The Times of India – Print – Mumbai

I feast thrice, watch the immensely knowledgeable Chef Li cook up Shunde dishes and then taste the amazing wok fried milk with birds nest. And then go on a guided delicious discovery foodie journey to all the local hidden gems of Hong Kong. I’ve been to Hong Kong several times but never experienced it like this. It’s because I’m getting a precious taste of a family legacy of the Cheng family.