My first restaurant job in Hong Kong was as pastry chef at a restaurant where all the cooks – except myself and the head chef – were Filipino. They were a talented group who cooked American/European food for the restaurant, but when it came to staff meals, they prepared homestyle dishes from the Philippines.Chicken adobo with coconut milkBecause I hadn’t yet visited the Philippines at that time I didn’t know much about the cuisine, but by eating with those cooks, I came to realise that the food…
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