Chef Peter Tsui first discovered tempeh more than 25 years ago and has been hooked on it ever since. Photo: Edmond So
Hong Kong chef Peter Tsui Kan-chiu is showing no signs of slowing down in his mission to make the public familiar with tempeh, a traditional Indonesian food made from fermented soybeans.
Ever since he was introduced to the chunky, protein-packed product more than 25 years ago, he has been preparing it in a variety of ways to win over new fans.
There have been ups and downs, and the Covid-19 pandemic forced him to shut down a tempeh takeaway restaurant less than a year and a half after it opened.
But at 80, he is still busy dishing out hundreds of his signature tempeh patties and burgers every month.