Stephanie's passion for food and cooking roots from childhood memories of dinners at home with her late grandmother and extended family.

After spending nine years as a banker at HSBC, Stephanie decided in 2015 to follow her heart in chasing her culinary dream. She received her Culinary Arts Diploma from world renowned Michelin starred Chef Alain Ducasse then worked in Michelin starred restaurants, Hostellerie de Plaisance in Saint Emilion, France and Amber, Landmark Mandarin Oriental, Hong Kong before starting Roots in 2018.

Roots is a cosy, convivial 22 seat neighbourhood restaurant featuring French-Cantonese cuisine. Through championing the use of local fresh ingredients sourced from Hong Kong wet markets and re-inventing Chinese classical dishes through the lens of French cooking, Roots keeps the spirit of the old school Hong Kong food culture in their modernised signature dishes such as the Shrimp Toast and the Roasted French Spring Chicken with Glutinous Rice, as a few examples.