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Chef chen nyc4/9/2023 ![]() I make it at home, but it never comes out the same way because my stove just doesn’t emit the kind of heat required to stir-fry correctly. However, it is absolutely worth picking through the bones and devouring every little morsel of flesh you can find.ĭried Beancurd with Shredded Pork (香干炒肉丝) is an all-time favorite. ![]() It is not something you order unless you have four or more people, as it is quite the commitment. Rock Fish in Sweet and Sour Sauce is fried to perfection, and covered in sauce dotted with julienned bamboo shoots, wood ear fungus, scallions, onions and carrots. I do not have the prices for the dishes, nor do I have the exact English name of the dishes, however, it shouldn’t be a problem when ordering. This post combines dishes from both meals, some of dishes we eat on both visits. It is no surprise we both find the flavors here like a warm comfortable blanket, enveloping us on a slightly chilly night. It is also what my son remembers eating as a child because I have prepared it for him. This is my comfort food - the kind I remember my mother cooking. Therefore, I am very surprised - delighted in fact - that ever since our meal at Chef Chen, he has been bugging me about going back there. I believe our trip to Hong Kong a few years ago has developed an inner Chinese food snob in him. It is always difficult to convince my son to eat at a Chinese restaurant. But recently, on Chinese New Year’s day last month, I am sharing a meal with one of the most respected food writers in Orange County and this is where we end up ringing in the Year of the Goat. It isn’t for any particular reason that I have not eaten here since then. She passed away five years ago - and I don’t remember visiting again after that time possibly six or more years ago. We are taking my grandmother out for lunch and she is still mobile enough to travel around in her wheelchair. ![]() Are there any restaurants or attractions that you recommend in Taiwan?Ĭhef Chen: You must try the Cantonese seafood restaurant and spicy hot pot at “Dragon Master”.I remember quite vividly, the last time I’m here. We’re feeling a bit of pressure after Michelin! Our initial reaction? Very happy but then a bit of panic!įor both chefs: Our readers love to get recommendations from local chefs. How does it feel to be the only Three-Star Michelin Restaurant in Taiwan? When we design the menu, we want to introduce different flavors.Ĭhef Chen: My favorite dishes are BBQ pork and dim sum. Wagyu Beef at Le Palais Restaurant, TaipeiĬan you tell us more about the menu at Le Palais Restaurant? Do you have any favorite ingredients?Ĭhef Chan: We’re introducing Szechuan cuisine at Le Palais Restaurant. Cantonese homestyle cooking is very popular among local celebrities. We catered to the former presidents of Taiwan 陳水扁Chen Shui-bian and 馬英九Ma Yingjiu and became popular that way. What are some menu items that your most popular guests ask for? When President Chiang Ching-Kuo lifted the rules to allow chefs to come from Hong Kong, many chefs ended up in Taiwan.įor Chen Chan: you have built quite the following during your time in Taiwan. Due to the political issues, the ingredients came from Hong Kong, not China (PRC). In 1987, Taiwan had an economic boom, and diners became more attracted to Cantonese food. How did Cantonese food become so popular in Taiwan? Most of our menu is strictly Cantonese however, some of the dim sum has Portuguese influence. We eat a lot of noodles and congees with Cantonese and Portuguese influence. One of the most popular dishes in Macau is pork braised with ginger and vinegar. Can you tell us more about Macanese cuisine? Do you have the opportunity to introduce it to your current menu? This is what they had to stay about their experience: Michelin-starred Chef Chen and Chan at Le Palais Restaurant, Taipeiįor both chefs: what inspired you to come to Taiwan to work?Ĭhef Ken Chan: A vegetarian restaurant invited me to join their team in 1987.Ĭhef Matt Chen: I came here with my uncle from Macau to work at a seafood restaurant in 1988.įor Chef Chen: you’re originally from Macau. Both chefs left their native Macau and Hong Kong over thirty years ago to work in Taiwan. I recently had the chance to sit down with Chef Matt Chen and Chef Ken Chan, executive chefs of the three Michelin-starred Le Palais, located on the top floor of the Palais de Chine Hotel. This centrally located island hugged by China and Japan has a rich culinary history. The friendly people, beautiful landscapes, and relaxed island vibes make it one of my top Asian destinations. Chef Ken Chan and Chef Matt Chen at Le Palais Restaurant in TaipeiĪs many of you already know, Taipei has my heart.
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