Chan Yan Tak
Dim sum and modern Cantonese
Baked whole abalone puff with diced chicken
Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
+852 3196 8888
What sets it apart? Lung King Heen in the Four Seasons hotel was the first Chinese restaurant to be awarded three Michelin stars – a result of its combination of ground-breakingly good food and spectacular views of the Victoria Harbour.
About the chef: Born in Kowloon, master of Cantonese cuisine Chan Yan Tak started cooking as a necessity but soon grew to love it. He has worked for the Four Seasons Hotel group since 2004, starting as chef de partie at The Regent and working up to executive chef, becoming the first Chinese chef in history to be awarded the coveted three stars. He has spent his whole life in Hong Kong.
Family life: Chan originally left The Regent to care for his youngest child after the passing of his wife, but was later lured back to the kitchen as executive sous chef at the Four Seasons Hotel. He still spends as much time as he can with his two kids, cooking their favourite dishes at home and taking them out for dinners whenever possible.
Must-eat dishes: Unmissable courses include barbecued suckling pig, braised goose webs with Chinese mushrooms in casserole, crispy scallops with fresh pear, shrimp paste and Yunnan ham, wok-fried prawns with organic black garlic and dried chilli, and Lung King Heen roasted chicken. Be sure to book well in advance for the popular dim sum, which is available only at lunch.
Claim to fame: Chef Chan’s brainchild is baked whole abalone puff with diced chicken, a popular dim sum dish that has inspired other restaurants to create their own versions.
Images: Four Seasons Hotel Hong Kong