https://www.scmp.com/rss/327124/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com [Sponsored Article] The doyen of one of China’s most aristocratic cuisines has made it his mission to spread imperial Tan fare to gourmands. As the Executive Chef of All Chinese Culinary Operations at Wynn Macau, Master Liu Guo Zhu is doing just that from the hotel’s award-winning Golden Flower restaurant. Over five decades of gastronomic excellence The energetic 72-year-old could not have had a better training ground than the hallowed Beijing Hotel where he started as an apprentice at 16. “As... https://www.scmp.com/presented/lifestyle/topics/macaus-award-wynning-chefs/article/2146370/master-liu-guo-zhu-takes?utm_source=rss_feed https://www.scmp.com/presented/lifestyle/topics/macaus-award-wynning-chefs/article/2146370/master-liu-guo-zhu-takes?utm_source=rss_feed Fri, 01 Jun 2018 01:51:02 +0000 [Sponsored Article]  One hailed from Osaka and the other from Hokkaido, but together the formidable pair has earned plenty Michelin and Forbes stars for Mizumi to be placed high on the must visit list of gourmands. Mastering the Japanese culinary arts Inspired by the television cooking show Iron Chef, Norihisa Maeda left Osaka at age 15 to go to Tokyo to learn his trade. Like most chefs, what he learnt at his first job has had the most significant impact on him. “I discovered the culinary arts... https://www.scmp.com/presented/lifestyle/topics/macaus-award-wynning-chefs/article/2146376/dynamic-duo-norihisa-maeda-and?utm_source=rss_feed https://www.scmp.com/presented/lifestyle/topics/macaus-award-wynning-chefs/article/2146376/dynamic-duo-norihisa-maeda-and?utm_source=rss_feed Fri, 01 Jun 2018 01:47:24 +0000 [Sponsored Article] Talent, sheer hard work and commitment have taken Executive Chef Min Kim from Seoul, Tokyo and Sydney to Macau where he’s leading the award-winning  Japanese fine dining restaurant Mizumi to new culinary heights. A solid foundation Kim has his father to thank for shaping him to be the chef he is today. “My father had the biggest influence on my career,” says Kim. “He runs a traditional Japanese restaurant in Seoul, and when I turned up at his restaurant without seeking his... https://www.scmp.com/presented/lifestyle/topics/macaus-award-wynning-chefs/article/2146382/hard-work-pays-executive-chef?utm_source=rss_feed https://www.scmp.com/presented/lifestyle/topics/macaus-award-wynning-chefs/article/2146382/hard-work-pays-executive-chef?utm_source=rss_feed Fri, 01 Jun 2018 01:42:38 +0000