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Cantonese Restaurant
A Cantonese restaurant is a type of Chinese restaurant that originated in Southern China. This style of restaurant has rapidly become common in Hong Kong. History Some of the earliest restaurants in Colonial Hong Kong were influenced by Cantonese people.Wiltshire, Trea. irst published 1987(republished & reduced 2003). Old Hong Kong - Volume One. Central, Hong Kong: Text Form Asia books Ltd. ISBN Volume One 962-7283-59-2 Throughout the history of Hong Kong cuisine, a great deal of Southern China's diet became synonymous with Cantonese-style food. Following the emigration of Cantonese people from Hong Kong to Southeast Asia and the Western world, these authentic Cantonese restaurants began appearing in many Chinatowns overseas. From 1980 to 1986, an estimated 21,000 people permanently left Hong Kong each year, and from 1987 the numbers rose sharply to 48,000 people a year and continued to increase dramatically following the Tiananmen Square protests of 1989. Many Chinese rest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sai Kung Town
Sai Kung Town () or simply Sai Kung () is a town on the Sai Kung Peninsula, facing Sai Kung Hoi (Inner Port Shelter), part of Sai Kung District in the New Territories, Hong Kong. Sai Kung is the central hub of nearby surrounding villages, and hence the name may also refer to the areas in its immediate surroundings. Name Sai Kung Town, or just Sai Kung, was established as a market town for the surrounding villages as , around 100 years ago. Nowadays, in legal documents, the town is more often referred to as . Despite in modern transliteration, usually meaning city, in Classical Chinese, and both mean market. The word was also used by the colonial British government to transliterate the word Town, as in, for example, Tai Po Town. The name Sai Kung () first appeared in Western publications dating back to the early 1900s, but the settlement was at that time only described as "the village of Sai Kung". Sai Kung also probably first appeared on the map of the Xin'an County, made by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forum Restaurant
Forum Restaurant () is a Cantonese restaurant officially established in 1977 at Sino Plaza, Causeway Bay, Hong Kong. Run by Hong Kong's international chef and ambassador of Chinese cuisine, Yeung Koon-yat (), it is known for its expensive abalone dishes. Yeung first opened the Forum in 1974 with some business partners, though it was not registered as a business until 1977. The restaurant struggled financially early on, and Yeung's business partners left the restaurant one-by-one until he became the sole owner of the business. Determined to make the restaurant succeed, he decided to become an expert in preparing abalone in order to make the business stand out from its competition. Yeung's abalone received positive reviews from businessmen and government officials that could afford dining at the Forum, allowing him to eventually get the opportunity to serve abalone to Deng Xiaoping in 1984. By 2020, the restaurant earned its third Michelin star. History With , chef Yeung Koon-yat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kowloon
Kowloon () is an urban area in Hong Kong comprising the Kowloon Peninsula and New Kowloon. With a population of 2,019,533 and a population density of in 2006, it is the most populous area in Hong Kong, compared with Hong Kong Island and the rest of the New Territories. The peninsula's area is about . Location Kowloon is located directly north of Hong Kong Island across Victoria Harbour. It is bordered by the Lei Yue Mun strait to the east, Mei Foo Sun Chuen, Butterfly Valley and Stonecutter's Island to the west, a mountain range, including Tate's Cairn and Lion Rock to the north, and Victoria Harbour to the south. Also, there are many islands scattered around Kowloon, like CAF island. Administration Kowloon comprises the following districts: *Kowloon City * Kwun Tong *Sham Shui Po *Wong Tai Sin * Yau Tsim Mong Name The name 'Kowloon' () alludes to eight mountains and a Chinese emperor: Kowloon Peak, Tung Shan, Tate's Cairn, Temple Hill, Unicorn Ridge, Lion Rock, Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wanchai
Wan Chai is situated at the western part of the Wan Chai District on the northern shore of Hong Kong Island, in Hong Kong. Its other boundaries are Canal Road to the east, Arsenal Street to the west and Bowen Road to the south. The area north of Gloucester Road is often referred to as Wan Chai North. Wan Chai is one of the busiest commercial areas in Hong Kong with offices of many small and medium-sized companies. Wan Chai North features office towers, parks, hotels and an international conference and exhibition centre. As one of the first areas developed in Hong Kong, the locale is densely populated yet with noticeable residential zones facing urban decay. Arousing considerable public concern, the government has undertaken several urban renewal projects in recent years. There are various landmarks and skyscrapers within the area, most notably the Hong Kong Convention and Exhibition Centre (HKCEC), Central Plaza and Hopewell Centre. Names Wan Chai originally began as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fook Lam Moon
Fook Lam Moon () is a Chinese restaurant chain with its main and original branch at 35-45 Johnston Road, Wanchai, Hong Kong. Fook Lam Moon means "fortune and blessings come to your home." The restaurant is often dubbed ''the Cafeteria for the Wealthy'' () by the media. History Born in 1908, founder Chui Fook Chuen became an apprentice at the age of 14 and quickly ascended as a house chef for an ex-bureaucrat of Qing Dynasty residing in Hong Kong. Following this position, he became the head chef for the prominent Ho Tung family. To fulfill his vision of becoming the true master chef for a wider clientele, Chui set up his own catering service "Fook Kee" in 1948. By offering dishes epitomizing the traditions of Cantonese cooking yet with a personal twist, Chui had since set the guiding principles and cemented the fundamentals which Fook Lam Moon uphold throughout the years. Fook Kee was an instant success, catering to the elites of Hong Kong and it was renamed as Fook Lam Moon in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chan Yan-tak
Chan Yan-tak () is a Hong Kong/Chinese people, Chinese chef, who is best known for being the first Chinese chef to earn three Michelin stars. He began to work in restaurants in his early teens, and went on to earn his stars at the Lung King Heen restaurant in the Four Seasons Hotels and Resorts, Four Seasons hotel in Hong Kong, after they coaxed him out of retirement and back into the kitchen. Biography Born in Kowloon, Hong Kong, Chan Yan-tak started working in the kitchen out of necessity: after his father died when he was a child, he began working in kitchens at the age of either 13 or 14 at the Dai Sam Yuen restaurant. He didn't have any particular desire to become a chef, but instead took on the job because his family needed the money. He was so young at the time that he wasn't allowed to use a knife, and was limited to tasks such as plucking chickens and washing vegetables. He became a cook, and worked at a number of restaurants during the 1970s in Hong Kong, including Fook L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef De Cuisine
A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that owns and/or manages restaurants and their staffs (e.g. head chefs). Function The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Four Seasons Hotel Hong Kong
Four Seasons Hotel Hong Kong () is a five-star hotel located in the International Finance Centre (Hong Kong), International Finance Centre complex in Central, Hong Kong, Central, Hong Kong near Hong Kong station. It was completed and opened in September 2005. It is a 45-storey building with 399 rooms, of which 54 are suites, and also contains 519 residential units, as part of the Four Seasons Place (). It is operated by Canada, Canadian-based hotel chain, Four Seasons Hotels and Resorts. During 2017, the New York Times reported that Chinese-Canadian Xiao Jianhua was abducted from this hotel and taken to mainland China. Guest rooms and suites The hotel has 399 guest rooms and suites. There are two styles of guest room - Western contemporary, with silk-paneled walls and marble-floored entry foyers, and rooms with a traditional Chinese influence, featuring sculpted furnishings and gold leaf. The hotel does not have floors numbered 13, 14, 24, 34 or 44. Dining facilities Fine dini ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lung King Heen
Lung King Heen () is a fine dining Cantonese restaurant in the Four Seasons Hotel Hong Kong. Its kitchen is run by chef de cuisine Chan Yan-tak, who came out of early retirement in 2002 for the Hotel. The restaurant has earned many commendations since its opening. The Michelin Guide awarded it three Michelin stars in 2009. History Chef Chan Yan-tak had spent part of his culinary career as a sous-chef — and after one year, executive chef — at Lai Ching Heen in the Regent Hong Kong (now the InterContinental Hong Kong) since 1984. However, after the death of his wife, he retired in 2000 to help take care of his children. However, Chan was persuaded by his colleague from the Regent, general manager Alan Tsui, to come out of retirement in 2002 to help the Four Seasons establish a Cantonese restaurant. Reception Lung King Heen is critically acclaimed. It is the only Cantonese restaurant in Hong Kong that has been awarded the maximum List of Michelin starred restaurants, 3 Miche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hakka Cuisine
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, India and Thailand serving Hakka cuisine. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage. The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturized' contributions to the Hakka palate – have a central place in their repertoire. Preserved vegetables () are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables. In fact, the raw materials for Hakka food are no di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
