Practice makes perfect for Wynn Macau casino’s Michelin-starred chef, who can cook a dish ‘10 to 20 times’ before putting it on the menu

“I was passionate about cooking from a young age. When I was a child, food was scarce. Every day, I would wake up and wonder if my brother and sisters would have enough to feed themselves. From morning to evening, we were hungry. The advantage of working in a restaurant was that I had food, a place to sleep and a salary. During the 1970s and ’80s, Hong Kong’s economy was doing well so I chose to be a chef after I had arrived from China.”What was it like to be a chef back then?“There was a lot…

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