Yin Yang

Margaret Xu, the soft-spoken chef of Yin Yang, calls her cooking New Hong Kong. A former ad-agency owner who taught herself how to cook, Margaret grows organic vegetables and fruits in Yuen Long and uses ancient preparation methods, such as stone-grinding and roasting in terracotta ovens. Chinese cooking at its absolute, rarefied best this is not. But what Margaret sometimes lacks in technique, she compensates for with passion and originality. Nowhere is this more apparent than in her award-winning ‘waterless’ soup and in condiments such as the galangal dip with extra-virgin olive oil that lends wings to her famed roast chicken. Margaret also gives her own take on local classics such as baked pork chop over rice and mock shark’s fin soup. Yin Yang is housed in a three-storey 1930s heritage building. Reservations essential.