In his childhood, Chef Kwong Wai Keung could only dream of tasting a luxury like abalone. Starting his career at a young age as an apprentice, he worked hard in the kitchen, carefully observing master chefs to learn how to prepare this iconic Cantonese ingredient. At the 2018 MICHELIN guide Hong Kong Macau 10th year anniversary gala dinner held at the City of Dreams, the chef of three-Michelin-starred T'ang Court presented a luxurious dish of Braised South African Abalone With Shiitake Mushroom.
Why did you choose to make this particular dish for the Gala?
Abalone is one of my favorite ingredients, as well as one of the most expensive ones used in Chinese cooking. It makes an excellent representative for Cantonese cuisine. And I chose abalone because once it has been prepared ahead, it only needs a short cooking time before serving. That ensures consistency for every guest.
Why is abalone one of your favorites?
It has a naturally delicious taste that’s unparalleled and simply irresistible. Even if you were to cook it without a lot of added seasoning, its taste would be amazing. And it’s very adaptable – it can be steamed, stewed, or eaten raw. Every time I cook with it, I experiment, and it surprises me.
Do you remember your first taste of it?
When I was young, I’d often hear what a delicacy it was. People would rave about its juiciness, tenderness, and flavor, but at that time, I’d yet to try it. The first time was when I was a teenager working in a kitchen as an apprentice. I was very excited, and my first impressions were of the fragrance and the freshness of its taste.
What are your memories about how this dish came about?
It came to me in 2013 when I was designing Cantonese specialties for a menu for a global airline. I wanted to pick the right ingredients to show off the variety of Chinese cuisine to international travelers. In the end, I picked abalone as one of the main ingredients because it allows a chef a lot of flexibility in cooking. Paired with interesting sauces, I was sure it would be a hit with passengers.
Abalone is one of my favorite ingredients, as well as one of the most expensive ones used in Chinese cooking. It makes an excellent representative for Cantonese cuisine. And I chose abalone because once it has been prepared ahead, it only needs a short cooking time before serving. That ensures consistency for every guest.
Why is abalone one of your favorites?
It has a naturally delicious taste that’s unparalleled and simply irresistible. Even if you were to cook it without a lot of added seasoning, its taste would be amazing. And it’s very adaptable – it can be steamed, stewed, or eaten raw. Every time I cook with it, I experiment, and it surprises me.
Do you remember your first taste of it?
When I was young, I’d often hear what a delicacy it was. People would rave about its juiciness, tenderness, and flavor, but at that time, I’d yet to try it. The first time was when I was a teenager working in a kitchen as an apprentice. I was very excited, and my first impressions were of the fragrance and the freshness of its taste.
What are your memories about how this dish came about?
It came to me in 2013 when I was designing Cantonese specialties for a menu for a global airline. I wanted to pick the right ingredients to show off the variety of Chinese cuisine to international travelers. In the end, I picked abalone as one of the main ingredients because it allows a chef a lot of flexibility in cooking. Paired with interesting sauces, I was sure it would be a hit with passengers.
