Where an Italian chef in Hong Kong eats seafood, sandwiches from home, Japanese and more
Marco Antonio Li Voti is the chef de cuisine at the IFC Mall branch of Sabatini Ristorante. He spoke to Andrew Sun.
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I grew up eating different cuisines. My mother has Lebanese and African origins and my father is Italian, so home food when I was a child was different every day.
That helped me appreciate different cuisines from a very young age, so I have an open mind. It's interesting to note connections to my own heritage and cuisine.
But I've loved pizza since I was a child, eating it almost every day after school. It's what we in Italy consider a merenda meal, or pre-dinner, when I went to my father's pizza restaurant after studying.
Steamed scallop with vermicelli noodles and garlic at Genuine Hilton Lamma Fishing Restaurant, on Hong Kong's Lamma Island.
Fried pepper squid at Genuine Hilton Lamma Fishing Restaurant.
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