A real star of the stoves - mandarin dish chinese restaurant

Chinese restaurants have appeared on Michelin
The list of stars covering European cities, but there has never been a Chinese chef who has won the highest honor of three stars.
In addition, the Chinese chef started his business in Hong Kong instead of Paris. Chan Yan-
Without formal training, Tak has learned and honed his skills in his 40 s
Had a strange time in the hot kitchen.
After the rest, become a complete-
After the return of the father of the times, he played a central role in building the Dragon King Hyne kitchen, which opened three years ago at Four Seasons Hotel in Hong Kong. The ground-
Michelin Hong Kong Macau 2009--
Michelin second Asian guide released in last December, released in 2007-
Awarded three stars to Dragon King Hain, Jackie Chan continues as executive chef and awarded Robertson Galera at Grand Lisboa resort in nearby Macau. GOLD-
Chen Yan-plated restaurant
Tak may be the star of the 2009 Michelin Guide in Macau, Hong Kong, but there are dozens of other top-notch dining experiences in little red book.
The bilingual guide covers 251 institutions and 33 cuisines, in addition to its two or three
Eight restaurants have two stars and 18 others have one.
There are 26 food lists with bib, which admit that the price is reasonable and the price is high
Premium food, 3 course, $ HK300 ($55)or less.
A new category also identifies "a simple shop that serves local food ".
Here are two of Hong Kong-
Michelin judge: Amber, The Landmark Mandarin Oriental, says Richard Ekkebus, executive chef, the star dining highlight.
LONDON-Bo Chuang
Born Alvin Liang, the demon chef of molecular X
Treme Chinese food.
Four Seasons: Chef Vincent Tieli.
L'Atelier de Joel Robuchon, Hong Kong landmark: Groult Philippe, executive chef.
Shanggong, Shangri-La, Kowloon-
Hotel Los Angeles: Chef Ip Chi-cheung.
Summer Palace-Shangri-La Island-
Los Angeles hotel: Chef Lee.
Hong Kong Lanting tangge: Executive chef, Chinese food, Xiao Xin-chi.
Tim's Kitchen: Chef Lai yutim.
Judith Elen Michelin Guide Hong Kong Macau 2009 available in Australia from Booktopia ($30. 50). More: www. booktopia. com. au.
I asked Jackie Chan about his role in Michelin ice.
First of all, I would like to know about his cooking style.
I heard that his Cantonese food was made from Western ingredients such as foie gras and golden leaves.
"I was born and raised in Hong Kong, so Cantonese food is really important to me," Chan told me . ".
"We don't use heavy spices and sauces like many other Chinese local cuisines, so the importance of fresh, quality products cannot be overestimated;
There is no thick sauce behind to hide.
Cantonese cuisine tastes delicate;
Freshness and texture are very important. "The award-
The winning chef said he insisted on the traditional method and rarely used machines or Labor. saving devices.
"We have the most basic things like Steamboat and woks, all the most important things.
The difference in my food is mainly the ingredients I use in some dishes ---
Foie gras, black truffle, champagne--
Perhaps more modern in the speech.
"I asked him what inspired him and he said he found inspiration from all sorts of things ".
But if I knew about Hong Kong people--
They are very international when it comes to food-
With ingredients like black truffles, I 've found a way to make them suitable for traditional Cantonese cuisine.
Usually I think it's a good place.
We will try innovative dishes before finding the perfect combination.
For Hong Kong people, eating is actually the most important thing in life, so they like to take risks and try new things, Chan said.
"Hong Kong is a very international city, so we are also lucky to have a lot of different world food to taste at our doorstep," he said . ".
In a slightly leading question-
As some commentators believe the award shows a bias against the West and even France,-
I asked the chef's regulars.
Our restaurant mainly serves local customers.
"If you come and look around during lunch or dinner time, you will find that the vast majority are Hong Kong people," he replied . ".
"However, our restaurant team is very good at explaining the menu to people who are not familiar with Cantonese cuisine and helping them order the food they will like.
"Which dish is he most proud?
"I have a few signature dishes here, which are still very popular, such as crispy scallops with fresh pears;
Dragon King Haine roast chicken is a very simple traditional Cantonese dish, but it is very delicious;
He said: "There is also steamed foie gras with abalone sauce . "
When did his work become art?
"I don't know if I would call it art myself, I just did what I thought our guests would like to eat.
"I did start working in the kitchen when I was very young, mainly out of necessity, but I think it might be when I became deputy head chef of Lai qinggen, (Hong Kong)
Regent Hotel in city center
After the 80 s, I realized it was a career that I really wanted to do.
As a sous chef, I have the opportunity to try more innovative combinations.
When I asked him if the food was still changing, he replied, "I think it might be.
When I get inspiration from something, I like to try to make something new while sticking to the Cantonese roots.
I don't want to create a fusion.
Michelin says it has been watching Jackie Chan's progress for 10 years.
Terry Dulak of the British independent used the highest level of words when commenting on the restaurant in 2002.
I asked the chef what they thought about the coverage of the award in Western media.
"I was really surprised to have so much attention," he said . ".
"If it helps to generate more interest in Cantonese food around the world, then it's a good thing for everyone. "www. fourseasons.