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How Hong Kong chef Vicky Lau embraces her ‘role model’ label
The only female chef in Asia with a double Michelin star discusses her success
AFP, HONG KONG
Despite the institutional status bestowed by her double Michelin star, Vicky Lau (劉韻棋) says the battle to improve gender parity in the male-dominated world of professional kitchens is a long way from won but small victories bring her hope.
In the fiendishly competitive arena of Hong Kong’s fine-dining scene, few have had as remarkable an ascent as Lau.
In little more than a decade she has gone from opening a small cafe to running one of the finance hub’s most lauded restaurants.
What it is
This light-as-air dessert only billows under precise conditions, which includes beating pure egg whites until they reach stiff peaks, combining the egg whites with the yolks in three stages, and maintaining a steady oven temperature not an easy project for amateur bakers, that s for sure.
How to pronounce
Famous Renditions
From the Grand Marnier Soufflé at La Grenouille (1962) to Pierre Kouffmann s Pistachio Soufflé at La Tante Claire, soufflés have enjoyed celebrity status at some of the world s best fine dining restaurants.