Born in Cambodia, chef Ming comes of Chinese stock but, as his mother was an expert in Cantonese cuisine, he was brought up in this tradition. Indeed, it was his mother who transmitted to him his love of cooking.

With the greatest of ease, Ming has changed from chopsticks to French sticks! Moving from Hippo, to Georges V, Brasserie Flo, Petit Bofinger Clichy, Flo Printemps and now at the Boeuf sur le Toit, Ming has a penchant for sweet and sour dishes and spicy fare.

These flavours abound in the Boeuf's dishes of the day: sea bream in sesame sauce, duck breast in honey and ginger, fruit in tea syrup... not to be missed !!!