I have presumed so far in this column that food can be considered art. Am I wrong? Should food instead be considered as ‘craft’ or is it neither...is it just food?

Here comes an inconvenient truth for a pastry chef: I don’t fancy macarons. And actually, I’ve never quite got what the fuss is all about either.

Tucked away on the South western tip of India is the Malabar Coast and India’s land of spice - Kerala. A popular destination with both local and foreign tourists, Kerala is famous for her captivating backwaters, sunny beaches, scenic hill stations, world famous spa’s and most of all her sublime cuisine.

The vivid dream I had in the early hours of the morning on the day I was to step In the Kitchen with, chef de cuisine, Nelson Zou, indicated that I was nervous. My racing pulse as I approached the kitchens of Sha Tin 18 later that day confirmed my feeling. Not only was I going to attempt to create a signature dish from Dongguan to restaurant standard, I was entering cuisine territory that to say I was unfamiliar with cooking would have been an understatement.