COOKING WITH EDDY TSENG

Cooking has been in Eddy's family for over 3 generations and Eddy fondly remembers his grandfather being a street vendor in the small town of Dounan during the Japanese occupation of Taiwan.

After graduating high school Eddy started working as a trainee chef at 'Kekou' restaurant in the Yun-Lin county in Taiwan. With the diverse cultural heritage of Taiwan Eddy learned a wide variety of Asian cooking styles including sushi making. 

After spending two years in the catering core of the military during his mandatory service in Taiwan Eddy returned to Kekou restaurant to finish his training under Master Chef

Wu Tze-Yuan.

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In 1995 Eddy moved to South Africa and worked in various Asian restaurants in Johannesburg, Pretoria and Cape Town.

After two years working at Cape Town's famous Willouby's sushi restaurant as a sushi chef, Eddy went out on his own and opened his own small restaurant 'Hong's' in 2001; and in 2006 Eddy opened his very popular restaurant 'Sake House - sushi bar and restaurant' which he eventually sold in 2015.

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"My love of cooking runs in my family, it's part of my DNA." 

- EDDY TSENG -