13 Articles found for “Chan Seng Kei”

The innovative culinary mind behind one of London's most acclaimed restaurants shares his favourite haunts.

The first personality featured in this new series is groundbreaking Hong Kong food writer Chan Mong Yan.

The chef of the three-Michelin-starred Lung King Heen in Hong Kong presents a Cantonese classic for The MICHELIN Guide Hong Kong Macau 2019 Gala Dinner.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than HK$400.

The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced at this Singaporean establishment.

Cantonese fine dining spot Lei Garden has been a breeding ground for some of the world’s most celebrated Chinese chefs, earning itself nicknames such as the “celebrity’s canteen” and the “Shao Lin Temple” of Chinese cuisine.

We get the world's most celebrated chefs to recall what it was like when their restaurants received their very first Michelin stars

Like wine and cheese, the pairing of mooncakes with tea have been a classic combination since time immemorial. We ask Kezia Chan, the tea master of MICHELIN-starred Chinese resaurant Rùn to share her best mooncake and tea pairing tips to make your Mid-Autumn Festival celebrations all the more delicious.

Chef Chan Yan-tak from three-Michelin-starred restaurant Lung King Heen demonstrates how to prepare this umami-rich snack.

Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. We consulted one of Shanghai New Sam Yung’s owners Chan Tiu-Ming for tips to pick the premium product.

Chef Chan Yan-Tak from three Michelin-starred restaurant Lung King Heen demonstrates how to prepare this umami-rich snack.

Lei Garden's chairman Chan Shu Kit walks us through the restaurant's glorious past and reveals his future plans.

Looking back at the evolution of Cantonese cuisine in the last ten years, we talk to Lung King Heen's executive chef Chan Yan-tak for his opinion.