Kong restaurants are keeping up,” says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. “Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes.”

 

   

 

    Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes

（菜谱） of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.

 

   

 

    Tamlyn is in the second camp.“We select our food very particularly. We use US beef, New Zealand lamb and for our custards （牛奶蛋糊） we use Bird’s Custard Powder,” Tamlyn says.“Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that.”

 

   

 

    Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes.“There are a lot of existing perceptions abou