Roots chef-owner Stephanie Wong talks about her favourite ingredients
Tucked away in Wan Chai's Star Street precinct is Stephanie Wong's Roots, a Cantonese-inspired French bistro that marries classical European technique with locally-sourced ingredients—think: foie gras terrine à la Peking duck and the restaurant’s signature beef tartare with Yu Kwen Yick chilli sauce. Wong’s passion for incorporating elements of local food culture in her work is reflected in her cuisine. Here, she tells us more about the must-have ingredients she keeps in the kitchen.
See also: Stephanie Wong's Roots Impresses With Cantonese-Inspired French Fare
What’s your favourite local ingredient?
My favourite local ingredient to cook with is the spring onion. I think it’s the one ingredient that instantly reminds you of the taste of my home, Hong Kong, and is most celebrated for its versatility—from a topping on steamed fish, to a condiment with ginger to accompany poached chicken, or charred and stir-fried with lobster or pork belly. Spring onions can be part of a garnish, but they can also be the star of the dish.