Architect and former Hong Kong secretary for environment and ecology Wong Kam-sing is the chairman of Wu Zhi Qiao (Bridge to China), a charity that encourages young people to take part in rural revitalisation. He spoke to Andrew Sun.
We were a grass-roots family with seven sisters and brothers in total. We ate simple but umami Shunde-style food at home. The tradition has been passed down to my current family.
A favourite restaurant of mine is Sang Kee Congee Shop (7-9 Burd Street, Sheung Wan. Tel: 2541 1099). I usually order the freshwater grass carp belly or fish ball congee. My father cooked a similar congee at home on holidays. The taste is basic yet fresh.
The chef has to manage the boiling time perfectly with care and passion. I feel congee is healthy for my body and soul.
The Shunde-style congee brings back memories of my father, who was praised by the entire Wong family as the best weekend Shunde chef.