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From opening 1,200 oysters a day to opening a restaurant in Melbourne to heading the kitchen at Ho Lee Fook in Hong Kong, a chef’s journey

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“I grew up in the Prince Edward/­Sham Shui Po area because my parents were in the textile industry. We lived with my paternal grandparents, and my grandmother made dishes like steamed minced pork, lo sui chicken wings, steamed chicken with golden needle vegetables, and soup that had simmered for hours.“I didn’t want to be a chef at the time; I liked reading psychology books, talking to people and counselling. But if I wanted to study psychology, I had to be a top student and I was nowhere near…

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