Published on : Monday, June 6, 2016
Mandarin Oriental, Macau is delighted to announce the appointment of Wong Tak Wing as its new Chinese Executive Chef. Bringing nearly 20 years of expertise honed in several fine restaurants to the role, Chef Wong is set to elevate the dining experience to the next level by overseeing the hotel’s Chinese culinary operations and launching his signature menu at Vida Rica Restaurant, which infuses traditional Cantonese recipes with contemporary cooking techniques.
A Hong Kong native, Chef Wong came from humble beginnings as an apprentice cook. Soon he became fascinated by the kitchen’s dynamic atmosphere and discovered his passion for cooking tasty dishes for the satisfaction of diners. Pursuing his dream to shine in the culinary field, he then worked his way up through various posts in some of Hong Kong’s most popular restaurants, including Lei Garden (Michelin two-star during his tenure), Ming Garden, Nanhai No. 1 (Michelin one-star during his tenure) and Star of Canton.
Born into a fishing family, Chef Wong has a profound knowledge of seafood and is well known for his seafood specialities. One of his signature dishes, Steamed Crab Claw with Egg White, Crab Roe and Hua Tiao Wine, brings out the sweetness and succulence of the crab with the smooth, creamy texture of egg white that is steamed to perfection and delicately flavoured with the Chinese wine. Pan-Fried Giant Garoupa Stuffed with Prawn Mousse and Supreme Soy Sauce blends the two premium seafood’s inviting flavours, which are enhanced by Chef Wong’s specially made sauce. Assorted Seafood Rice with Pork and Vegetables in Supreme Broth features a flavourful soup made with a variety of fish and crustaceans, such as lobsters and crabs, as well as soft and crispy rice that offers enticing textures. Chef Wong’s signature dishes also include Smoked and Braised Beef Ribs with Rock Sugar and Lime Zest, and Poached Tomato with Mixed Mushrooms and Supreme Broth, a tasty and healthy creation using organic tomatoes and selected wild mushrooms from Yunnan, cooked in double-boiled chicken and scallop soup.
Insisting on using only top-quality ingredients, Chef Wong also emphasises listening to and understanding diners. “Guest satisfaction is the first priority and the best reward for a chef,” he says. “I am dedicated to providing first-rate Chinese dining experiences to uphold Vida Rica’s reputation as one of Macau’s finest restaurants.”
Source:- Mandarin Oriental
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