Twitchening with Tsang Chiu King – Executive Chef of Ming Court

1)         Congratulations in being awarded with 2 Michelin Stars with Ming Court, this is a fantastic achievement for you & the restaurant, how do you feel about such accomplishment?

Thank you. The achievement of two Michelin stars is actually a bonus to me. Regardless of whether the Michelin star is awarded, we will continue to try our best to keep our standard and seek improvement.

2)         Tell us in 1 short sentence to why Ming Court deserves such credit?

Consistently high-quality food prepared with the freshest ingredients

3)         Share with us more on the idea of Christmas Dim Sum & who came up with such festive idea? Your recommended Christmas Dim Sum dish?

It was my idea. Among all the Christmas dim sum, I particularly enjoy pan-fried turkey pancake. I wanted to blend eastern and western elements together in this dim sum item. Western ingredients such as pancake and turkey meat are complemented with Chinese ling chi mushrooms in the dish, and finally prepared by using eastern cooking methods. The combination works well and tastes great, which is most important. Taste is always a priority when we create a new dish.

4)         I am extremely fascinated about your award winning dessert (翅晶凝shark fin crystal extravagance), tell us how you thought of using Shark Fin as part of a dessert as that is an unusual approach.

The idea originated from our F&B management. I was a bit hesitant when I was asked to create a shark fin dessert. I had expected it to be something like double-boiled shark fin soup which has to be sold at around $300. However, I wanted to create something more unique so I began to think outside the box. I thought of designing a chilled jelly using shark fin and came up with this shark fin crystal extravagance eventually. The upper layer consists of shark fin, egg white and gelatin while the base is mango pudding. It is currently sold at $68 for 4 pieces which is rather affordable. I consider this shark fin dessert a rather unique and innovative dessert, which probably cannot be found anywhere else in Hong Kong as of now!

5)        Tell us the 5 most important elements that are always in your kitchen?

-         Team work

-         Strong leadership to lead the team to maintain high food quality and standard

-         Consistent supply of fresh and high-quality ingredients

-         Good control of cooking time

-         Food has to be kept hot which is crucial in Cantonese cuisine

6)        How has Chinese Cuisine changed in the recent years?

There is a trend of fusion of international cuisine into Chinese cuisine in recent years. This is because there are more imported ingredients. Chinese chefs have also gained awareness and learnt more about western and Southeast-Asian cuisine. This is the reason why Chinese chefs tend to fuse international elements into Chinese cuisine.

7)        Chinese food’s best kept secret?

Fresh ingredients, good control of cooking time, dishes to be served hot and strong leadership in the kitchen to lead the whole culinary team to maintain high food quality and standard

        Where are you from?

Hong Kong, but my family originated from Panyu (番禺) in Guangdong, China.

9)        How many years have you worked in the Chinese Restaurant business?

More than 30 years. Apart from Hong Kong, I have also traveled to various countries to work and further develop my cooking skills including Switzerland, Guangzhou and Shenzhen.

10)     Chinese Dim Sum is often perceived by the Westerners as a piece of art, will the trend & creativity for Dim Sum change for 2010?

Dim sum is actually very traditional and may not be easily accepted if it deviates too much from the norm. Thus, I do not expect much change in the variety and preparation methods of dim sum. However, I will expect there will be more creativity in the presentation of dim sum, which is the recent trend and will be likely to continue in 2010.

11)     Does Ming Court use local produce / imported produce?

We use both types of produce at Ming Court. We import produce from all over the world e.g. French foie gras, US Angus beef and Japanese pumpkin and matsutake.

12)     What is your favourite meal?

I eat all kinds of cuisine. Regardless of whether it is Chinese, western, Japanese or so on, I will love it if it tastes good.

13)     Worst thing that you’ve eaten?

Durian

14)     Favourite dish of all time?

Chinese steamed fish

15)     Favourite dish in Ming Court & your signature dishes?

Since I love fish very much, my favourite dish at Ming Court is stir-fried sliced garoupa with assorted mushrooms and dried shrimp roe (蝦籽鮮菌麒麟斑). It is also full of different flavours with fresh taste from the garoupa and strong flavour of shrimp roe.

Signature dishes at Ming Court include:

-         Award–winning Deep-fried Lobster with Cheese and Simmered Abalone with Vinegar accompanied with Angel Hair (「脆芝士龍蝦伴醋香鮑魚天使麵」(甜品︰金絲香芋榛子伴鴛鴦凍糕)) which won the highest honour – Gold with Distinction Award at the 2005 Best of the Best Culinary Awards organized by the Hong Kong Tourism Board (also recommended by Michelin Guide Hong Kong)

-         Award-winning Stir-fried Sliced Garoupa with Assorted Mushrooms and Dried Shrimp Roe (蝦籽鮮菌麒麟斑) which won Gold Award at the 2003 Best of the Best Culinary Awards organized by the Hong Kong Tourism Board

-         Shark Fin Flight (魚翅肆式薈) (recommended by Michelin Guide Hong Kong)

-         Stir-Fried Shrimps with Egg White (海生蝦炒蛋白)

-         Crispy Fried Chicken (朗豪炸子雞)

-         Award-winning Stir-fried sliced giant garoupa stuffed with shrimp paste (龍皇披金甲) which won Silver Award at the 2009 Best of the Best Culinary Awards organized by the Hong Kong Tourism Board

-         Shark fin crystal extravagance (翅晶凝)

16)     Have you ever used your cooking skills to impress a woman?

No. I was young when I first met my wife and that was when I was only an apprentice chef. Subsequently we got married so I did not have a chance to use my cooking skills to impress a woman.

17)     Your favourite restaurant in Hong Kong?

Ming Court, as food quality and service are always guaranteed.