Getting to Know Chef Matt of Miami's MR CHOW

There’s a reason Master Chef Hing Fung Chan, or “Chef Matt” (as we all know him), has been the Executive Chef of Miami’s MR CHOW {2201 Collins Avenue, Miami Beach; 305.695.1695} since it first opened nearly a decade ago. Born in Hong Kong, China—where his culinary career began in 1992—Chef Matt committed himself to mastering the three primary components of Beijing cuisine: stir-frying, expediting, and noodles. Achieving such a feat earned him kudos from some of Hong Kong’s top restaurants, and he went on to work in the kitchens of Fusion Restaurant, Star of Shandong, Tso Choi Restaurant, and Avenue Joffre. In 2009, the “powers at be” at MR CHOW heard of his prowess across Asia and brought him onboard. Since then, from the reigns of his Miami Beach kitchen, Chef Matt has created and evolved new signature recipes, mentored new chefs, and even trained a team of over 20 talented chefs and kitchen staff, setting the stage for the renowned dining experience that MR CHOW Miami guests get to experience every night.
And if this year’s Art Basel is anything like last year, Chef Matt is once again expecting to serve 700 covers (a big jump from the typical 100!) a night. So before it gets chaotic, we pulled the esteemed chef aside to find out about life in the kitchen. Here’s what he had to say:
Your favorite dish on the MR CHOW menu: The Beijing duck—it’s a classic and traditional dish. Very few restaurants cook it this way, since it takes lot of effort and time to cook.
Your must-have kitchen tool(s): In the MR CHOW kitchen, I can’t live without my knives and the wok.
The one ingredient you can’t live without and why: Chicken broth. In Chinese cuisine, chicken broth is very sophisticated. Generally speaking, the chicken broth for night service needs at least five hours to prepare, and it needs to be cooked with a medium flame.
Your go-to dinner to make at home: Sushi, because my kids love it. Plus, I know it’s fresh and clean, since I purchase the ingredients myself.
Your favorite restaurant in Miami (outside of MR CHOW) and your favorite dish on that menu: Spaghetto Factory, and my favorite dish there is Meat Tortellini. This restaurant is old fashioned, authentic, and comfortable. All noodles are made in house, therefore they’re very fresh.
Your piece of advice to aspiring Miami chefs: As a professional chef, my advice is to cook with heart, not think too much about give and take, be humble, and learn and use the attitude that leads to a fruitful result.  
Happy dining!
By Jennifer Agress | Miami Editor