Page 30 - Sphere No.20 (Nov 2007)

H O T E L S
The kitchen secrets of
Hong Kong’s hotel chefs
By Scott Murphy

FOOD IS THE VERY ESSENCE OF HONG KONG. It is a perva-
sive, all-powerful, presence overwhelming the senses wherever
the resident or visitor turns. There is quite literally something
for everyone here; there are estimated to be around 7,000 res-
taurants, from fine dining hotel outlets to small corner cafés, or
approximately one for every 1,000 sets of taste buds.
No matter whether it is an afternoon snack, a buffet brunch,
yum cha, dessert, an Italian feast or a Cantonese seafood ban-
quet, the competition is intense. Nowhere is the pressure great-
er than in a hotel kitchen, where the very best Hong Kong has
to offer must be matched or bettered.
28 SPHERE
The
CUTTING
EDGE