Ken Chong

Chef Ken Chong’s culinary philosophy is deeply rooted in the mastery and modernization of Taishi cuisine, a traditional Cantonese style that elevates humble ingredients through refined techniques. His core ethos centers on the belief that cooking is an art form, where every dish tells a story, and the narrative begins unequivocally with the ingredients. He asserts that a good dish is 70% ingredient quality and 30% culinary skill, emphasizing the chef’s vision to identify superior ingredients and bring forth their true essence. Chong dedicates himself to harmonizing time-honored methods with contemporary influences, driven by an unwavering commitment to both authenticity and innovation. His vision extends beyond mere dining, aiming to preserve a rich culinary heritage and make Cantonese cuisine accessible and relevant for the next generation. This involves adapting traditional recipes and techniques while ensuring the historical and cultural significance of Taishi cuisine, an inheritance of a school of thought, remains intact. He believes in the laborious, handmade preparation of dishes, a virtue many other establishments have abandoned, reinforcing his dedication to tradition and quality. His philosophy also embraces continuous learning and adaptability. Having honed his skills under the tutelage of Taishi master Lai Yau Tim and traveling extensively, Chong developed a remarkable flexibility in adapting to varied resources and environments. He actively seeks inspiration by dining at other international restaurants (Italian, Portuguese, Japanese Kappo) within the Grand Lisboa Palace Resort Macau and collaborating with other chefs, integrating lessons learned into his Cantonese repertoire without losing the original intention or core of tradition. This outward-looking approach enriches his foundational Taishi expertise, allowing him to create unique and instantly recognizable dishes that express Cantonese cuisine in a new, exciting light for both local and international palates. Chef Ken Chong’s signature approach is a masterful blend of technical precision, intentional innovation, and a profound respect for the essence of Taishi cuisine. His style is characterized by refined culinary techniques, such as the meticulous control required for the traditional Cantonese oil bath cooking technique used in his Crystal King Tiger Prawns, where prawns are skilfully prepared to reveal their snow-white flesh and delicate texture. He applies an exacting eye to detail, as seen in the Taishi Five Snake Soup, where ingredients like bamboo shoots are sliced finer than black fungus to ensure a meticulous balance of textures and flavors. His commitment to quality extends to laborious, handmade preparations, distinguishing his artistry. In terms of flavor and plating, Chong celebrates simple, high-quality ingredients, enhancing them with subtle spice profiles rather than overwhelming them. He seamlessly blends tradition with innovation, exemplified by his use of Western ingredients to elevate time-tested Taishi recipes. His innovation is always intentional, ensuring the core and spirit of tradition are preserved. For instance, in the **Crystal King Tiger Prawn**, a classic with a 50-year history, he updates the traditional shrimp paste and oyster sauce with a 25-year-old Italian balsamic vinegar and homemade oyster sauce, replacing Jinhua ham with a 52-month cured Spanish ham. Similarly, his reimagined paper-wrapped chicken substitutes chicken liver with French foie gras while maintaining the authentic Chinese rose wine and five-spice marinade. His legendary signature dishes and innovative reinterpretations include: * **Crystal King Tiger Prawn**: A classic prepared with traditional oil bath technique, enhanced with a 25-year-old Italian balsamic vinegar, homemade oyster sauce, and 52-month cured Spanish ham. * **Taishi Five Snake Soup (reimagined as Premium Partridge Bisque)**: Maintaining traditional techniques and flavors, but substituting snake meat with French partridges to achieve a similar texture and flavor, making the dish more versatile and appealing. * **Yunnan Morel Mushroom double-boiled with Bean Curd in Chrysanthemum shape**: A traditional Yangzhou dish where a block of tofu is meticulously cut into gossamer strips resembling a chrysanthemum. Chong innovates by incorporating kelp dashi, drawing inspiration from Japanese cuisine, instead of the traditional clear chicken broth. * **Hot and sour fish soup with imperial bird’s nest** and **Whole fresh crab claw served with steamed lobster broth egg white**: Examples showcasing his commitment to crafting dishes with premium, seasonal ingredients.

Career

• Chef at Unknown, Hong Kong
• Head Chef at Unknown (a MICHELIN-starred restaurant), Hong Kong
• Head Chef at Palace Garden, Macau