High-end kitchens all over the world have long been dominated by grumpy men with drooping pot-bellies—and Hong Kong is no exception. However, a new wave of prominent female restauranteurs are picking up their kitchen knives and cooking up a storm, with bold new ventures that are shaping the...
On Beginnings
Back in Canada, hot dogs are a staple—something you can get regularly off the street, and they’re always very good. When I came back to Hong Kong, the hot dogs here just couldn’t compare, and my friends and I always joked about opening our own place.
On Business...
On Beginnings
I opened my first restaurant in France in 1977. Opening it wasn’t difficult. What was difficult was that it was in a small city in the middle of France. There weren’t many guests or tourists. It was a very small business so we didn’t always have a lot of people
to...
HK Magazine: Where is your family from originally?
Sunny Cheng: My family emigrated from Hebei province in China when I was nine. Hebei and Hong Kong aren’t that different, except for the weather and the food culture. In Hebei, the cuisine relies a lot on beef, lamb and strong flavors—...
On Childhood
I grew up in an Italian-American family in New Hampshire. In an Italian-American family, food is a huge part of your upbringing and life. My grandfather had a garden—he had a grape vine. He made his own wine, made his own prosciutto. Once I turned 14, I decided I wanted to be in...
On Blogging
Reading is one of my biggest hobbies. In Melbourne there’s a newspaper called The Age, which I used to read when I was at university there. It has a really good section every Tuesday called Epicure. I read reviews of the restaurants and thought, “Do they really mean this? I...
I was born in Zhongshan, China in 1950. But because of the war, I had to leave my hometown and move to Macau, then later settle down here in Hong Kong. My primary education was done in eight different primary schools. When I graduated, I was already 16. I didn’t go to secondary school at all...
The art of sushi making is all about subtlety and precision—and we’re not just talking about the fish. From the ambience of the sushi bar to the very first cut offered by the chef behind the counter; from the garnishes that go with each intricate slice to the temperament of the chef,...
On School
I attended a school of hospitality in Madrid from 1998 to 1999. It was there that I met my mentor Ferran Adria, a renowned Spanish Michelin three-star chef, who taught me the basics of Spanish cuisine. I was also very fortunate to have had the opportunity to travel around the world and...
