“The original Kitchen Yin Yang opened in Wanchai 2008 and evolved as Yin Yang Coastal in 2014 to reinvent the oldest of Hong Kong food cultures: fishermen’s cuisine. We are committed to farm-to-table cooking using organic, local produce and original recipes. To keep things as natural as possible, all seasonings and condiments are homemade or homegrown, and free of preservatives and additives.”

Yellow earth chicken; homemade organic tofu coagulated with sea water; and wild-caught local fish with spiced peppercorn oil and local fishermen’s sundried prawns.

When Hong Kong became the world’s factory for fast fashion and plastic toys in the 1960s, farms and fishing boats were abandoned almost overnight. The designer-turned-chef Margaret was an early supporter of reviving local production. Her love for locally produced ingredients translates into whimsical dishes inspired by Hong Kong’s rustic culinary past. Many of her dishes are interpretations of so-called “village” cuisine – the kind of food that farmers and fishermen would make in their own homes. She sources her ingredients directly from them, but, as a self-taught chef, she’s not restricted to using techniques or flavours from any particular region. Originally set in a heritage building downtown, Yin Yang has since moved to a little house on a tucked-away beach, to be closer to Margaret’s muse, the sea.