大家好，我是輝哥
Hi, you can call me Fai.

我出生於一個西貢布袋澳蜑家水上人家，自幼便對海鮮料理耳濡目染。我從小愛吃，但由於家境貧窮，我只能在穿梭於漁村中各戶之間，挨家挨戶探索一下其他村民有沒有什麽好吃的，然後不要臉的進去跟人家討飯，只爲了吃上一口好吃的。從中，我在不同漁民學習了不同蜑家家庭處理海鮮的傳統烹飪技法，並加以自己的理解，加以改變，轉化，升華。本人煮食追求不時不食，不鮮不食​，最大限度地保留食材的鮮味和營養，把傳統蜑家的味道重現給大家。

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Growing up in Sai Kung's Po Toi O village, a Tanka village, the sea breeze carried more than just salt. It was a constant reminder of delicious seafood, a stark contrast to my meager meals at home. Hunger fueled my curiosity, leading me to explore every corner of the village. I'd shamelessly ask for a bite, learning traditional Tanka seafood recipes from each family. With every taste, I absorbed their techniques, adding my own twist.

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My philosophy is simple: fresh and seasonal ingredients. Just pure seafood, cooked right. Today, I'm a chef, dedicated to sharing the unique flavors of Tanka cuisine, a journey that began with a hungry belly and a passion for food.