Energy filled the room as people of all ages gathered Oct. 12 for the L.A. Times Food Bowl event at the Fowler Museum, presented by Cathay Pacific, Hong Kong Tourism Board, Square and the UCLA Rothman Family Institute for Food Studies to celebrate the Emmy-nominated series “Field Trip with Curtis Stone” by Curtis Stone.
The event began with light refreshments and appetizers that reflected the food and traditions Stone explored during his trip to Hong Kong.
Following the reception was a screening of “Field Trip with Curtis Stone: Hong Kong,” where the audience was transported into the city’s vibrant culinary scene. As chef Stone wandered through the streets, trying new dishes and meeting local chefs, the audience erupted in laughter, experiencing the journey as raw and real.
The episode highlighted the artistry behind many iconic dishes, including dim sum, which means “to touch the heart,” emphasizing the dedication behind every handmade piece. Stone reflected on how, in many places, food has become something taken for granted, a “box” we open rather than something created by human hands. What moved him most was Hong Kong’s spirit of hard work, humility and connection, values embodied in every meal. He admired the simplicity of the tools used by local cooks and how, despite their modest appearance, they carried generations of skill and meaning.
Through his visits to different restaurants and the local food scene, Stone described what he called the “dichotomy of new and old smashed together.” The blend of century-old cuisine with contemporary Chinese cooking reflected the true tradition behind the food scene, rooted in storytelling passed down through generations. From sourcing ingredients to relying on in-house preparation for all aspects of a dish, the culture emphasized attention to detail and a commitment to excellence.
The screening demonstrated the cultural significance of preserving Chinese culinary traditions. Historically, food preservation began as a practice for emperors, evolving into the safeguarding of a wide variety of foods. This practice highlights the importance of passing down not just recipes, but techniques and cultural knowledge.
After the screening, Stone was joined by Chef Vicky Cheng, a Hong Kong native who left as a child and later returned to rediscover his roots. Cheng shared how, early in his career, he cooked only French food, the cuisine in which he had been trained. During his time in New York, he found himself drawn to Asian flavors such as kimchi and wasabi, reconnecting with the comfort foods of his childhood. When he opened his own restaurant in Hong Kong, he made the bold choice to combine French techniques with Chinese traditions. Although this approach was rare and initially considered unconventional, Cheng said it felt right and opened doors to new creative possibilities. He described how using rich, high-quality ingredients reflected Hong Kong’s culture of ambition and refinement, and that his fusion cuisine honored both his classical training and Asian heritage.
Cheng also discussed his journey of trial and error, learning to cook through persistence rather than formal mentorship. He recalled experimenting with dishes for friends, even when they said his food “wasn’t good.” “They’re not doctors,” said Cheng. “They won’t die from a bad meal.” Without anyone to guide him, he taught himself through failure, gradually building his own style rooted in Chinese tradition but open to innovation. “Traditions are meant to be kept,” he said, “but rules are meant to be broken.”
Both chefs emphasized how travel had become an essential part of their work, something rare 20 years ago. They discussed how traveling allowed them to grow creatively, try new foods and collaborate with other chefs around the world. Stone and Cheng noted that when they traveled for filming or events, they brought new team members so others could learn from the journeys as well. With Asia becoming increasingly accessible for culinary collaborations, both chefs said traveling had expanded their perspectives and inspired their cooking in ways that would have been unimaginable when they first started.
The event concluded with the reminder that this is one of the best times to be a chef. Travel the world, explore different cuisines and discover the stories food has to offer. For aspiring chefs and curious food lovers alike, Stone emphasized the importance of finding your own voice and authenticity. “Things are better when they are authentic.”
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Featured Image Photographed by Regan Rhodes/BruinLife
