Australian native Adam Cliff dropped out of school at 17 to pursue a career in cooking, later leaving his home country to work at Nahm in Bangkok. For five years, he was the protege of legendary chef David Thompson and focused his energy on Thai cuisine.
On a trip home to Sydney, Cliff stopped by Hong Kong and — though it wasn’t quite love at first sight — there was a spark. “I quickly developed a liking to the city’s balanced Asian and western lifestyle,” he says.
Then 26 years old with 10 years of experience, Cliff met Hong Kong-based restaurateur Yenn Wong, who helped to develop the concept behind Chachawan.
Serving Isaan cuisine — which is from the northeastern region of Thailand — the restaurant opened its doors in 2012 and quickly became a Sheung Wan favorite.
His very first job? He worked at Sanders Restaurant, which serves modern Australian cuisine, for a year and a half.
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