Chef Chui
Chui is an experienced chef at Mak’s noodles, a world-class noodle and dumpling house in Central. As one of the leading chefs in town, Chiu has worked in several countries around the world in the past 30 years.
HK Magazine: Why do you serve such small portions? One bowl is barely enough for a child.
Chui: I have been asked this millions times by my customers. I also wondered why they are served in such a small bowl, I asked the boss about this and was surprised by his answer; the idea comes from the name of the restaurant. In Chinese, “Mak Hun” means small and tiny in size. And most importantly, we are famous for the quality of our food rather than the quantity. I think it’s better to stick with this tradition. People tend to cherish their food more if they get less. This is the philosophy of Mak’s noodles. Besides, everyone finishes their bowl.
HK: How many dumplings can you make in a minute?
C: Maximum 30 pieces. Is that fast? I think it is. [Having been making dumplings throughout the entire conversation, he suddenly stops.]
HK: Be honest, do you like eating wonton noodles?
C: Great question. The only thing I can say is that I used to go to western restaurants in my spare time. You can interpret that any way you like.
HK: Do you ever feel bored?
C: Luckily, no. I love my job and enjoy every single minute that I work with my colleagues. We are like family members. The boss is like a father, a bit strict but he is trying his best for the restaurant and his staff. Although most of us are over 50 years old, we still act like children sometimes!
HK: Any bad times? Ever worry about getting fired?
C: No. I am quite confident about what I am doing these days. I enjoy it and still feel extremely passionate about it. Besides, we have a great boss! I think the chefs are what create capital for the restaurant.
HK: What are the differences between working abroad and in Hong Kong?
C: I don’t really like working in Hong Kong. I would rather work in other countries, mainly due to Hong Kong’s food culture and consumers’ habits. Hong Kong people, especially youngsters, are addicted to junk food. They don’t put much effort into keeping fit and healthy; they care more about the quantity of the food they get. Most fast food is not up to standard in terms of the use of ingredients and cooking methods - they are much too money-oriented. Also, they aren’t willing to appreciate or stay loyal to Chinese eating traditions. I sometimes think traditional food such as wonton soup or congee is going to fade out and disappear in 10 years time. There’s a large difference in western countries. Westerners put more effort into the quality of their ingredients and try to balance out their diets more carefully.