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One of my favourite starters on the menu is the poached egg in mushroom consomme. What are your signature dishes at Hue Dining? Poached Taiyouran egg, mushroom consommé, radish, green bean Poached Taiyouran egg, mushroom consommé, radish, green bean / Hue Dining So here I am, joining Hue to continue my journey in Hong Kong.
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After a full recovery, I realised that dream later when I was walking up and down the steps to work at Belon, Soho, in 2019. A pivotal moment in my life was when I had a severe motorcycle accident in 2017, which left me in hospital and a wheelchair for six weeks, I decided that if I was able to walk again, I wanted to return to cooking, and I wanted to run up and down the steps from Central to Soho! At that time, this seemed unimaginable from the confines of a hospital room and wheelchair.
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I had travelled to Hong Kong once as a child in 1995 and then in 2015 again. It was a real eye-opener during the four-year working experience at Dinner by Heston Blumenthal in Melbourne, the team’s culinary techniques truly inspired me, and the that precision went into each dish!” Hue Dining What brings you to Hong Kong?
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I then went to William Angliss Institute, a culinary and hospitality institution in Australia, and spent almost a decade working at some of Melbourne’s popular restaurants. They definitely instilled a strong work ethic in me. Growing up, I helped them on weekends since I was 14. Although the eatery is tiny, they insist on making most things from scratch, which can get very busy. Nothing changes much after all these years they still work every day, seven days a week - except for Christmas Day and Good Friday. “My parents bought it in 2005, and it’s been 16 years now and they are still running it. Home in Australia, Leung’s family owns a small Chinese takeaway shop in a shopping mall just outside of Melbourne.
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Wilson Leung / Hue Dining Back down under Using different kinds of fish, animal proteins, and many vegetables to cook real food, to present its best, in stunning and colourful presentation.” “At Hue, it’s all about exploring diverse ingredients, just like we do in Australia.
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“I had a failed stint at professional photography. I decided then that I would follow in their footsteps as cooking professionally would provide good stability and the freedom to travel and work abroad,” he says. Born in Australia, his father, uncle and even grandfather were all chefs, making it a “natural career choice” for him. The restaurant is helmed by a chef with a generational history in the profession - Wilson Leung. Set against the backdrop of Victoria Harbour, Hue Dining is a modern Australian restaurant in the Hong Kong Museum of Art in Tsim Sha Tsui. Plan a day trip to the museum, and then continue your art consumption in the restaurant. Having partnered with Tanya Baxter Contemporary Art, one of Hong Kong and London’s most established contemporary art galleries, you’ll be dining amongst some truly stunning pieces of work think Banksy, Andy Warhol, Jon Key and Richard Allen. This week, we speak to Wilson Leung, executive chef of Hue Dining. In our Cheat Day column, we spotlight some of the top players in the kitchen and behind the bar, delving into their personal favourites during their days off. Hong Kong boasts one of the most dynamic dining scenes on the planet, filled with culinarians and tastemakers galore.