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Alan Wong

Unlike many of her peers in the modelling world, Vanessa Yeung is capable of cooking more than just instant noodles.
That is evident in For Two in 32 Minutes, Yeung's new book which encompasses 300 pages of culinary secrets and recipes that will benefit any amateur cook's kitchen.
The book is the result of Yung's 36-month global adventure in Michelin-starred kitchens and interviews with 26 renowned chefs. 
At Wednesday's book launch in Michelin-starred restaurant Spoon at the InterContinental Hong Kong, Yeung gathered with friends Margaret Yau, Jane Chao-Lee, and William Tang to share her adventurous undertaking across three continents. 
For Two in 32 Minutes tries to democratise Michelin cuisine by removing it from the realm of fantasy and sending the message that 'you can cook that too'. 
The two minutes refers to the time one has to decorate the plate for a loved one's visual pleasure.
'Food is a universal language, and cooking is the most direct way to express one's love and care,' Yeung said. 'Many people love cooking, but very often they do not have the time to cook. I hope people will pick up cooking after reading my book.'
Yeung also shared a tip she learned from renowned chef Joel Robuchon, who heads the eponymous Robuchon au D?me, a three Michelin star restaurant in Macau. 'When you cut lemon, you should cut it the way you cut an apple, so that each lemon slice would be free of pips when you squeeze it,' she said.
Her friends were impressed by her interviews with the chefs. 'Vanessa has overcome great difficulties for her book,' Chao said, 'I am really impressed by her effort and passion.' 



'You can cook that too' - model takes the mystery out of Michelin kitchens