Master Chef Au Yeung Chung-kei Preserves Handmade Cantonese Cuisine for Over 40 Years
SingTao · 1 SOURCESabout 2 hours ago4 MIN
Summary
Veteran Cantonese cuisine chef Au Yeung Chung-kei (歐陽松基), affectionately known as Brother Kei, has dedicated more than 40 years to perfecting the art of handmade Cantonese cooking, earning four consecutive Michelin Guide recommendations for Yue restaurant since joining in 2021. His philosophy centers on refusing pre-made ingredients and ensuring every dish is crafted with dedication, bringing nearly extinct traditional recipes back to modern dining tables while innovating with bold new flavors.
Key Points
- Chef Au Yeung served for nearly 30 years at Fook Lam Moon, a restaurant nicknamed the "millionaires' dining hall"
- Since 2021, he has led the Yue kitchen team to receive four Michelin Guide recommendations for Hong Kong and Macau
- His signature dish, deep-fried stuffed fresh crab shell, adheres to a strict ratio of 8 taels of onion to 10 taels of hand-picked red crab meat
- He preserves rare traditional recipes including steamed beef cake with 7 to 10-year-old tangerine peel and lotus paste sago pudding
- The chef innovated by replacing pineapple with black garlic in sweet and sour pork, using Spanish black Iberian pork belly for superior texture
- At 78 years old, Brother Kei declares he has no intention of retiring, joking that work keeps him from quarrelling with his wife
Why It Matters
As many veteran chefs from his generation retire, Au Yeung's unwavering commitment to handmade craftsmanship and culinary innovation provides a living bridge between traditional Cantonese gastronomy and contemporary dining expectations, ensuring that time-honored techniques and flavors continue to thrive in Hong Kong's competitive culinary landscape .
As many veteran chefs from his generation retire, Au Yeung's unwavering commitment to handmade craftsmanship and culinary innovation provides a living bridge between traditional Cantonese gastronomy and contemporary dining expectations, ensuring that time-honored techniques and flavors continue to thrive in Hong Kong's competitive culinary landscape .