Vito Chan & Celina Ling

Co-head chefs, Odyssée

One of the few chef-couples of Hong Kong’s culinary scene, Vito Chan and Celina Ling of French fine dining restaurant Odyssée are strong proponents of all things homegrown. For years, they’ve visited Hong Kong farms to learn about locally grown produce, from rice to fruit and vegetables.

“As chefs, we have the opportunity to contribute to sustainable gastronomy and reduce our carbon footprint through our choice of ingredients. What’s more, using locally grown fresh produce means we get to incorporate the freshest seasonal items into our dishes – so why not?” says Chan.

At Odyssée, the chefs have crafted a monthly menu themed around the 24 solar terms in the traditional Chinese calendar, featuring seasonal ingredients that will provide diners with the nutrients they need in a particular season. In April, you’ll find the pigeon and celtuce millefeuille with mugworts and Sichuan pepper jus. Thanks to the “cooling” effect of celtuce and mugwort’s ability to dispel “dampness” from the body, the dish is perfect for the warm and humid Ching Ming solar term.

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