Sichuan food in Hong Kong owes a lot to one man: veteran chef Kenny Chan Kai-tak, a.k.a. Tak Gor, on why you 'need a lot of different chillies' to spice it up
Veteran Hong Kong chef Kenny Chan Kai-tak, a.k.a. Tak Gor, reveals the secrets of Sichuan cuisine, how to make it palatable to those who cannot handle heat, and the one ingredient that ‘must be made in Sichuan’.
Source: scmp.com