Last issue, we profiled the eminent culinary talent behind MR CHOW, Chef Lau Chung Yi. But the mastery of the kitchen at this landmark restaurant is thanks to many culinary talents. This issue, we highlight four of them—Chinese culinary masters whose skills have made possible a menu rich with truly authentic dishes.
YIU MING TSUI (PASTA CHEF)
Started cooking professionally: 18 years old
Culinary specialty: Pasta
Joined MR CHOW: 2011
Current position: Miami head pasta chef
Favorite dish to prepare: Shanghai Little Dragons (soup dumplings)
Why did you decide to become a chef?
In my childhood, I was happy when my parents made me a home-cooked meal. Although they were not professional chefs, they cooked well. That’s the main reason that I wanted to bring the happiness and satisfaction of food to others, and why I started a chef apprenticeship at age 18.
How would you say the cuisine at MR CHOW differs from others Chinese restaurants?
There are many Chinese restaurant in the U.S., but not all of them are authentic. Since Chinese cuisine is my favorite, from time to time I’ll try dishes and dim sum at other restaurants. My experiences, however, are often not what I expect—probably because the food is made for American palates. MR CHOW is different because the pasta dishes are the most authentic examples of Chinese cuisine. After all, if a client comes to dine at a Chinese restaurant, they should experience real Chinese cuisine.
HIU PAN LEE (FRYER)
Started cooking professionally: 18 years old
Culinary specialty: Cutting and stir-frying
Joined MR CHOW: November 2011
Current position: Second wok
Favorite dish to prepare: Green Prawns
How would you say the cuisine at MR CHOW differs from others Chinese restaurants?
The authentic dishes at MR CHOW are made for diners from all over the world. Other authentic Chinese restaurants prepare dishes that can only be appreciated by Chinese clients.
What myth or misunderstanding about Chinese cuisine can you debunk?
For many American diners, there is only one type of Chinese cuisine that focuses on unhealthy fried rice and fried noodles. That’s not true. There are so many dishes from various regions of China at MR CHOW—like Shanghai, Beijing, Sichuan, Canton, and Guangdong—that demonstrate our cuisine has more range than just fried rice noodles.
LIHEI FONG (PASTA CHEF)
Started cooking professionally: 1990
Culinary specialty: Pasta (esp. Beijing and Shanghai pasta)
Joined MR CHOW: 2013
Current position: Pasta chef (esp. from regions of Beijing and Shanghai)
Favorite dish to prepare: Hand-pulled noodles and Beijing Duck
How would you say the cuisine at MR CHOW differs from others Chinese restaurants?
I think MR CHOW preserves the authenticity of Chinese cuisine. All of the dishes on the menu are refined for a high-end dining environment.
What new menu items would you like to add to the menu in the future?
One specific item comes to mind: Pancakes made with pumpkin, egg, and meat.
SIU KEI TSANG (FRYER)
Started cooking professionally: 18 years old
Culinary specialty: Cutting and stir-frying
Joined MR CHOW: December 2014
Current position: Third wok
Favorite dish to prepare: Fiery Beef
What new menu items would you like to add to the menu in the future?
If possible, I would like to add cold cut dishes like Wine Chicken and Smoked Fish to the menu. Cold cut dishes have always been popular in China and I would like to have diners in America try them.
What advice can you offer to diners who haven’t yet tried authentic Chinese cuisine?
Be sure you eat the food of a true Chinese chef. If you’re looking for a restaurant, they will recommend all the best Chinese restaurants in the U.S. Also, try a wide range of dishes from different regions. There are so many regional cuisines in China, and most people have only tried a small percentage of what’s available.