Johannes Pong and Dorothy So cruise the kitchens of Hong Kong to find the most delicious boys and girls who cook for you. Photos by Keith Chan

LET’S FACE IT: when someone pours their heart and soul into a meal for you... well, that’s hot. It takes honed talent, skillful creativity and a lot of lurve. And what’s hotter than a meal with fine bone china is someone with fine bone structure and that certain charming je-ne-sais-quoi making it for you. Gourmands, we give you the deets of some of the attractive chefs in town. Start stalking at these restaurants.

Krzysztof Bandel
Head Chef. The Press Room, 108 Hollywood Rd., Central, 2525-3444
26 | Scorpio/Pig | Poznan, Poland

When did you start cooking professionally I started cooking school at 14. Proudest career moment When I got my first job as a head chef in London. If you could be one food/ingredient what would you be What? On a plate?. Weirdest thing you’ve ever cooked Tripe. Hobbies Cycling. On your iPod Steve Bug, Oceanlab. Pet peeves When people aren’t prepared. Liars and people who don’t keep their promises. First thing you notice in a girl The face. Where would you go for a first date A candlelit dinner at a table on the beach or a picnic. Most romantic thing you’ve cooked for someone A picnic. Romantic experiences in the kitchen I met my girlfriend in the kitchen. She was the junior chef at the time. Stuck on a deserted island with what item and who Good quality steak and foie gras and my girlfriend.

Ernesto Tonnetto
Executive Chef, W52, G/F-3/F, 52 Wyndham St., Central, 6768-5252
44 | Sagittarius/Dragon | Mergozzo, Italy

When did you start cooking professionally 13. Cooking philosophy Simple, nice ingredients, flavorful. Proudest career moment Now. If you could be one food/ingredient what would you be Pasta. On your iPod Rock music, Led Zeppelin in particular. Pet peeves Ignorance, pretension and obnoxiousness. First thing you notice in a girl The eyes. Stuck on a deserted island with what item and who Pasta and my girlfriend.

Eric Chow
Hing Fat Cha Chaan Teng, 19 Morton Terrace, Causeway Bay, 2504-0888
30 | Gemini/Sheep | Hong Kong

When did you start cooking professionally My dad’s a chef, but I didn’t start until I was 20. Cooking philosophy in three words Heart, heart, heart. Proudest career moment Getting recognition and approval from those who didn’t initially have belief in me as a chef. Weirdest thing you’ve ever eaten Spicy ice cream in Mexico. Most difficult dish to cook A perfectly steamed fish. Hobbies Shopping. I easily spend $20,000 on gifts for people every month. Pet peeves Irresponsibility and incompetence. First thing you notice in a girl The eyes and whether or not they have an innocent personality. Where would you go for a first date I’m not very good with dating so I would ask her where she wants to go. Dish to cook to woo someone Soup. It’s simple but important, especially in Cantonese culture. Romantic experiences in the kitchen No romantic experiences but plenty of dangerous ones. Scalding hot oil, chopping accidents… you name it. Stuck on a deserted island with what item and who Matches or a lighter, and my dad… and also my mom.

Jérôme Billot
Executive Sous Chef. Café de Paris, 23 Elgin St., Central, 2810-0771; Peccato, 37 Elgin St., 2525-0919; Bourbon, 21 Elgin St., 2540-6630
26 | Taurus/Pig | Annecy, Haute-Savoie, French Alps

When did you start cooking professionally I went to culinary school at 16. Proudest career moment When I was 21, the day I left L’Ermitage Montreux (one Michelin Star) for Hong Kong, and the chef asked me to stay to take over the kitchen. Cooking philosophy in three words I respect products. If you could be one food/ingredient what would you be Sea urchin. You have to be delicate with it because it’s so powerful. Weirdest thing you’ve ever cooked Animal brain, I guess. Weirdest thing you’ve ever eaten Snake blood and gall. Pet peeves A hot, humid Hong Kong day. Hobbies Music, listening mostly. If I have time, I play the guitar and I try to play the guzheng. Painting, drawing. On your iPod Zero 7, Ben Harper. First thing you notice in a girl Whether you feel comfortable with the person or not. Where would you go for a first date Depends on the date. Probably a casual restaurant, so we’d talk less about the food and more about ourselves. Romantic experiences in the kitchen Culinary school, yes. More erotic than romantic. I’m French. Most romantic thing you’ve cooked for someone A very late birthday dinner at 1am, after I closed Café de Paris on Elgin for the night, for my girlfriend. Stuck on a deserted island with what item and who My favorite Opinel knife and my girl.

Esther Sham
Ta Pantry, 1C, Moon Star Court, 2D Star St., Wan Chai, 9403-6430
28 | Libra/Rooster | Hong Kong and Los Angeles

When did you start cooking When I was living in El Lay. Cooking philosophy To touch people’s hearts. Proudest career moment When people started to take me seriously and started accepting and believing in me as a chef. If you could be one food/ingredient what would you be If they did an autopsy on me, I’d just be flour. Because I eat a lot of bread. Weirdest thing you’ve ever eaten Bugs from a can. Hobbies Thinking about food. On your iPod Jazz. Ella Fitzgerald and whatever else is good. Pet peeves Disorganization. First thing you notice in a guy Personality and dress sense. Where would you go for a first date Anywhere with good food. Stuck on a deserted island with what item and who My childhood blankie and my mom.

Antonio Jose Ferreira
Head Chef. Bistecca, 2/F, Grand Progress Building, 15 Lan Kwai Fong, Central, 2525-1308
26 | Libra/Pig | Hong Kong and Vancouver

When did you start cooking professionally 16. I was actually studying criminology before that. Proudest career moment Shaping a chef who had no prior background in cooking and seeing him come through with it. If you could be one food/ingredient what would you be Salt. It brings things together without being overpowering. It’s the soul of the dish. Weirdest thing you’ve ever cooked Nothing’s ever too weird. In your iPod Jay-Z’s new album, Blueprint 3. Pet peeves Half-assed, irresponsible people. Dish to cook to woo someone Breakfast… with Champagne. It’s the little joys in life. Stuck on a deserted island with what item and who A flashlight and my little brother. He’d be the person I would trust most.

Eddy Lee
Head Pastry Chef. Zuma, 5-6/F, The Landmark, 15 Queen’s Rd. Central, 3657-6388
36 | Taurus/Ox | Newcastle, England

When did you start cooking professionally 16. Cooking philosophy Fresh. Luxurious. Simple but indulgent. Proudest career moment Winning the UK Junior Pastry Championship at 19 in front of a live judging panel. If you could be one food/ingredient what would you be Strawberries. It’s my personal favorite fruit. Weirdest thing you’ve ever eaten Stir-fried beetles with garlic and camel hump in black bean sauce. Hobbies Going to the gym, swimming and playing badminton. On your iPod Anything by U2. Pet peeves Noisy neighbors. Where would you go for a date Bali. Dish to cook to woo someone Anything with chocolate. Romantic experiences in the kitchen No. It’s strictly business in there. Stuck on a deserted island with what item and who A knife to hunt for food and my best friend and cousin, Matt.

Alexis Watrin
Executive Pastry Chef. Hullett House, 3/F, 1881 Heritage, 2A Canton Rd., Tsim Sha Tsui, 3988-0000
32 | Sagittarius/Snake | Megève (near Chamonix), Haute-Savoie, French Alps

When did you start cooking professionally 1994. Cooking philosophy Making the best out of the best products. Proudest career moment My four years working at the Dorchester Hotel. If you could be one food/ingredient what would you be Chocolate. Because it has so many possibilities. Weirdest thing you’ve ever eaten Dishes from El Bulli, like tea foam with oysters. Hobbies Skiing and snowboarding. Pet peeves When I come into the restaurant and I get the wrong order. Where would you go for a first date A casual restaurant. Dish to cook to woo someone A lychee rose mousse in the shape of a heart. Stuck on a deserted island with what item and who A Valronha chocolate bar and my girlfriend.

Arthur Li
Teppanyaki Chef. Unkai, 3/F, Sheraton Hong Kong, 20 Nathan Rd., Tsim Sha Tsui, 2369-1111
30 | Gemini/Sheep | Hong Kong

When did you start cooking professionally 16, after an injury stopped me from playing sports. Cooking philosophy It’s about heart. Heart towards the food and towards the customers. Proudest career moment Every time a customer is satisfied and thanks me after a meal. If you could be one food/ingredient what would you be Oil. Because everything needs it to be cooked. You don’t need a lot but you can’t do without. Weirdest thing you’ve ever cooked Matsuzaka Wagyu penis. Hobbies All sports, especially water sports and X-games. I have a skydiving permit—basically I can strap you on my body and jump from a plane. Pet peeves People talking disrespectfully about my family. Even if it’s only a joke. Where would you go for a first date I haven’t been on a date in a long time but I guess the movies or a Japanese restaurant. Most romantic thing you’ve cooked for someone The only girl I’ve ever cooked for is my mom on mother’s day. Stuck on a deserted island with what item and who Suntan oil and a masseuse.

 
Satoru Mukogawa
Sushi Kuu, 1/F, Wellington Place, 2-8 Wellington St., Central, 2971-0180
“A couple years older than Johannnes”
Capricorn/Pig in Japan, dog in Hong Kong | Himeji, Hyogo prefecture, Japan

When did you start cooking professionally 14 when I made around 400 okonomiyaki at a matsuri (festival). Cooking philosophy Basically no rules. Taste is always changing. Proudest career moment Every night, when I see customers sitting in front of my sushi bar. It’s not like in a kitchen, it’s more like a home party. If you could be a food/ingredient what would you be Tuna—they don’t stop. When they stop, they die. Weirdest thing you’ve ever eaten Horse, I guess. Whale? Hobbies NONE. 24 hours is not enough. I used to play guitar, write songs, muay tai. Now I just rest. On your iPod Jazz, blues, reggae. Pet peeves Alcohol. First thing you notice in a girl The lips. Where would you go for a first date My place. I cook. Romantic experiences in the kitchen Does Sushi Kuu’s grand opening count? I was kissing women… and men. Dish to cook to woo someone Italian, with a Japanese twist. Most romantic thing you’ve cooked for someone A traditional Japanese breakfast in the middle of the night. Egg, pickles, grilled salted salmon, miso soup. Stuck on a deserted island with what item and who Rice seedlings and a woman.

Tadashi Nakamura
Chef Pâtissier.L’Atelier de Joel Robuchon, Shop 401, 4/F, The Landmark, 15 Queen’s Rd. Central, Central, 2166-9000
37 | Libra/Rat | Fujiidera, Osaka, Japan

Cooking philosophy To make a better cake than yesterday. Proudest career moment When Monsieur Robuchon told me that my macarons were the best in the world. If you could be a food/ingredient what would you be High-grade chocolate. Its existence cannot be ignored. Weirdest thing you’ve ever cooked A totally burnt choux-crème for an exam.  I failed. Weirdest thing you’ve ever eaten Natto. On your iPod None. I have no time to listen to music. Hobbies Traveling, when I take a break. Pet peeves Someone making a cake randomly. It’s such a waste. First thing you notice in a girl Gentleness of character, their table manners and their attitude. Where would you go for a first date Maybe teatime at a café. Dish to cook to woo someone Macarons. They are kawaii but complex. Most romantic thing you’ve cooked for someone When I was 20, someone I liked asked me to do her wedding cake for her :( Stuck on a deserted island with what item and who A fishing rod and my girlfriend.