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I SEE THE beauty of simplicity A FORM OF CULINARY ART. ”
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native of Hong Kong, Chef Dicky To began his culinary career with an apprenticeship at the age of 15, and has worked at some of the most prestigious restaurants in Hong Kong, Macau, Guangzhou, Shanghai and Tokyo. Now the Executive Chef at LiLi, the famed restaurant in The Peninsula Hotel in Paris, Chef Dicky specialises in Cantonese cuisine, especially Hong Kong specialities focusing on seafood, dim sum and authentic homestyle cooking. Passionate about discovering new ingredients, he says he views simplicity as a form of culinary art. On Sep 25th, our Spices Kitchen & Terrace will witness Chef Dicky To creative interpretations of classic dishes with seductive flavours that are truly worthy of his magisterial touch.
Friday September 25 — 26 SPICES KITCHEN & TERRACE
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