About chef Jenga

Jenga’s journey into the culinary arts started when she took up an apprenticeship in Test Kitchen more than a year ago. She was assisting all the internationally renowned chefs working there, while learning her craft as a chef along the way.

Her passion in the culinary arts took her to London, where she received professional French cuisine training at the Le Cordon Bleu. Her creativity was imbued through her professional training as a makeup artist, and she adds that extra layer of detail and delicacy in her approach to fine cuisine. An avid traveller, she seeks the varied tastes of the many cultures she encounters, and adds on her interpretations of those flavours in her collaboration with Cam. Together, they bring a delicate feminity in their creations, a unique characteristic of their menu in Test Kitchen.

About chef Cam

After graduating from fine arts, Cam found her passion in culinary arts. She started her food journey studying Spanish culinary at Le Cordon Bleu Madrid. Once she came back to Hong Kong, she started working in restaurant Catalunya where she continued to hone her skills in Spanish food. Then she worked at A side/ B side, a farm to table restaurant in Hong Kong, and Bo.Lan in Bangkok which was ranked 19th of Asia’s 50 best restaurants. With all these experiences under her belt, Cam kick-started the Chef-Incubator program at PMQ Taste Kitchen as their first chef. There she had her first pop up kitchen with fish and drinks paring.

With 15 years’ experience under his belt, and worked in places from The Krug Room in Mandarin Oriental Hong Kong, to L’atelier de Joël Robuchon in Paris, to The Langham in Sydney, and Sasu Par Andre Paris (Porte 12). His knowledge is vast, his technique is precise.

He has always pushed himself to work for the very best chefs and kitchens, early his career he knew he had to travel around the world to broaden his horizon as a chef, so he went on to Australia and France where he cooked at the some of the best restaurants in the world.

Vincent, “When I first met Anderson well over a year ago, he strikes me as a chef who is quiet and just mind his own business, but as time goes by and we got to know each other, and I learned quickly he is one of the chefs who takes cooking very seriously, whether is his skills & techniques, how to treat the ingredients. He’s a hidden gem that definitely deserves everyone’s notice in Hong Kong”

After he graduating from university, Chef Luke started his career at Typing Room in East London. From a commis chef, he worked his way up to chef de partie, while he was trained and influenced by Lee Westcott.

In 2018, Luke joined the Clove Club in Shoreditch, which was ranked the 27th of the world by S.Pellegrino.  He then moved to Herefordshire with Lee Westcott for his new farm to table restaurant. In summer of 2020, Luke will move to Tokyo and joined two Michelin starred Florilège exploring the local ingredients in Japan, and further his career to new heights.

Ko Loy Yee, better known as David Ko, graduated with a Degree in Journalism & Communication but decided to follow his true passion after being inspired by culinary TV and reading works including “Kitchen Confidential” & “Devil in the Kitchen”.

I have always liked food and cooking, and the culture behind food, which eventually started my work at L’atelier de Joel Robuchon where I learnt a lot from both the local cooks and the French head chef. It also gave me the opportunity to work at different restaurants later on in life such as Liberty Private Works II with Vicky Cheng and Rockpool on George in Sydney. While I respect the subtle flavour of French cuisine, when I worked in MoVida in Sydney I learnt to love to the bold flavours of Spanish cuisine, then at Catalunya I learn even more from Alain Tolosa about technique, both traditional and molecular cuisine. I even got the chance to do a pop-up dinner with Albert Adria and cooks from El Celler de Can Roca.

Chef Ching Tso

Chef Ching began his culinary journey at 2005 with Boxwood cafe @ Restaurant Gordon Ramsey after mastering his formal training in Le Cordon Bleu London. It was the start of a learning path that has taken him to some of the most high-end restaurants in London and Hong Kong. Among the highlights of his career, Chef Ching’s dedication and talent was recognized by many world-Class Chefs, as Gordon Ramsay and Shane Osborn.

In 2007, he started working for the Pied a Terre London under the famous Chef – Shane Osborn, where he spent over 4 years in refining his skills in Modern European cuisine at a 2 Michelin starred fine dining establishment. In 2010, he was recognised for his pastry skill and promoted to Pastry Chef for the restaurant.

As Sous Chef in 2014, he took the initiative to open Arcane with Shane Osborn, the restaurant was such a great success, winning numerous awards along the way. Serving modern, seasonal food with a modern European accent by using produce locally and around the world. Arcane has been successful from day one with guest coming from all corners of the world to taste our food. Arcane won its first Michelin star in 2017 and at the same year we achieved a spot on the World’s 50 Best Discovery list. It still stands as one the top restaurant in the city.

In 2018, Ching decide to be time to leave the shadows of Shane Osborn and joined Le Petite Maison as a Senior sous chef, with training 5 months training in their London establishment. He was called back to Hong Kong to help on the new opening for the company later that year. The company has been successful with their 4 different venues around the globe and Hong Kong was not an exception.

Since April 2020, Chef Ching has been searching for new opportunities around the world to be able to create his own style of food and perfecting his skills.

About Chef Jimmy:

In 2010, Chef Jimmy embarked his now 10 year journey as a cook.   At the very beginning, he worked at different types of restaurant work to understand the food of different counties and cuisine, worked in multiple departments and where he found a particular interest in pastry.

In 2014, he became a Pastry Chef in Woolomooloo Prime, continuous research and production of new desserts.  Recalling someone had once told him “ If you want to rich, become a Chef; If you want to be happy, become a patissier”.  And he truly enjoyed his time as a pastry chef.  Whenever desserts are presented to the guests on the table, the guests are full of smiles and surprise, and that feed the drive for him to become a chef. 

At the age of 25, he had worked in places from Madam’s ate, Aberdeen Street Social & even the two Michelin Star restaurant – Arbor.  Now he is stepping his game up to create truly original dishes that is his, and taking the stage at Test Kitchen Chefs Table starting this August 2020.  

Vincent from Test Kitchen, “what we found very interesting is, he took the approach from a pastry chef to come up with this savoury tasting menu, while most dishes are savoury, there is always a slight hint or finesse recognisable from a discerning pastry chef.  And not to our surprise, his dessert that rounds up the menu also finishes strong with with a bang.  I’m really intrigued to hear our guests thoughts on chef Jimmy’s menu.”