The youthfulness of chef Darren Cheung, in charge of the kitchens at Pin Yue Xuan, comes as a surprise to many. Now piloting this cosy restaurant designed to resemble a classic
Chinese courtyard house, the emerging chef is in his 40s and already has nearly 20 years' experience under his belt. Inspired by his training at prestigious Hong Kong restaurants and Le Cordon Bleu, Cheung experiments with the synergy between historic recipes, and contemporary skills and presentations. Cantonese crispy baby pigeon, for example, is made using the famous Shiqi pigeon and is first marinated with a secret blend of 18 spices before being deep fried to preserve the juices within.

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