The Chinese New Year got off to a good start at the HSBC Tower in Canary Wharf, London, thanks to a residence by Hong Kong chef Tony Tam.
Tam, who works for Sodexho at HSBC in Hong Kong, is cooking a different three-course meal every day this week. Staff can enjoy dishes such as steamed pork dumpling with ginger and vinegar sauce, deep-fried chicken fillet with lemon custard sauce, and steamed almond and egg white pudding. He will also get to learn Western cooking techniques.
Tam's visit is the second leg of a cultural exchange that saw three British chefs cook Scottish-themed banquets for Sodexho clients in Hong Kong last year.
Sodexho has a group contract with HSBC at 37 sites in the UK.