Kan Yue-sai on Fook Lam Moon by nyut545e2


									                                                                                                         Kan Yue-sai on Fook Lam Moon

                                                                                                            ook Lam Moon is renowned for its fine Cantonese cuisine
                    “You are treated like an old friend instead of a customer. I appreciate good

                                                                                                            and is known to the city and the rest of the world as the
                                                                                                            “canteen of the tycoons”. The rich and famous of Hong
                                                                                                   Kong have been spoiled by the restaurant’s signature dishes, such
                                                                                                   as abalone, bird’s nest, deep-fried crispy chicken, roast suckling pig,
                                                                                                   steamed fish and lotus leaf-wrapped fried rice.                                                                                                                                                                                        Chef Chui Wei-kWan
                                                                                                                                                                                                                                                                                                                                          Chef Chui Wei-kwan is the mastermind
                                                                                                        Kan Yue-sai is a fan of Fook Lam Moon’s fine Cantonese
                                                                                                                                                                                                                                                                                                                                          behind this gourmet establishment
                                                                                                   culinary tradition. Braised whole abalone is one of her favourite
                                                                                                                                                                                                                                                                                                                                          and he has a lot to say about Canton-
                                                                                                   dishes: “I love everything about it, its succulent, chewy, almost
                                                                                                                                                                                                                                                                                                                                          ese culinary arts. Chui followed in the
                                                                                                   toffee-like texture and the lingering aftertaste… it’s just wonderful!”                                                                                                                                                                footsteps of his father, Chui Fook, and
                                                                                                   The way she says it makes your mouth water. Her love affair with                                                                                                                                                                       became his apprentice at the age of 14.
                                                                                                   Cantonese food started very early in her life. She was still a baby                                                                                                                                                                    He believes the key to great Canton-
                                                                                                   when she moved with her family from Guilin to Hong Kong in the                                                                                                                                                                         ese cooking is the freshest seasonal
                                                                                                   1950s. She grew up with Cantonese food and the smell and taste of                                                                                                                                                                      ingredients and top-quality dried goods.
                                                                                                   it is ingrained in her childhood memories.                                                                                                                                                                                             Also, one must always allow the food
                                                                                                        Fook Lam Moon had a humble beginning, too; its origins date                                                                                                                                                                       to reveal its original flavour. Now in his
                                                                                                   back to the home-catering business, Fook Kee, which was founded                                                                                                                                                                        60s, Chui thinks the simple truth to Fook
                                                                                                                                                                                                                                                                                                                                          Lam Moon’s success lies in its policy
                                                                                                   by Chui Fook in 1948 and catered to Hong Kong’s wealthiest
                                                                                                                                                                                                                                                                                                                                          of using only the best ingredients. This
                                                                                                   people. Chui’s sons set up the first Fook Lam Moon restaurant in
                    food, good companions and good service”

                                                                                                                                                                                                                                                                                                                                          is also the reason why customers have
                                                                                                   1972. After 60 years in Hong Kong, the restaurant attracts not only
                                                                                                                                                                                                                                                                                                                                          kept coming back to Fook Lam Moon
                                                                                                   local gastronomes, but also fans from Japan and other Southeast                                                                                                                                                                        over the years. “Many of our customers
                                                                                                   Asian countries, who make a pilgrimage to Fook Lam Moon just                                                                                                                                                                           have been coming to us for the past
                                                                                                   for the delicacies.                                                                                                                                                                                                                    five decades and I love meeting them
                                                                                                        When asked what she loves about the dining experience at Fook                                                                                                                                                                     in the restaurant with their children and
                                                                                                   Lam Moon, Kan says: “Definitely the good service.You are treated                                                                                                                                                                       grandchildren. They feel just like my old
                                                                                                   like an old friend instead of a customer.” She explains further: “One                                                                                                                                                                  friends and I love seeing them.”
                                                                                                   of my sisters lives in Hong Kong and every time I come to visit, I
                                                                                                   love to catch up with her over a nice meal. I appreciate good food,
                                                                                                   good companions and good service.”                                                                                                                  is desirable, which is often given the establishment’s clientele of
                                                                                                                                                                                                                                                                                                                                FOOK LAM MOON
                                                                                                        Fook Lam Moon has seen its popularity grow as it has seized                                                                                    tycoons and celebrities.
                                                                                                                                                                                                                                                                                                                                ReseRvAtiONs: Recommended DRess
                                                                                                   the opportunity to branch out into the international market. Its                                                                                        Speaking of business, Kan’s latest entrepreneurial adventure is      CODe: Smart casual LUNCH HOURs:
                                                                                                   first foreign branch was founded in Ginza, Tokyo, in 1989 and, since                                                                                House of Yue-sai, an East-meets-West lifestyle retail concept aiming     11:30am - 3:00pm DiNNeR HOURs:
                                                                                                   then, three more restaurants have entered the Japanese market. After                                                                                to bring style, elegance and inspiration to Chinese consumers. This      6:00pm - 11:00pm set MeNU: Lunch and
                                                                                                   its Japanese success, the restaurant ventured into China and its first                                                                              latest brainchild succeeds her famous Yue-sai cosmetics line, which      dinner BUFFets: No vegetARiAN DisHes: 10+
                                                                                                                                                                                                                                                                                                                                AMeNities: Private room for 120 CAR vALet:
                                                                                                   branch opened in Shanghai in 2004.                                                                                                                  was “married off ” to L’Oréal in 2004.
                                                                                                                                                                                                                                                                                                                                Yes CReDit CARDs: AE, V, MC, DC, JCB YeAR
                                                                                                        Fook Lam Moon is now a worldwide chain of seven restaurants,                                                                                       Braised shark’s fin in brown soup is another signature dish of       estABLisHeD: 1972
                                                                                                   two of which are found in Hong Kong. Its first restaurant, located                                                                                  Fook Lam Moon that has won over Kan’s heart. “They spend hours
                                                                                                   in the Wan Chai district of Hong Kong Island, right next to the                                                                                     preparing this dish, and that has got to count for something. I admire   Address: Shop 3, G-3/F,
                                                                                                   commercial districts of Admiralty and Central, has now turned                                                                                       the chef ’s dedication.” After many cycles of soaking and cleaning       35-45 Johnston Road, Wan Chai
                                                                                                   into a four-storey complex offering diners a luxurious setting as                                                                                   comes boiling, double-boiling and braising in kim wa ham, chicken        tel: +852 2866 0663
                                                                                                                                                                                                                                                                                                                                Fax: +852 2865 0165
                                                                                                   well as high-quality fare. The restaurant’s loyal patrons would agree                                                                               and pork stock, followed by the golden and translucent needles that
                                                                                                                                                                             Clockwise from top: Kan Yue-sai says Fook Lam Moon’s abalone is “just                                                                              e-mail: teresawong@fooklammoon-grp.com
                                                                                                   on one thing – Fook Lam Moon is classic both in cuisine and               wonderful”; sweetened double-boiled bird’s nest in whole fresh coconut;   are rich in protein and collagen. For Kan, this simple yet extravagant   Website: www.fooklammoon-grp.com
                                                                                                                                                                             braised whole abalone
                                                                                                   decor. Private rooms are available for big parties or when privacy                                                                                  dish is the perfection of Cantonese cooking.

           12     Dining With Stars                                                                                                                                                                                                                                                                                                                              Dining With Stars     12

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