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Chef and cookbook author Grace Choy tells Kate Whitehead about her ‘simple’ childhood above the family’s mahjong shop in Hong Kong and how itchy feet have led her to Tokyo.
It might be an impossible task to teach everyone in Japan that Chinese cuisine isn’t just greasy fried rice and oily wontons.
A rising culinary star, Choy considers it a mission to evangelize authentic Chinese flavors across Tokyo.
Hong Kong chef iGrace Choy teaches how to make Watercress and preserved dried duck kidney soup.
Hong Kong chef Graee teaches you how to cook braised pork trotters with preserved plums