About the Webmaster
He is a professional
information engineer with passion of anything good to put into mouth. He has
attended quite a number of cooking classes in Hong Kong, Macau, Paris, Cordona under the instructions of
international chefs such as Pierre Gagnaire (The
third restaurant in the world from 2006 to 2008) and Alain Passard and
Philippe Clergue (Le Cordon Bleu) from France, Martin Yan and Daniel
Green from United States as well as Luciano Parolari, Vincenso Spinosi (Prince of
Pasta) and Fabrizio Ferrara from Italy. There
are some more…
The belief is that when
one understands better how a dish is prepared, one appreciates the food better. He also
believes that a good collaboration with chef, scientist and engineer benefits
mankind for the creation of better dishes. He always quotes the example of 65oC
egg to illustrate this idea.
He has also been trained
as a barista, bartender and is now studying the WSET courses on wine.
Furthermore, he always grasps chance to acquire new knowledge and information
about food, wine and coffee. He organized a wine tour to
He always tries restaurants
from very traditional old Chinese Tea House to Michelin star restaurants to
experience very good food and wine. He likes rice rolls that cost a few dollars
and also appreciates and enjoys the expensive meals. He attended quite a number
of seminars, exhibitions, including some in
He is also very interested
in Molecular Gastronomy. Unlike people talking about how to make the
presentation very different by it, he studied the origin through Dr. Hervé This’ work and how Science and Technology improves
the dishes. He attended Dr. This’ lectures in
Hong Kong and in Paris and a very special menu designed by him in Le Cordon
Bleu in Paris. As a result, he has experience of delicious dishes making use of
such technology and not-so delicious dishes using it. The fundamental principle
is that no matter what science and technology is applied to food, the purpose
is to make it delicious and healthy. Food looks very eye catching but fails in
achieving a very good taste is just a wrong use of Molecular Gastronomy.
In August, 2009, he organized the trip 神之水滴酒莊之旅 with his wife. This was a really a wonderful
trip. The highlight of the trip is the birthday party of his wife in 神之水滴酒莊. He spent a whole day with
the winemaker in the Libourne and his Chateau sharing
a lot of joy, fun and some of their secrets.
He has gathered a group of
gastronomes and set up a simple website for sharing of information. He was the
one that developed the website of the Hong Kong Institution of Engineers, the
first website for a professional body in
He presented a talk 工程師、咖啡師齊齊論咖啡 (A dialogue between an Engineer and Barista) for
members of the Hong Kong Institution of Engineers. He was invited to give talks
on講飲講食 (A
talk about gastronome experience) and a talk on Italian wine for colleagues. He also shared his experience in the 咖啡雌雄鑑別活動暨試飲 Kopi Luwak, organised by the Coffee
Connoisseur Association in Hong Kong. In the Hotel Expo, 2008 in Macau, he presented two talks “Introduction of “The
World’s Most Expensive Coffee—Kopi Luwak” 世上最昂貴的咖啡—麝香貓咖啡
介紹” and “The Introduction of Molecular
Gastronomy份子美食介紹” which have attracted almost a full house of
audience. He also shared some of his experience of Kopi Luwak
in the Barista Demonstration of the HOFEX 2009. He has also organised and
presented in a seminar “工程師, 廚師 齊齊論分子美食” with the Demon Chef廚魔of Bo Innovation.
He learnt Sabrage
and was intronised as a Maître-Sabreur and
Chevalier by the Ambassador in
He is a regular contributor to the Gourmet Journey (邊走邊吃) of the 明燃集Towngas Avenue magazine. Articles include “一生難忘的酒庄之旅”, “回憶法國血鴨滋味”and “神之水滴（Les Gouttes de Dieu）酒莊生日會”.
More details
Les Hautes
Études du Goût (Institute of Advanced
Studies in Taste, Gastronomy
and the Arts of the Table), Université de
Reims Champagne-Ardenne
(University of Reims, Champagne-Ardenne), Paris and Reims, France. This class has 24
participants with Peter as the first one from Hong Kong that completed this
program. He was awarded a University Diploma by the University.
l Pedagogical dinner on medieval cuisine at Ecole Grégoire-Ferrandi
l
Visit of Rungis International Wholesale Market
(world’s largest market)
l
Not as part of this program, Peter had lunch
at the La Tour d’Argent and visited the Wine
Cellar. In the same evening, Peter got the news that they are going to auction
some of their old wines including a bottle of Fine Champagne Clos du Griffier (1788). Press release is available here.
l
Cooking Class at Le Cordon Bleu
l
Pedagogical meal on molecular cuisine, with Dr Herve This at Le Cordon Bleu, food prepared by Le Cordon Bleu Chefs
l
Graduation
Ceremony dinner at Le Palais du Tau (The is the place
for the French Kings had dinner after the coronation)
l
l
Dinner
at Château des Dames de France with products from the Clovis range.
l
Pedagogical
dinner: Wine and Food Pairings at Châteaux
Les Crayères
l
Visit
to and lunch at Martell, blending of 1848
and 1875 cognac
l
Visit
to and lunch at Chateau
Margaux
神之水滴酒莊之旅
l
神之水滴酒莊生日會
l Wine
tour to St. Emilien including Château Clos Fourtet (Premiers grands crus classé B), Château
Haut-Sarpe (Grands
crus classé)
l Dinner at La Tupina (one of the Best
50 Restaurants in the World) meeting the
owner.
l
Tour to
Médoc 1885 classification Châteaux
l
Château
Pichon-Longueville (Seconds Cru)
l
Château
Lagrange (Troisièmes Cru) (lunch)
l
Château
Prieure-Lichine (Quatrièmes Cru)
l
Capital of Gastronomy Lyon, visiting Les Halles market, dinner in L’ Est,
and lunch/visits to two restaurants owned by Paul Bocuse.
Another interesting experience was the visit to
l
Beaune
visiting the Flea Market, Convent des Cordeliers (1243), Marche aux Vins, Hospices de Beaune (1433)
(origin of world’s largest wine auction for charity purpose.), Musée du Vin and making our own mustard at the La Moutarderie Fallot Mustard
Factory
l
Two local wine tours going to Cote de Beaune and Grand Crus regions including the vineyards Romanée Conti, La Tache, Richebourg, Volnay, Meursault, Monthelie,
Bouze, Domaine Serrigny, Vosne-Romanee, La Tache, Gevrey-Chambertin, Musigny, Aloxe-Corton, Lunch
at Restaurant Cheval Blanc (1595) and the highlights are Clos des Vougeot, owned by the Confrérie
des Chevaliers du Tastevin meeting the Grand Connétable, Louis-Marc Chevignard
and private Visit to the Chateau Bouchard, tasting 14 wines (7 white and 7 red)
and touching a bottle of wine in 1846, meeting Luc Bouchard
l
Visit to
Atelier de La Maison du Chocolat,
meeting Gilles Marchal, Pâtissier
Chocolatier - Directeur de la Creation, and tasting
different freshly made chocolates in the Atelier. A lot of chocolate is made by
hand.
l
Father of Gastronomy, Dr. Hervé This’ Laboratory in AgroParisTech, amazing equipments
and projects in a classical research laboratory building. He is organizing an
International Workshop in Molecular Gastronomy in 2010.
l
Coffee shops including Les Deux Magots, Café
Fouqnot, Café de Flore; La Rotonde; Le Select, La Coupole and Le Dome and Restaurant Maxim’s
(only visited the gift shop as the restaurant was closed for vacation)
l
Visit gourmet shops including La
Maison du Miel, Maison de la Truffle, Fouchon, Hédiard
He
is fond of organising events for friends including the following.
l
Cheese and wine class at home
l
Oysters and wine class at home
l
Dinner at Krug Room
l
Dinner at Chesa
l
Lunch at Petrus
l
Lunch at Gaddis
l
Lunch at Spring Moon
l
Sabatini Lunch
l
得龍大飯店
l Gaddis
Chef’s table dinner
l 元朗大榮華酒樓
經典粵菜風味
l HKUAA Restaurant dinner
l Dinner at Louis Steak House, a traditional steak house for more than 35 years in Hong Kong
l 三大名廚。滙聚囍宴
l 米芝蓮1星大廚兼老闆黎偉鴻，dinner at 「阿鴻小吃」
In some of these events, western food was served in the Chinese way. The purpose
is to help the friends to experience a vast variety of dishes.
He has attended a number of cooking/wine classes
including
l
Pierre Gagnaire cooking class
(Chef: Pierre Gagnaire)
l
Culinary Masterclass
in the Wine and Gourmet Asia 2007, (Chef: Alain Passard)
l
Cooking class at the Martin Yan’s
l
Daniel Green Cooking Class at Café Causette
(Chef: Daniel Green)
l
Culinary Masterclasses
in the Wine and Gourmet Asia 2007, (Chefs: Jereme
Leung, Peter Find, and Herve Lemonon)
l
Wine class in the Wine and
Gourmet Asia 2007 by Jean-Guillaume Prats
l
Cooking class at The new Spanish
Cuisine Molecular Gastronomy, organised by the Spanish Chamber of Commerce
(Chef: Carles Tejedor)
l
White Truffle cooking class at
l
Italian Cooking Class (Chef
Luciano Parolari from Villa d’Este)
l
Mixology Workshop with the Masters for Professionals
(by Eben Freeman,
l
SPOON (Chefs Andre Laurent and Tjaco van Eijken)
l
l
l
l
l
l
l
Peninsula Academy - Patisserie (All about chocolate鍾情朱古力) (Chef: Chan Wai)
l
Nobu cooking class (Chef: Oyvind Naesheim)
l
Cooking class at the Restaurant
and Bar 2008 (Chef:
l
Cooking class at the Restaurant
and Bar 2008 (Chef: Macro Torre, Grisinni)
l
Cooking Class at Angelini (Chef: Vittorio Lucariello)
l
Cooking
Class at Inagiku (Chef: Mitsuru Tamura)
l
Cooking with Stars, a series of
Cooking Classes at the Kowloon Shangri La
l
Cooking Class at Balalaika (Chef:
Peter Cheung)
l
香港洲際酒店欣圖軒首辦健康餐單
ihealth 廚藝班 (Chef: 劉耀輝)
l
跟米芝蓮廚煮黃油蟹宴 (Chef:
曾超敬)
l
星級廚藝學堂 and節目<美女厨房> - 東來順 (Chef:
陳國強)
l
安記廚房 - 海味烹飪班 (日本闕西剌參)
l
Discover Aceto Balsamico
with Chef Marco Torre at Grissini
l
安記廚房 - 海味烹飪班 (南菲乾鮑)
He has attended a number of local and international
events including:
l Tea
and Coffee World Cup 2006, Shanghai
l Wine and Gourmet 2007 and 2008,
l HOFEX
2007, 2009
l
The new Spanish Cuisine Molecular
Gastronomy, organised by the Spanish Chamber of Commerce, 2008
l Hong Kong
International Wine Fair 2008
l Food Expo
for many years
l Restaurant
and Bar Exhibition 2008
l Private Unveiling of Dom Pérignon Œnothèque at
the Béthanie, 2008
l Auction
of Hennessy Beaute du Siecle (The focus is the appreciation
of the art and craft rather and the auction itself),
l Hotel Expo 2008,
l The
Magnificent Chefs of Macau - Chaine Dinner at IFT,
l
Michelin Countdown Event,
Worldwide launch of the Michelin Guide, Hong Kong and
l
Annual Dinner of the Hong
Kong Chef Association at which sitting in one of the Head Tables with Mr. Felix Beiger, Advisor and former General
Manager of the Peninsula Hotel
l
Taste & learn about Nobu’s
exclusive sake brewery “Hokusetsu” with
Fumio Hazu san (Hokusetsu
President) & Nobu San
l
Unravel the Mystery of Jura
Yellow Wine
l
Symposium on Molecular
Gastronomy, The
l
A dinner to meet Mr.
Pierre-Emmanuel Taittinger
l 神之水滴酒莊主人訪港
l Eventio
Della Cucina Italiana in Hong Kong
l Public Lecture on Molecular Gastronomy, 25th
April, 2009.
l a course of wines and gastronomic products of Piemont
region of Italy in Spasso restaurant, organized by
Consortium Templum Vini in cooperation with Apasa and the Piedmont region of Italy
l Slowfood Chirstmas - A Traditional German Christmas Dinner
l
Gourmet Dinner@Traders
l
Gourmet @西苑 - 和牛甲魚香檳宴
l
Judgment of Paris
Seminar –
Talk by Debra Meiburg
Wine/special dinners including
l
White Alba Truffle and Ceretto
Wines Dinner at Amber and Cova
l
Ceretto Wine Dinner at Aspasia
l Masi Wine Dinner at Aspasia
l
Satori Wine Dinner at Zeffirino Ristorante
l Krug Wine Dinner at Lung King Heen (龍景軒)
l
Hugel Wine Dinner at Man Ho
l
Dom Perignon
Wine Dinner at the Qube
l Salon Champagne Dinner at W’s Entrecôte
l Tenuta Sette Ponti dinner at Caviar Kaspia
l
Chef Juuse from Michelin
2 Star Restaurant in
l
Sabatini
Ristorante Italiano Dinner served by Mr. Francesco Sabatini, one of
the owners of the restaurant
l
Something Unusual in Napa Wine
Dinner at Uncle Moustache, sitting in Table with the winemaker
l Gaja Wine Dinner at the Angelini
l Opus One Wine Dinner at the Gaddis of Peninsula
Hotel, sitting besides the winemaker
l Bouchard
Wine Dinner at Gaddis, sitting besides the winemaker
l 鴻星安記海味宴
l Robuchon Gala Dinner
l Tyrrell Wine Dinner,
l
Château de Puligny and Domaine Hubert de Montille Dinner, Petrus
Restaurant, sitting besides the winemaker
l
The
Zen of Biodynamie Wine Dinner at the Miso
l
Food
& Wine Journey with Jeannie Cho Lee
l
Lunch at the French Laundry, hosted by Michael Silacci, Winemaker of Opus One
Membership and courses with
awards
l Professional
Barista Programme, Aloha Coffee Company
l WSET
course Advanced Certificate in Wine and Spirits (currently in the stage of preparing for examination)
l Bartender
Training (Beginner and Advanced),
l Cooking
with the Stars, Course jointly organised
by SCOPE, City University of Hong Kong and Kowloon Shangri-la
l Chevalier, Maître-Sabreur and Diplôme de Sabreur, Confrérie
du Sabre d'Or
l Bordeaux Wine Master Class,
l’École du Vin de Bordeaux (Bordeaux Wine
School)
l
Spanish Wine
Educator, Spanish Wine Academy
l
Certificate on Andalusia
and its Wines, Spanish Wine Academy
l Chevalier, Ordre des Coteaux de Champagne
l Commandeur de Bordeaux