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Kwong Wai-keung, Chinese master chef at three-Michelin-star T’ang Court, on the importance of ingredients, health, and MSG

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Tell us about your childhood. “I left school at the age of 14. I was one of eight siblings, which was considered normal then; if you had only four children, people thought you were a small family. So my father had to work hard. All my siblings finished secondary school, except me.”How did you get into cooking? “I wasn’t particularly studious, but I didn’t have terrible grades. At that time you either fixed cars or cooked. With cooking you could earn HK$180 including tips: you could watch a…

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