Chef He Hong Pin is the Executive Chef of one Michelin-starred restaurant, Da San Yuan. He is known for his dedication towards preserving authentic Cantonese cuisine at its highest standard.
With his sights set on becoming a chef even before he entered high school, Chef He started his career early in the restaurant industry. He has since spent two-thirds of his life perfecting his craft and delivering the finest traditional Cantonese cuisines.
For Chef He, one of the defining characteristics of Cantonese cuisines is how well-balanced it is. When developing his savoury and bold Chu Hou sauce, Chef He knew he needed a rich and spicy wine to complement it. That’s why he chose the Cabernet Sauvignon.
“How do you choose a wine that doesn’t overpower? Here’s a trick. Match bold with bold and delicate with delicate.”