Grand Hyatt Hong Kong is proud to announce the appointment of Chef Chan Hon Cheong, the new Chef de Cuisine of One Harbour Road.
Starting off as an apprentice, Chef Cheong has gained significant Chinese culinary experience while working in the food and beverage industry since 1991. He has worked at various award-winning Chinese restaurants in luxury international hotel chains, including a Michelin-starred Chinese restaurant, and he has won several culinary awards, including the gold medal with distinction at the Best of the Best Culinary Awards.
“My long-term passion for Chinese cuisine has led me to where I am today. I like to participate and also encourage my team to attend quality culinary competitions to push limits and draw inspirations,” he says. “To live up to modern diners’ expectations, I always try to push the boundaries by adding my own touch to original authentic Cantonese dishes.”
Having helmed One Harbour Road for the last couple decades, Chinese Executive Chef Li Shu Tim is glad to have Chef Cheong join the team. “I have been working at Grand Hyatt Hong Kong since it opened in 1989. After 28 fruitful years at One Harbour Road, we have created and nurtured a strong relationship with loyal guests. Even the children of guests gradually become regular visitors now,” said Chef Tim. “I think it is the best time to share my culinary experiences with the next generation and hopefully they can bring our guests refreshing yet authentic elements to One Harbour Road. Finding a talented and suitable chef is not easy, but Chef Cheong is definitely the best person for this position. In the coming years, I will work closely with Chef Cheong while overlooking the Chinese banquet team at Grand Hyatt Hong Kong.”
Chef Cheong has crafted the following new dishes for One Harbour Road:
Braised sea cucumber with shrimp mousse, deep-fried pigeon egg and gold leaf
This signature dish is inspired from “the black dragon spits out pearls”, a traditional dish from the Qing dynasty. We have chosen to use the renowned Kanto sea cucumber with freshly made shrimp mousse, garnishing it with deep-fried pigeon egg and salt and pepper, with each ingredient having a distinctive texture, ensuring a new dining experience for guests.
Chef Cheong chose the highly nutritious pigeon egg, not only because its translucency make it looks like “pearls” but also it is healthier with lower cholesterol level than quail eggs. Because of pigeon eggs’ limited supply and the fragility of their shells, Chef Cheong and his teams’ dedication and sophisticated skills are essential for preparing this dish.
Steamed sustainable giant garoupa fillet with bamboo piths, beancurd sheet and fermented rice wine sauce
To maintain our commitment to quality and sustainability, the hotel constantly sources sustainable seafood, including the giant garoupa fillet used in this dish. Giant garoupa has a thick, spongy and gelatinous skin, which is rich in collagen. Hence, Chef Cheong adds fermented rice wine sauce to counter any unwanted fishy odours and to reduce the stickiness coming from the collagen. This inspiration, which came from the traditional Shanghainese dish of Steamed Reeves Shad with rice wine, highlights the dish’s distinctive texture.
The fish is wrapped in bamboo piths to give it a succulent and springy texture, while the bean curd sheet together with cordycep flowers, are placed at the bottom of the dish to absorb all the flavours.
Wok-fried lobster, crab meat, sea urchin and egg white
Experience the rich taste of wok-fried lobster, crabmeat, sea urchin and egg white in this classic dish with a modern twist. Chef Cheong has sourced fresh local sustainable green lobster, red crab and sea urchin, with the combination of stir-fried egg whites and crabmeat bringing out the smooth and delicate texture of this dish, which is topped with wok-fried lobster and fresh sea urchin.