[In partnership with: @StanChartHK]
Vicky Lau is the chef and owner of Tate Dining Room, a Hong Kong restaurant that has earned two Michelin stars for its finesse in combining Chinese and French cooking. When asked the question of how she would spend HK$8 million (about US$1 million), Lau explains why she would invest in a more sustainable future for her industry as well as the planet. Her answer is rooted in the forward-thinking approach that she has learned to apply to her business and her personal wealth.
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