The executive chef spent seven years working in Vietnam where he fell in love with wood-fired cooking. He was keen to introduce the concept to Hong Kong audience when he returned home. His project Sếp specialises in modern Indochine Vietnamese fare using a wood-fired grill in the open kitchen. Menus with 8 or 10 courses feature must-tries like Hoi An poulet made with dry-aged local three-yellow chicken, and bún bò Huế with premium black angus beef.