"Of course everything we make is imitation, but even when we use modern methods we hope the effect is convincing," says Peter Sung. Just as one chef he particularly admires always adds some diced fresh tomato when making prawns in tomato sauce, Sung feels that "what is most important is to use the right details and materials to create the 'feel' that you want."
「我們做的當然都是仿的，但是古式新作，還是希望仿的很真」，宋文堯表示，就像他很欣賞的一位大廚，在做茄汁明蝦的時候，總要在醬汁裡放進一點新鮮的蕃茄碎丁，道理相通，「重點就是用什麼細節、什麼材料，把『質』給表現出來。」