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Welcoming Chef Chan Hon Cheong As The New Chef De Cusine of One Harbour Road By Grand Hyatt Hong Kong

Chef Chan Hon Cheong is joining the One Harbour Road squad. This Grand Hyatt Hong Kong signature restaurant will feature Chef Cheong’s distinctive Chinese cuisine in a pretty plating and presentation

Welcoming Chef Chan Hon Cheong As The New Chef De Cusine of One Harbour Road By Grand Hyatt Hong Kong

Chef Chan Hon Cheong is joining the One Harbour Road squad. This Grand Hyatt Hong Kong signature restaurant will feature Chef Cheong’s distinctive Chinese cuisine in a pretty plating and presentation

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An insightful talent has come to Grand Hyatt Hong Kong, Chef Cheong is now in charge as the new Chef De Cuisine at One Harbour Road. Let’s have a look and have a taste of what’s on the table from him.

Starting off as an apprentice, Chef Cheong has gained significant Chinese culinary experience while working in the food and beverage industry since 1991. He has worked at various award-winning Chinese restaurants in luxury international hotel chains, including Michelin-starred Chinese restaurant. He has also won several culinary awards, including the gold medal with distinction at the Best of the Best Culinary Awards. His long-term passion for Chinese cuisine is his motivation and he is always eager to attend quality culinary competitions with his teams.

His new Dishes will include a number of creative process and beautiful plating such as: Braised sea cucumber with shrimp mousse, deep-fried pigeon egg and gold leaf. The renowned Kanto sea cucumber is made with freshly made shrimp mousse, garnishing it with deep-fried pigeon egg and salt and pepper, with each ingredient having a distinctive texture, ensuring a new dining experience for guests. Chef Cheong chose the highly nutritious pigeon egg, not only because its translucency make it looks like “pearls” but also it is healthier with lower cholesterol level than quail eggs.

Photo Courtesy of Grand Hyatt Hong Kong

Another remarkable dish is steamed sustainable giant garoupa fillet with bamboo piths, beancurd sheet and fermented rice wine sauce. To maintain the hotel’s commitment to quality and sustainability, the giant garoupa fillet used in this dish.  Giant garoupa has a thick, spongy and gelatinous skin, which is rich in collagen. Hence, Chef Cheong adds fermented rice wine sauce to counter any unwanted fishy odours and to reduce the stickiness coming from the collagen. The fish is wrapped in bamboo piths to give it a succulent and springy texture, while the bean curd sheet together with cordycep flowers, are placed at the bottom of the dish to absorb all the flavours.

You may also interested in wok-fried lobster, crab meat, sea urchin and egg white. This presents the rich taste of wok-fried lobster, crabmeat, sea urchin and egg white in this classic dish with a modern twist. Chef Cheong has sourced fresh local sustainable green lobster, red crab and sea urchin, with the combination of stir-fried egg whites and crabmeat bringing out the smooth and delicate texture of this dish, which is topped with wok-fried lobster and fresh sea urchin.

Grand Hyatt Hong Kong
1 Harbour Road, Hong Kong
Phone : +852 2584 7722

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Equity Tower 37th Floor No 37D & 37H
Sudirman Central Business District (SCBD) Lot 9
Jl. Jend. Sudirman Kav. 52-53
Jakarta 12190, Indonesia

Phone : (+62) 21-2939-8988
Fax : (+62) 21-2927-7888
Email : pr@luxuvere.com