https://www.scmp.com/rss/510462/feed A video-led series that goes inside the kitchens of six Michelin-starred restaurants in Hong Kong and Macau. Follow the culinary journeys of the chefs leading these restaurants, and discover what drives their passion for excellence in the world of fine dining en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com While traveling has become more of a possibility these days, the pandemic-era rules and restrictions involved are still preventing many of us from going on holiday. But chef Olivier Elzer, the culinary director of two-Michelin-starred French restaurant L’Envol at The St. Regis Hong Kong, has just the solution.  “Each dish has a different flavor, different aroma – I use spices from the Middle East, some produce from Japan, with French cooking techniques,” he says. “These days, it’s not so easy to... https://www.scmp.com/food/michelin-chef-olivier-elzers-cure-our-collective-travel-bug-culinary-trip-one-dish-time/article/3152169?utm_source=rss_feed https://www.scmp.com/food/michelin-chef-olivier-elzers-cure-our-collective-travel-bug-culinary-trip-one-dish-time/article/3152169?utm_source=rss_feed Mon, 18 Oct 2021 00:00:11 +0000 As a child, Sicilian chef Angelo Aglianó used to look out at the Mediterranean Sea every morning as his fisherman father set off to work. Today, as the director of one-Michelin-starred Italian restaurant Tosca di Angelo at The Ritz-Carlton, Hong Kong, he can still be found gazing out over the water from the 102nd floor at the hotel where the restaurant sits.  “The ocean is everything to me,” Aglianó says. “It gives me a sense of freedom; it is my source of inspiration.” When Aglianó turned eight... https://www.scmp.com/food/son-sicilian-fisherman-michelin-chef-brings-memories-mediterranean-his-hong-kong-restaurant/article/3149407?utm_source=rss_feed https://www.scmp.com/food/son-sicilian-fisherman-michelin-chef-brings-memories-mediterranean-his-hong-kong-restaurant/article/3149407?utm_source=rss_feed Wed, 22 Sep 2021 23:00:12 +0000 Having forty years of cooking experience means that executive chef Jackie Ho Hong-sing of Cantonese restaurant Lai Heen at The Ritz-Carlton, Macau, started working on his craft when he was only 12 years old. His first job at that age was as a kitchen apprentice at a Chinese restaurant. Some industry veterans with that much experience might tend to get stuck in their ways, but that’s certainly not the case for Ho. The chef still maintains a playful element to his mastery, always daring to shake... https://www.scmp.com/food/port-wine-thai-spices-global-citizens-travels-shape-his-ever-evolving-michelin-menu/article/3147821?utm_source=rss_feed https://www.scmp.com/food/port-wine-thai-spices-global-citizens-travels-shape-his-ever-evolving-michelin-menu/article/3147821?utm_source=rss_feed Wed, 08 Sep 2021 23:00:15 +0000 Chef Hung Chi-kwong says many of Cantonese cuisine’s traditional flavors are slowly waning. Hung has observed this personally over his 32-year culinary career, which he started by working as a kitchen assistant at a Cantonese restaurant in Causeway Bay at age 15.  “Produce and ingredients have changed over time, so of course some of those flavors are now lost,” says Hung, who today helms one-Michelin-starred Rùn at The St. Regis Hong Kong. “They are difficult to replicate.” But Hung is... https://www.scmp.com/food/michelin-chef-mission-revive-forgotten-canto-cuisine/article/3146291?utm_source=rss_feed https://www.scmp.com/food/michelin-chef-mission-revive-forgotten-canto-cuisine/article/3146291?utm_source=rss_feed Wed, 25 Aug 2021 23:01:03 +0000 Growing up, executive chef Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong used to lend a hand at his parents’ dai pai dong, or street food stall, selling milk tea, sandwiches and other traditional Hong Kong breakfast delights.  Tang vividly remembers how his father took great care to look sharp, dressing in a long-sleeved shirt and trousers even on hot days, and how extremely particular he was with the produce delivered to the stall daily.  “If the materials were not... https://www.scmp.com/food/dai-pai-dong-michelin-kitchen-chef-jayson-tang-one-enduring-lesson-his-culinary-journey/article/3144638?utm_source=rss_feed https://www.scmp.com/food/dai-pai-dong-michelin-kitchen-chef-jayson-tang-one-enduring-lesson-his-culinary-journey/article/3144638?utm_source=rss_feed Wed, 11 Aug 2021 23:00:18 +0000 Many years ago, well before Paul Lau became known as the famously strict chef helming Michelin-starred restaurant Tin Lung Heen at The Ritz-Carlton, Hong Kong, he was a kitchen apprentice keenly watching culinary masters at work. “No one taught me how to cook. I learned it from my own observations,” says Lau, who moved to Hong Kong from Guangzhou with his family at age 14.  “At night, after all the chefs left the kitchen, I would practice cooking secretly. I would turn on the stove and fry the... https://www.scmp.com/food/how-discipline-became-michelin-starred-chefs-recipe-success/article/3142973?utm_source=rss_feed https://www.scmp.com/food/how-discipline-became-michelin-starred-chefs-recipe-success/article/3142973?utm_source=rss_feed Fri, 30 Jul 2021 06:06:01 +0000