[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/jmsc6110a.com\/2025b\/wp-content\/uploads\/2025\/03\/DALL\u00b7E-2025-03-04-16.29.27-A-Mediterranean-style-seaside-restaurant-in-Shek-O-Hong-Kong-with-whitewashed-walls-and-terracotta-roof-tiles.-The-restaurant-is-set-by-the-beach-wi.webp” parallax=”on” da_disable_devices=”off|off|off” collapsed=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_fullwidth_header title=”Journey to Shek O” subhead=”Weekly Assignment 6 – Wei Zishu” text_orientation=”center” header_fullscreen=”on” header_scroll_down=”on” scroll_down_icon=”%%4%%” scroll_down_icon_size=”60px” _builder_version=”4.27.4″ _module_preset=”default” title_font=”IM Fell Great Primer SC||||||||” title_font_size=”80px” background_color=”RGBA(255,255,255,0)” background_image=”https:\/\/jmsc6110a.com\/2025b\/wp-content\/uploads\/2025\/03\/DALL\u00b7E-2025-03-04-16.29.27-A-Mediterranean-style-seaside-restaurant-in-Shek-O-Hong-Kong-with-whitewashed-walls-and-terracotta-roof-tiles.-The-restaurant-is-set-by-the-beach-wi.webp” parallax=”on” global_colors_info=”{}”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_video src=”https:\/\/youtu.be\/ptXlBdyQSXM” image_src=”\/\/i.ytimg.com\/vi\/ptXlBdyQSXM\/hqdefault.jpg” play_icon_color=”#e09900″ font_icon=”I||divi||400″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Starting his journey in Shek O, a peaceful escape from the city\u2019s hustle, Jean Paul opened his restaurant, blending fresh local ingredients with traditional Mediterranean recipes. For 25 years, Jean Paul Gauci has brought the flavors of his homeland to this quiet corner of Shek O. A chef, a storyteller, and now, a fixture of Hong Kong\u2019s vibrant food scene. For Jean Paul, magic begins at the source. Dawn trips to Lamma Island\u2019s markets, where fishermen haul in the day\u2019s catch. Hand-selected, just like his mother taught him\u2014only the best will do. Step inside, and the rhythm takes over\u2014the clatter of plates, the laughter of regulars, the crackle of fresh bread torn straight from the oven. This is where strangers become friends, and meals turn into memories. The sign still glows. The waves still roll in. And somewhere in the kitchen, Jean Paul is already planning tomorrow\u2019s menu\u2014because the story? It\u2019s far from over.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" The scent of garlic and rosemary curled through the salty Shek O air as Jean Paul Gauci flipped a sizzling slab of halloumi on the grill. Behind him, the restaurant\u2019s terra-cotta walls\u2014weathered by 25 monsoons\u2014hummed with the chatter of diners clinking ouzo glasses over shared mezze platters. To the regulars, this was more than a meal; it was where the Mediterranean\u2019s sun-drenched soul collided with Hong Kong\u2019s restless energy, all orchestrated by a Maltese chef who\u2019d traded his homeland\u2019s blue grottos for the South China Sea\u2019s emerald waves.<\/p>\n On the anniversary night, fireworks burst over Deep Water Bay as Jean Paul wiped his hands on a flour-dusted apron, surveying the crowd. Generations of customers\u2014now friends\u2014filled the courtyard: old fishermen who\u2019d taught him Cantonese market slang, expat families raising kids on his moussaka, even a Michelin scout who\u2019d once whispered \u201cWhy no star?\u201d as he grinned over a forkful of slow-cooked octopus. The neon sign flickered \u201cCococabana\u201d behind him, its glow mirroring the embers in the wood-fired oven\u2014both still burning bright.<\/p>\n","protected":false},"author":33,"featured_media":7214,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[82,81,237,83,8],"tags":[239,19,92],"class_list":["post-7210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hku-mj","category-homework","category-hw6","category-multimedia","category-student","tag-hw6","tag-jmsc-student","tag-weekly-assignment"],"yoast_head":"\n