Hong Kong, China � November 26, 2009 - Caprice and Lung
King Heen at Four Seasons Hotel Hong Kong Both Awarded Three Michelin Stars
by Michelin Guide Hong Kong Macau 2010. Only hotel in the world to have
two Michelin three-star restaurants.
Four Seasons Hotel Hong Kong�s French restaurant, Caprice, has been
awarded three Michelin Stars in the Michelin Guide Hong Kong Macau 2010.
The Hotel�s Cantonese restaurant, Lung King Heen, has retained its three-star
ranking for the second year running.
�On behalf of the whole Caprice team, I am humbled and honoured that
Michelin has given us this accolade,� says Caprice Chef de Cuisine Vincent
Thierry. �We�ll continue to work as hard as we can to ensure that we live
up to this recognition and provide the best cuisine possible to our guests.�
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Caprice
Photographer: Markus Gortz
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Four Seasons Hotel Hong Kong Regional Vice-President and General Manager
William Mackay says, �For both of our specialty restaurants to be recognised
in this way by Michelin is incredible, and is all down to the dedication,
hard work and creativity of the teams in both Caprice and Lung King Heen.
This is the best recognition imaginable of their passion and commitment.�
The 108-seat Caprice includes an adjoining bar and lounge area for cocktails,
three private dining rooms with seating for up to 16 guests, and the Caprice
Cellar, which is dedicated to fine wines and artisanal French cheeses.
Chef Vincent Thierry�s contemporary French cuisine and Pastry Chef Ludovic
Douteau�s desserts are available seven days a week for lunch and dinner.
The 128-seat Lung King Heen is open seven days a week for lunch and
dinner, and features a harbour-view private dining room. With Chef Ma Kwai
Ming, Chef Chan Yan Tak creates a cuisine representing contemporary Cantonese
at its best, with an emphasis on dim sum, seafood and seasonal delicacies.
Chan Yan Tak
Executive Chinese Chef, Lung King Heen
"Without good leadership, good teamwork and good communication, you
will never have a truly strong kitchen.� Chef Chan Yan Tak
Hong Kong born and bred, Chan Yan Tak started working in kitchens out
of necessity, but he soon grew to love cooking. Which is just as well,
as in 2008 he became the first Chinese chef in history to be awarded three
Michelin stars, for Lung King Heen at Four Seasons Hotel Hong Kong.
�I have been amazed at the response from people around the world,� says
the modest executive Chinese chef. �I just carry on doing what I do every
day and what I enjoy, and that is cooking good food for people.�
Having initially left The Regent Hong Kong (formerly a Four Seasons
Hotel) to care for his youngest child following the passing of his wife,
Chef Chan was lured back to the kitchen � as executive sous chef at Four
Seasons Hotel Hong Kong � by William Mackay, regional vice-president and
general manager.
�I initially had no plans to come out of retirement,� explains Chan,
�but when I saw what we could do together, I reconsidered. The opportunity
to work with management that really believe in creativity and providing
only the best experience possible was really what made the decision for
me.�
The decision has had the biggest impact on his career to date. Though
he is quick to point out that the Michelin stars that followed are not
solely his to claim. �They belong to every single member of the team,�he
says.
Chan has spent his whole life in Hong Kong. In addition to finding it
�an incredibly exciting place to be a chef,� he particularly likes the
sense of community: �When I go to the wet market to buy some fish or vegetables,
I know that I will always see the same faces and be served by the same
people who�ve worked there for 20 or 30 years.�
He relaxes with movies and music and spends time with his two children
as often as he can. �When they are both around, we like to go out for dinners
together � but they like me to cook them their favourite dishes too.� And,
as always, the most decorated chef in China is only too happy to oblige.
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Four Seasons Tenure: Since 2004 - First Four Seasons Assignment:
Chef de Partie, The Regent Hong Kong (formerly a Four Seasons Hotel)
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Employment History: The Regent Hong Kong (formerly a Four Seasons
Hotel); Fook Lam Moon, Hong Kong; Dai Sam Yuen, Hong Kong
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Birthplace: Kowloon, Hong Kong
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Education: On-the-job training at Dai Sam Yuen, Hong Kong
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Languages Spoken: Cantonese and English
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