Sharwoods
Chung Yin
Is originally from Hong Kong and this is where, at a very young age, he developed his passion for food. ‘My mother took me to do her twice daily shopping for lunch and dinner, all the fresh fruits, vegetables and all sorts of other wonderful ingredients are deeply embedded in my mind.’
Chung Yin's favourite dish is steamed wild sea bass with ginger, spring onion and soy sauce. For inspiration, Chung Yin loves going back home. ‘China is such a vast country and its food is constantly evolving. Every time I go back to China, or anywhere in Asia, I am always surprised by something new.’ Every year he looks forward to his favourite festival, Chinese New Year, which is a time for family and most importantly delicious food.
Chung Yin has been working on Sharwood’s for more than 10 years and is responsible for developing and inspiring the Sharwood’s Chinese range.
Watch
Making Curry
Chef Update
Chinese New Year is almost here - how about Lobster in Black Bean Sauce?
Cooking Tip
That restaurant flavour
Try marinating the meat in a combination of cornflour, soy sauce and sugar before stir-frying. Then, right at the end, add those big, tempting restaurant flavours with Sharwood's Stir Fry Sauces.
Insight
In China, one thing you never do with chopsticks is to stick them vertically into a bowl of rice. The reason is that this makes them look like incense sticks which are associated with funerals.