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Dim Sum Library’s Chef Leung Kwok-wah sources some pantry necessities. Jacket by Zara.

Our Chef Off-Duty series features culinary masters sharing with The Style Sheet what’s cooking off the clock. In our first edition, Dim Sum Library’s Master Chef Leung Kwok-wah reveals what he gets up to — and, more importantly, what he cooks — when he’s not at work. 

The ingredients always in my pantry…

In Chinese culture, there’s a saying that ‘firewood, rice, oil, salt, sauce, vinegar and tea are the seven necessities to begin a day’. Those are the seven essentials I make sure I always have at home.

My off-duty dish that gets rave reviews…

My little girl loves the soy sauce chicken wings I make using my family recipe. First I wash the wings in ice-cold water and blanch them in hot water for a minute, then I preheat the frying pan on a medium heat and add cooking oil, garlic and ginger to stir-fry until it’s golden. Next, I add the wings to stir-fry for about 40 seconds and then add water, 1 1/2 teaspoons of brown sugar, salt and soy sauce and, finally, I fry the wings until they’re cooked.

When I’m not at work or at home, you’ll find me dining at…

Shiro, just downstairs from Dim Sum Library at Pacific Place, because I enjoy the occasional Japanese meal. My go-to order is the Shiro ramen — I love the rich taste of the pork broth that has been cooked for 48 hours. For casual gatherings, you’ll find me at Social Place 

You can sample Chef Leung’s kitchen artistry at Dim Sum Library — we’re attempting to get those chicken wings on the menu and will keep you posted…