Sui Kit Wah became Head Chef at Government House, Hong Kong after working as a cook on Far East-based ships of the British navy. This story of the 30 years of his life at Government House during the tenure of four governors offers anecdotes and insights about the VIPs and other guests, the running of a considerable establishment and some of Hong Kong's social mores of the period. Sixteen recipes from the four menus illustrated are included. With many black-and-white family and archival photographs.
I would like to describe myself as an accidental writer and believe I have written more business plans than essays and novels. I write sporadically for leisure and it is more for fun and should not be taken seriously.