathe of diners keep ording new dishes. Prospective chefs can only learn by observing the experienced chefs.
While it’s important for chefs to learn from the veteran, they should never cease to explore new combination of different raw material as well as the best cooking method that goes with the combination. At the same time, they should be courageous to cross the national border by creating fushion dishes. As fusion cuisines are very popular in recent years, and even Chinese cuisines that are relatively conservative have also joined the lineup of ""going fusion"", demonstrating that chefs indeed need to have an inquisitive mind striving for innovation.