His steamed lobster and scallop dumpling signature dishes have helped Chef Chan Yan-tak of Hong Kong’s celebrated Lung Ling Heen restaurant become the first Chinese chef to be awarded three Michelin stars.
The new status of Chef Tak, as he is known, was revealed with the publication on December 2 of the latest Michelin guide to Hong Kong and Macau.
His kitchen at the former colony's popular Cantonese eatery at the Four Seasons Hotel is also famed for its dim sum - steamed and fried snack-sized dishes often eaten at lunchtime. Chef Tak's personal favourite, however, is his simple steamed fish with soy sauce.
Now 50-something, the Asian culinary star was lured out of retirement by the hotel chain three years ago to start up the restaurant. He was "excited, shocked and happy for my team" to learn of its new rating.
Michelin guide director Jean-Luc Naret says: "We're very impressed by his cuisine... in order to give him three stars he's been visited 12 times which means that he has very, very high consistent level and quality level.” Only 72 restaurants worldwide have three Michelin stars.
