COLLECTOR’S CORNER
“My grandfathers on both sides of the family were very exploratory about the food,” says chef Christopher Ho, tracing the origins of his culinary journey, which began in the UK during his university days, when necessity transformed into passion. “I learnt how to cook everything [from] YouTube; I was at college and there was no Chinese food on the internet at the time, so all my food was more western style.” It wasn’t until his return to Hong Kong in 2016 that his culinary path truly took shape. Here, Ho immersed himself in professional kitchens, learning the rhythms and rituals that would take him from serving intimate groups to running pop-ups for more than 100 diners at a time.
With the advent of Covid and the world retreating indoors, Ho found his skills in higher demand than ever. “People cared a lot about what
