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events and their shared passion of cuisine has brought But as each month’s event went from karaoke to dai pai
them together. Having all worked in fine-dining circles dong, and to hot pot and a house party on location at Vea,
and having undergone classical training, they also have it turned out that we could spend time together beyond the
somewhat similar preferences in terms of hanging out after daily operations. It’s the crucial time where we can learn
service. “As chefs who are adventurous in the kitchen, we’re about members of our family and solve problems that they
definitely some of the most boring when it comes to choices sometimes have difficulty bringing up at work.”
for going out at night,” continues Son. “We don’t try new When it comes to hanging out with his peers, Vicky
places unless we absolutely have to—and that doesn’t come is equally open to the idea. “When chefs hang out, you’d
by very easily or very often.” think we always come up with kitchen problems to solve.
Every day, chefs spend an extended period of time On the contrary, we rarely talk about what goes on
managing their kitchens, including service havoc. At the inside the kitchen. We chat about where to eat around
end of service, sometimes these restaurant mavericks want the world, share our travel stories and what not to eat.
nothing more than simple treats that require little risk. “I Hanging out with chefs is a good opportunity to know
used to go out every night back when I was working in New what’s going on beyond the kitchen, where we spend so
York and Tokyo,” says Son. “But it’s important to set some many hours of our lives.” As the jovial chefs dive head-first
ground rules for yourself. First, you must never mix drinks. into each deep-fried skewer, downing them with ice-cold
When you go out, you want to have a good time. But when beers and clinking glasses across the bar, their thoughts
you mix drinks, you’re asking for a bad time immediately, of daytime business somehow dissipate amid their cheers
guaranteed! If you drink beer, you can have as many beers as (and occasionally crude humour). One thing’s for sure: as
you can handle—same for wines or spirits—but stick with stressful as the kitchen gets, you’ll probably want more than
just one type.” one beer to unwind.
For Vicky Cheng, going out means a lot more than its The hot summer night next takes us to a tiny, bustling
social nature belies. As the executive chef of fine-dining Chinese restaurant in Prince Edward. At Ju Xing Home,
establishment Vea, Vicky takes his professionalism beyond with its modest spread of three eight-top round tables and
the kitchen. “My kitchen is my family and it’s our Vea three four-tops, large groups of diners clink glasses over a
tradition to spend one Saturday night each month having table spread of banquet dishes—prawns with soy sauce,
a restaurant after-service gathering,” he says. “It’s as much Mandarin fish pot with pickled mustard greens, fish in a
a focus group for our staff as it is a fun event. At first, we Sichuan-style hot broth, stir-fried noodles with soy sauce,
thought nobody would want to hang out with the boss. and a lot more. The barely set table is packed with guests

34 | T .DINING 2018