The rising culinary star will be showcasing her gastronomic verve at the Longines Masters of Hong Kong this month. She tells us of her culinary journey and the memories that have inspired her
Cooking for a crowd is never an easy feat but young chef Hilda Chan is already a seasoned pro. As the guest chef at this month’s Longines Masters of Hong Kong, she will be overseeing feasts for hundreds of spectators each day—numbers the Hongkonger is already used to, having collaborated late last year with the iconic Martin Yan on the WildAid gala dinner in Los Angeles, where they served more than 600 guests. A graduate of the Institut Culinaire Disciples Escoffier, Chan was appointed an ambassador for Disciples Escoffier International Asia last year. Her cooking is firmly rooted in French tradition, to which she adds her own touches of inspiration gleaned from working alongside well-known chefs around the world.
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What drew you to cooking?
I knew I liked to eat. And I liked to travel. I was very lucky when I was young because my dad always loved eating. I was exposed to a lot of different dining experiences growing up. He would take us around and I met a lot of chefs even as a child. When he’d go on business trips he’d bring back local foods from wherever he’d been, too. I remember the first time I tried chilli chocolate with worms, which he brought from Mexico. He told me it was high in protein. He was very adventurous.
And did that help build your palate from a young age?
My dad would eat anything, try anything. I remember he loved eating this strange dessert, mandarin marinated in some bitter sauce—and he'd drink pure lemon juice after that. He was so extreme! Whereas I wasn't when I was younger. I would try little bits, so I would know what I like and don't like. But at the time I never thought I would go into cooking, until I grew up. When I was studying in the States it was a time I thought about doing more cooking, because I was living by myself.