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South China Morning Post

Word on the StrEAT: How Hong Kong's top chefs and mixologists fell in love with their craft

Published: 6:15am, 13 Feb 2025 A family member, a partner … even a fellow chef. Many people have influenced the love stories behind our city's drinks and dining scene. Ahead of Valentine's Day , we infiltrated the bars and kitchens of Hong Kong to hear first hand how these chefs and mixologists fell in love with their craft. Chef Alessandro Angelini of LucAle. Photo: Handout 'Food has always been at the heart of my life. Growing up in Rimini, a seaside town in Italy, food wasn't just about eating – it was about family, tradition and love. The spark came early for me, I grew up around my family's hotel and my grandfather was a chef. I saw him cooking with love and that is where my inspiration comes from. 'My wife, Lakshmi, is my biggest supporter. We met on Valentine's Day when our PR agency arranged for her to take some photos for LucAle. I offered her pasta and a steak. She fell in love with my food, and I fell in love with her.' Ilaria Zamperlin, executive chef at Aqua Ilaria Zamperlin at Aqua. Photo: Handout 'I grew up on a large farm so I had easy access to all kinds of fresh and seasonal fruits and vegetables, home-made cheeses, meat and my uncle's wine. I've always taken part in preparing the family meal, so for me it was a very normal practice to cook with my mother, but I never dreamed that one day this could turn into a real job and career. 'My first loves were cakes , pastries and desserts. I was completely obsessed with tiramisu. But then I discovered the beef fassona tartare in a tiny restaurant in Piedmont, it blew my mind! And then it was my auntie's artichokes cooked in charcoal – sadly I never managed to steal her recipe.' Agung and Laura Prabowo, co-owners of Penicillin Bar and Lockdown Bar Co-owners of Penicillin and Lockdown, Agung (right) and Laura Prabowo. Photo: Handout 'My passion for mixology began with the creativity it offers,' Agung reminisces, 'The ability to transform simple ingredients into a delightful experience is incredibly fulfilling. My grandmother's home-made fermented glutinous rice is what first ignited my passion, but the moment I learn to make an Old Fashioned at my first cocktail class, I was hooked. The precision and artistry required opened my eyes to the world of mixology.'