Wilson Fok is a Hong Kong-based food writer known for producing home-made jams and marmalades that have earned him the nickname “Jam Master”. He spoke to Andrew Sun.
Growing up between two large extended families, I have had many great family meals. It may be a cliché, but grandmothers do cook the best, from traditional foods such as Tuen Ng Festival dumplings to Chinese new year puddings.
I would watch my mother and grandmother cooking in the kitchen.
I found myself developing an appetite for food and cookbooks that tell dishes’ stories. Occasionally, we went out for dim sum, but I was also fascinated by conveyor-belt sushi, hummus and shawarma, and colourful curries at a young age.
I now have lots of favourites. The neighbourhood congee shop Kam Fung (2 Yau Man Street, Quarry Bay) is great for congee and rice rolls.
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