Contemporary British chef Isaac McHale on putting 16 hours into a 1-bite dish, and his blend of technique and tradition
“For my ninth birthday, all I wanted was money to cook a Cantonese dinner for my friends. I got the recipes from a cookbook and I made congee, pigeon and celery stir-fry, and all kinds of stuff. I’ve always been excited by Hong Kong and I love travelling here,” says McHale. Isaac McHale in the … Read more
