From Accountant to Sichuan Chef: My Flavor Journey, and the Taste of China I Wish to Share with the World
Hello everyone! I am Ho Kwok Leung, a chef born and raised in Hong Kong who completely transformed my life trajectory out of a passion for cooking.
My starting point was not the kitchen, but financial statements. After graduating with an accounting degree from a Hong Kong tertiary institution, I naturally entered an accounting firm, spending several years dealing with numbers and audit reports. However, I always felt a sense of monotony, and my deep-seated interest in cooking grew increasingly fervent. Ultimately, I resolutely decided to follow my heart and immerse myself in the vibrant world of the food industry.
Starting from scratch, with no connections, I began from the most basic positions. I first joined a large listed fast-food chain, learning through hands-on experience. Within a year or two, through hard work, I was promoted to Second Chef. Later, on the recommendation of industry friends, I entered a listed roasted meat cha chaan teng (tea restaurant), where I dedicated several years to honing my skills and eventually rose to Kitchen Supervisor. In pursuit of more refined Chinese culinary techniques, I switched paths once again, joining a small restaurant as a wok apprentice and gradually advancing to Second Wok.
The closure of restaurants during the COVID-19 pandemic marked another turning point in my career. I seized the opportunity to join a Sichuan restaurant with over ten branches, where I systematically studied Sichuan cuisine. It was here that I became truly captivated—the vast depth of Sichuan cuisine, with its “one dish, one style; a hundred dishes, a hundred flavors,” and especially its ever-changing philosophy of seasoning, completely won me over. Since then, I have not only delved into Sichuan cuisine but also extensively collected and studied cookbooks from various Chinese culinary traditions. My personal library includes textbooks from culinary schools across China and works by renowned chefs, laying a solid theoretical foundation.
Afterward, I served as the head chef of a small Sichuan restaurant and continued to refine my skills in various Hong Kong-style tea restaurants, dai pai dongs (open-air food stalls), restaurants, and private clubs. I deeply understand the challenges of the learning journey. When I first started, skills like tossing the wok, flipping ingredients, knife techniques, and heat control were all painstakingly learned through online platforms at the time (such as YouTube, Tudou, and Youku) and various video tutorials.
It is this gift from the internet that inspired me to give back. I established a cooking forum, where I have consistently shared recipes and practical insights over the years, hoping to help those who, like my younger self, are passionate about cooking but don’t know where to start. This forum is my way of expressing gratitude and repaying the help I received back then.
Now, I am embarking on a new journey—a long-cherished dream: to share the high-quality Chinese food ingredients and seasonings I have sought, used, and trusted over the years with cooking enthusiasts around the world.
I deeply understand that the soul of an authentic Chinese flavor often lies in that spoonful of genuine seasoning. Whether it’s the numbing spiciness and rich aroma of Sichuan cuisine, the light freshness of Cantonese oyster sauce, or various secret sauces and spices, they are all the magic touch in the kitchen. My new e-commerce website is the bridge connecting authentic Chinese flavors with kitchens worldwide.
Here, you will not only find rigorously selected, high-quality core seasonings but also feel the profound Chinese culinary culture behind every product. My professional chef background ensures that what I choose meets the flavor standards recognized even by industry insiders.
My goal is simple: to enable every overseas compatriot to easily recreate the taste of home; to provide every international food enthusiast with the “keys” needed to explore Chinese cuisine at the click of a button; and to allow every cooking-loving heart to express itself freely, unbounded by geography.
This venture stems from my farewell to my accounting career, flourishes through my obsession and dedication to cooking, and now, I will use it to connect taste buds around the world.
Welcome to my website—not just to shop, but to embark on your own journey of Chinese flavor exploration. I look forward to meeting you in the world of food!