Hung Chi-Kwong brings almost a quarter of a century of culinary expertise to his role as Chef de Cuisine at Michelin-starred Man Wah in the Mandarin Oriental Hong Kong. Over the years this award-winning chef has worked in almost every position in the kitchen, honing his skills and developing his own unique mastery and contemporary interpretations on the rich gastronomy of Cantonese cuisine; delivering delicate and innovative seasonal dishes. We are delighted to welcome the many talents and passion of Chef Hung Chi-Kwong with his first column for Food and Travel.
For my first column in Food and Travel Arabia I want to share with you a little about my passion for Cantonese cuisine, my inspiration and working at one of Hong Kong’s most wonderful restaurants. Man Wah is situated on the 25th floor of the Mandarin Oriental Hong Kong, and has an intoxicating décor, perfectly complemented by spectacular views across Victoria Harbour and Hong Kong’s stunning skyline, to provide the ideal backdrop to our wonderful re-interpretation of classic Cantonese favourites. My menu takes the traditional dishes, adds a hint of modern flair, a twist on the ingredients and modern cooking methods; I also believe that good food should also be healthy food, and I always incorporate nutritious ingredients into my dishes, providing my own unique approach to Cantonese cuisine. A great example of this is one of our signature dishes ‘steamed elm fungus with shiitake mushroom, vegetables and egg white’; not only are the ingredients all organic but I also use ‘Bamboo Bird’ Nest’ a rare and expensive fungus that not only has a high nutritional value, but contains water soluble protein and six types of amino acids. A healthy and tasty dish.
As a chef I always strive to go beyond just taste, I want to deliver both an aesthetic and visually attractive plate for my guests, I also like to create authentic dishes that are local favourites, alongside seasonal specialties such as; boiled grouper soup, papaya, apple, fig, Chinese almonds, and date; stir fried South African abalone, black garlic with fresh yam; wok fried prawn, red chilli & crispy garlic, stir fried razor clams, preserved black bean & red chilli and deep fried tiger prawn, with salted egg yolk, to name just a few of our memorable dishes at Man Wah.
I also love to prepare my own variations on classic dim sum too, with such treats as golden taro puff, abalone; tiger prawn and bamboo shoot dumpling; and steamed rice in a dim sum basket with crabmeat & crispy conpoy, bringing a tasty yet healthy option for lunch.
For me serving delicious modern Cantonese cuisine that makes my guests happy, is the reason I am so passionate about my cooking.
Hung Chi-Kwong is the Chef de Cuisine at Man Wah in the Mandarin Oriental, Hong Kong mandarinoriental.com