A duo of yuba

Nouvelle Euro-Asian cuisine is the best way to describe what Chef Wing Lam best loves to cook or, similarly, his unique approach to creative culinary interpretations. In fact, as executive chef of mod-Japanese outlet Kinki Restaurant and Bar, and Japanese-inspired luxury meat atelier Fat Cow, the 33-year-old's priorities do seem to champion a necessity for enlightened dining experiences in spite of our typically industrious lifestyle. The same can be said of his recommended homage to yuba, or soya bean skin - via two "easy to make at home" dishes.

"The inspiration for these two items comes from observing the fact that the modern person is too busy balancing work, family and personal time to prepare dishes that are deemed too intricate," Wing shared. "More importantly, they have forgotten how to eat healthily ... and even though the tempura dumpling is fried, it is still filled with nutritious ingredients."

Hong Kong-born Chef Wing is also a decorated sushi chef who had found much success in California working with some of the biggest names in the business. Nevertheless, this diverse experience has done little to challenge his knack for simplifying some of the most indulgent ways to break bread.