Profile | Sichuan chef for whom cooking was just a job until he learned to love it and taught fellow cooks at culinary school in Hong Kong

South China Morning Post - Lifestyle·2021-06-07 17:03

Ronald Shao Tak-lung’s first job in a Sichuanese restaurant in Hong Kong when he was 16 was to wash and prep ingredients, because he didn’t know how to cook

He took jobs in Manila, Jeddah and Mumbai, before returning to Hong Kong and taking on a teaching position at the Chinese Culinary Institute