Hong Kong, China
Chan Yan Tak
What sets it apart? This restaurant in the Four Seasons Hotel was the first Chinese restaurant to be awarded three Michelin stars. Its runaway success was a result of its fresh look at local cuisine, combined with the jaw-slackening views of 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, before being bestowed with the honour of becoming the first Chinese three-star chef.
Family life: Chan originally left The Regent to care for his youngest child after the passing of his wife but was lured back to the kitchen years later as executive sous chef at the Four Seasons Hotel.
Must-eat dishes: Unmissable courses include barbecued suckling pig, lamb shin with spicy fermented beans, 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.