app et ite the bu z z CHEFS: ON THE GRILL
Hats off to Homecoming Born in Hong Kong but educated – and acclaimed – overseas, Vicky Cheng has returned home to take the helm at two top dining spots frequent winner
A
at international cooking contests, 26-year-old Hong
Kong native Vicky Cheng has spent more time abroad than on his home turf. But he recently came back to practise
26
q: WHICH CUISINES WOULD
his skills at Liberty Private
q: WHAT defines your
mentor Jason Bangerter took
Works (LPW) and Liberty
cooking style?
me in as his first apprentice and
YOU LIKE TO EXPLORE?
Exchange Kitchen (LEX).
I have a classic French
taught me everything I know.
Asian. It’s the main reason I came back to Hong Kong – to
Cheng trained under some
restaurant background
of the world’s best chefs, from
and my techniques are
q: WHAT DID YOU MISS
be surrounded by the food, the
Jason Bangerter of Toronto’s
traditional. But because of
MOST ABOUT ASIA WHile
ingredients and the culture.
Auberge du Pommier, to
my age and my playful mind
working IN NEW YORK?
Anthony Walsh of Canoe, also
I like to experiment and use
I missed Asian food but I
q: food-wise, can HONG
in Toronto, to Daniel Boulud
a lot of Asian ingredients.
actually missed Toronto the
KONG match NEW YORK?
most because my mum and
New York’s fine dining scene
of New York’s Daniel – owner of three Michelin Stars and
q: HOW DOES IT FEEL
sister were there. Without my
is, of course, miles ahead. But
last year’s James Beard Best
TO BE ONE OF hong
mother’s support I would not be
when it comes to local food,
Restaurant of the Year.
kong’s YOUNGEST
where I am today. She decided
Hong Kong has the advantage. I
EXECUTIVE CHEFS?
to support me even though she
love street food and seafood at
plenty of accolades of his
Challenging but
knew this was a hard industry.
Lama Island and Dai Pai Dong.
own, he doesn’t take it all too
exciting. I’ve been the
seriously, but he does keep a
youngest at a lot of things
running tally of the “best meal
I’ve done – competitions,
of my life” raves that he has
restaurant cook, apprentice
received from LPW customers.
and winning awards. I
The count now stands at 17.
wanted to do the same as
And while he has won
The dishes that mum and
an executive chef.
grandma made will always be the standard to which Cheng
q: WHAT WAS YOUR
aspires. Still, diners with any
FIRST DAY AS A 16-YEAR-
doubts that such a young chef
OLD APPRENTICE LIKE?
could have accomplished so
Frightening because I
much in so little time need
didn’t know anything about
only sample his contributions
cooking and I knew I was
to the menus of two top Hong
in a kitchen full of very
Kong eateries.
talented cooks. But my
tiger tales sep-oct
Find It: l The Chef’s Counter at Liberty Private Works, which was the regional Academy Chairman’s Choice for the 2011 S Pellegrino World’s 50 Best Restaurants list, is open to 16 guests each night. 3/F, 12 Wellington St, Central, Hong Kong, tel: +852 5186 3282, www.libertypw.com l Liberty Exchange Kitchen & Bar is a hybrid bistro, restaurant and bar. It serves up simple, satisfying, honest dishes, with a focus on American-style comfort food like fish and chips, burgers and waffles. 2 Exchange Square, 8 Connaught Place, Central, Hong Kong, tel: +852 2810 8400, www.lex.hk