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Hong Kong chef Ray Choi uses his fine dining experience to experiment with local ingredients

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How did you start cooking? “When I was 12 years old, my mother wanted me, my older brother and my sister to help around the home – wash the dishes, clean up or cook. We started by washing vegetables and chop­ping ingredients, then we learned to stir-fry and braise.“Cooking wasn’t some­thing I chose – whoever was free helped to do whatever needed to be done. I preferred mopping the floor. But as my mum taught me more, I saw how cooking techniques affected the finished dish, which made me…

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