Why I Love: Chinese chicken soup

Gok Wan, stylist

Sunday 17 August 2008 00:00 BST
Comments

I struggled with my identity when I was young and denied my dad's Asian heritage. When my grandmother came to visit from the northern territories of Hong Kong, I made myself hate the food she cooked us – the tasteless broths and dried fish. Now I've learnt to love all that.

I love the raw peasant flavours of steamed egg, spring onions and water chestnuts, topped with dried salt fish, so strong you can eat it only in small mouthfuls.

I love juk, the poor man's dinner: two parts water, one part rice, with dried scallops and turnips. It sounds disgusting to a Western palette, but it's the Chinese chicken soup for the soul – perfect if you're ill or upset. Food goes beyond language. Through these dishes I've grown closer to my dad; taste is love!

Gok Wan is running a day-long apprenticeship for fashion students in London on 13 September, sponsored by Alliance & Leicester (www.prem21.co.uk).

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in