Mandarin Oriental, Hong Kong has appointed Wing-Keung
Wong as Executive Chinese Chef.
With over 30 years of
experience, Chef Wong leads Michelin-starred Cantonese restaurant,
Man Wah, and the hotel’s Chinese banquet kitchen.
Chef Wong first joined Man Wah as the Sous Chef in 2011 before
taking the helm of Yee Tung Heen at The Excelsior, Hong Kong in
2013. Under his tenure there, Yee Tung Heen was highly praised by
gourmands from around the world and the restaurant gained its first Michelin-star
in the Michelin Guide Hong Kong and Macau 2018 edition.
As one of
the few Chinese chefs who have obtained the “Certificate of Master
Chef Course in Chinese Cuisine” organised by the Chinese Cuisine
Training Institute, Chef Wong has also acquired numerous culinary
accolades including the “Gold with Distinction Award” and “Gold
Award” in the “Best of the Best Culinary Awards” by the Hong Kong
“Cantonese cuisine is about bringing friends
and family together and sharing a sensory experience. If I’m able
to be a part of that moment by delivering joy through my dishes,
I’ve done my job,” said Chef Wong.
Using only the best seasonal
ingredients, his cooking philosophy is to preserve the past but
embrace change. Highlights of his signature dishes include
Deep-fried Sea Urchin Pudding; Wok-fried Lobster, Scrambled Eggs,
Osmanthus; and Braised Chicken and Abalone in Casserole, Sundried
Shrimp, Sundried Chilli.
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