Page 37 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

PARTICIPATING CHEFS
Roger Fok (Renaissance
Harbour View Hong Kong),
Ringo Chan (Four Seasons
Hong Kong), Ken Lee
(Baking Channel)

“Hanging out with chefs is a good opportunity to know
what’s going on beyond the kitchen, where we spend so many
hours of our lives.”—Vicky Cheng

squishing themselves in to make the party, each grabbing a take their get-togethers as more than just a time to
glass of beer for cheers amid lively conversations. Known hang out and de-stress. “It’s also our strategising meeting,
to most as just an ordinary Cantonese restaurant, Ju Xing too,” says Roger. “We sit down over a beer or two, slowly
Home is the late-night hangout for some of the city’s downing them between bites, and exchange ideas on
top local chefs, including pastry guru Ringo Chan of the how we can prepare for the competitions ahead, or talk
Four Seasons Hotel Hong Kong, together with his dessert about revising what we did wrong and what we can do
comrades Roger Fok of the Renaissance Harbour View to get better.”
Hotel and Baking Channel owner Ken Lee. Together, the trio has taken turns choosing these night-
“I was brought here by Chan Yan-tak, our Lung King out hotspots. Ringo’s the de facto leader, organising and
Heen master chef, as well as former Caprice chef Vincent gathering the crowd, while the rest suggest places and
Thierry,” recalls Ringo. “Back in the day we would hang occasionally find new spots from their outings with other
out until really late, mixing drinks and getting really groups of chefs. “We usually go with Chinese food at this
hammered—and we would head back to the hotel to sleep hour—around the Bowrington Street Market in Causeway
it off in the locker room… Make that three times a week.” Bay and occasionally along Lockhart Road, too,” says Roger.
However, more than two decades in the business later, “When we meet in Kowloon, Prince Edward and Sham Shui
Ringo has other priorities today: a family and even more Po are the ultimate watering holes for chefs at night.”
responsibilities on the job. As the executive pastry chef of When chefs gather after their shifts, there’s no off-
the Four Seasons Hotel Hong Kong, his job involves dealing switch—that is to say, the food doesn’t lose its importance.
with a lot more than just baking bread, such as managing We’ve observed chefs from all around the city coming
the pastry kitchen. “When you have more priorities, you together after service ends, a drink in one hand and a pair
stop and think about them first. I must say, I have grown of chopsticks in the other. It’s not surprising their culinary
beyond getting completely drunk.” journey continues after they leave the kitchen to unwind
As part of the Hong Kong culinary team for the World and explore our dining scene—and they know some of the
Chefs association, Ringo, like his buddies Roger and Ken, best spots. Trust your local chef.

T .DINING 2018 | 35