Kitchen Talk
During Old Hong Kong Legend’s Grand Opening, we managed to catch a little time with the two fantastically talented chefs
Chef Ng Sui Hong
Chef Ng’s father, Ng Kwok Leung, was one of China’s ten most famous chefs and by giving his son a chance to understudy the experienced chefs at HangZhou Restaurant where he was the general manager, he inspired him to follow in his footsteps. Chef Ng has also cooked for many famous names such as Donald Tsang (曾荫权), Chief Executive of the Hong Kong Special Administrative Region of the People’s Republic of China, and Louise Chia (金庸), famous martial arts novelist. |
What inspired you to cook?
I was the eldest child in my family and I had to learn how to cook at the age of 9, so since then I have been deeply influenced by the environment I grew up in.
At that age, the food that I cooked was all very simple; I cook whatever I could find and used the most common ingredients to cook dishes that my family loves to eat. Cooking is my greatest passion. There is only one reason why I am in this industry now: I am working towards fulfilling my lifetime goal of having a Hangzhou restaurant for more than 10 decades in Hong Kong.
What are the qualities that make a good chef?
Being talented is important but a person’s attitude plays a bigger role in making a good chef. I always believe that as long as one has determination and possesses good attitude, he or she will be more likely to succeed in life and excel in the things they are passionate about. If a cook has talent and good cooking skills but a poor attitude, he/she will not be able to cook a good dish.
Describe the differences in your cooking styles with one sentence.
I will always keep our Hangzhou traditions when cooking dishes. I am very particular about the ingredients we use and I will not modify or make changes unless necessary.
What is the best compliment you’ve ever received about your food?
When I come out of the kitchen after the dishes are served, I always receive rounds of applause from the diners. To me, this is the recognition of my cooking skills and efforts. Some of the diners even approached me to take photos with them and asked me to sign on newspaper articles that featured me. At times like this, I really feel like a celebrity.
What are the qualities that make a good chef?
Being talented is important but a person’s attitude plays a bigger role in making a good chef. I always believe that as long as one has determination and possesses good attitude, he or she will be more likely to succeed in life and excel in the things they are passionate about. If a cook has talent and good cooking skills but a poor attitude, he/she will not be able to cook a good dish. |
Chef Yau Chin Ping
With over 32 years of experience in Chinese Culinary arts, Chef Yau has certainly earned his spot as Executive Cheft at Old Hong Kong Legend. Having been in charge of restaurants all over Southeast Asia, including Hong Kong’s Michelin-rated Sun Tung Lok, his skills and talents bring out the best in the finest Chinese cuisine with that special touch. |
What inspired you to cook?
Whenever I ate delicious food, I always wondered how the chefs were able to cook such amazing food. It really aroused my curiosity and it inspired me to pick up cooking. I started to learn how to cook at the age of 18 and have been a chef for more than 30 years since then.
Chinese dining in Singapore versus Hong Kong. What are your thoughts? The differences in preparation, palate etc.
I personally think that Chinese dining in Singapore is very different from Hong Kong’s because unlike Singapore, Hong Kong has four seasons.
In Hong Kong, the dishes are prepared in various ways as the season changes. For example, during the summer season, light dishes are prepared so as to lower one’s body temperature. However, there is no such difference here in Singapore, as the temperature would be more or less the same throughout the year.
How demanding do you think Singaporean diners are, compared to those in Hong Kong? Have you ever received an outrageous demand from a customer?
Singaporeans are getting more particular about food nowadays and I think that both Hong Kong and Singaporean diners are of similar standards.
Amongst the feedback I had received, I can clearly recall a very particular customer’s demand: he ordered bittergourd but he did not want it to taste bitter. I felt that his demand was unreasonable, how can bittergourd not taste bitter? If it is not bitter, why would it be given the name ‘bittergourd’?
What is your favorite food to have someone else make for you?
My Dad’s Yong Tau Foo is my favorite food. I personally know how to cook Yong Tau Foo as well but it will never taste as good as his! It may be the “fatherly love” in it! It has left a deep impression in me and I will never forget how it tastes like.
What is the best compliment you’ve ever received about your food? One day, an Indonesian Chinese customer flew down to Singapore in his private jet and personally brought me over to Indonesia just to cook for him. I guess this is one of the best compliments I have received. |
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