Pasta, ‘amazing’ char siu, homey Chinese food: favourite Hong Kong restaurants of a UK-schooled chef back working in his home city
Setting aside his academic training in forensic chemistry, Max Wong learned European cuisine, including Italian cooking, and is now executive chef of Posso, a modern Italian restaurant in Sheung Wan on Hong Kong Island. He spoke to Andrew Sun. I was born and raised in Hong Kong, then went to the UK when I was … Read more
