Celebrated Chef Sze Fai Joins Hullett House and Brings His Traditional Cooking Style to Loong Toh Yuen At Hullett House (Chine)
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Celebrated Chef Sze Fai Joins Hullett House and Brings His Traditional Cooking Style to Loong Toh Yuen At Hullett House (Chine)
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Catégorie : Asie Pacifique - Chine - Gastronomie -
Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 29-09-2010
Hullett House, the design-led and heritage hotel located in Tsim Sha Tsui, is proud to introduce its newly appointed Executive Chef, the celebrated Chinese Chef Sze Fai to Loong Toh Yuen, its prized Chinese restaurant, known for its Hong Kong dim sum and specialties of long lost Hong Kong favourites.
Chef Sze Fai, originally born in Fujian Province, grew up living and breathing Hong Kong and started working in the city’s Cantonese restaurants from an early age as a waiter. He soon quickly realized that he belonged in the kitchens mastering Hong Kong Cantonese cuisine, and with now over 30 years of experience, he has worked his way up as an Executive Chef in some of the finest Cantonese restaurants including The Dynasty Club and The China Club, and most recently The Royal Garden as well as the Palace Hotel in Beijing.
Famous for his creativity of combining an unusual mix of ingredients and cooking styles into a delectable culinary experience, Chef Sze Fai describes his cuisine at Loong Toh Yuen as “one of incorporating the traditional Cantonese cooking style with authentic taste which I have honed over the years into an innovative and delicate Cantonese cuisine for guests to enjoy the ‘Old Vs New’ dining experience of Loong Toh Yuen.”
From October, Chef Sze Fai will present a series of new dishes at Loong Toh Yuen, including Stewed Mini Abalone With Quail Egg In Spiced Pu-Erh Tea Leaves – a cold dish, abalone is served with special grill sauce and spiced Pu-Erh tea leaves, giving diners a fresh and surprising taste; Fresh Grouper Fillet Steamed With Sauce and Baked With Garlic – a delicate and stunning-looking dish, the boneless fish is cooked in two styles being steamed in broth on one side, and then the other side baked with garlic; Steamed Lettuce Parcels Stuffed With Assorted Superior Vegetables; and Baked Prawn in Superior Broth.
Chef Sze Fai has also created a selection of 12 dishes to bring out the delicate flavour of the Yangcheng Lake Hairy Crab, a favourite with gourmands of Chinese cuisine at this time of year. Available from 12th October through to the end of November, guests will be introduced to the sampling of his dishes including three dishes focusing on what is considered to be the most delicious part of the crab – the aromatic roe – and are a must try, including Wok fried Prawns with Hairy Crab roe served with Crispy Rice; Deep fried Shrimp dumplings stuffed with Hairy Crab roe; and Wok fried Fish Maw with Hairy Crab roe.
Loong Toh Yuen is Hullett House’s prized Cantonese restaurant serving guests Hong Kong dim sum and an a la carte menu featuring long-lost Hong Kong dishes.
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