Hong Kong food journalist Leung Ka Kuen tries out ASAP pork chop

We have just been tipped that Leung Ka Kuen, a famed food journalist and radio host in Hong Kong, has cooked, tasted and loved our ASAP pork chop.

“I couldn’t believe my eyes when I saw that the box had inside a fresh pork chop and on it an expiry date of February 2023,’ says Leung on his D100 radio show Screaming for Food. “What’s more surprising is that the food label only had three ingredients: pork chop, extra virgin olive oil and salt.”

Leung also wrote about his tasting experience in his column Gourmet Corner on Hong Kong Economic Journal. "I could smell Maillard reaction when I seared the pork chop. I then tried cutting it with a not-so-sharp knife. The pork chop was so tender it was like cutting into butter.”

Leung is a graduate of Hong Kong Baptist University and has worked in the newspaper industry for over 30 years. He has previously written for New Evening Post, Next Magazine, Hong Kong Economic Times, East Week and Headline Daily.

有熱心人士告訴我們香港飲食專欄作家梁家權已品嚐了我們公司出品的ASAP豬扒，他個人亦十分喜歡。

梁在他的D100電台節目《為食麻甩騷》中說：「豬扒是用紙皮盒裝著，盒上面寫了新鮮兩個字，並且說明已經過了慢煮。當我看到食用日期是2023年時，那一刻我真的猶豫了。還有它的食物標籤只有三樣材料：豬扒、橄欖油和鹽。」

梁亦在《信報》專欄《食家講場》中談及豬扒的味道：「高溫引發產生出色香味的美拉德效應，我用不怎麼鋒利的普通餐刀輕易切出了一片，純刀鋒過處雖不是如入無人之境，但完全感應到肉質鬆軟。」

梁家權於浸會大學畢業，從事新聞行業已經超過30年。他曾經在《新晚報》、《壹週刊》、《香港經濟日報》、《東周刊》和《頭條日報》等報社中工作過。