Chef Tsoi Chiu
Fai has been appointed head chef of Summer Palace at China World Hotel, Beijing.
Born and bred in Jinjiang, Fujian, the
young Tsoi moved to Hong Kong and started his culinary career at 15 years old. “I am now backing in Beijing for my guests.” he
said.
Even
though Chef Tsoi has worked at many establishments in different cities all over
the world, such as Hyatt Regency Tokyo, Grand Hyatt Erawan Bangkok, Hong Kong
Disneyland Resort, Hong Kong Mandarin Oriental Hotel and The Ritz-Carlton
Beijing, he always carries his constant love for Chinese cuisine no matter
where he is.
With 30
years of Chinese cooking experience, Chef Tsoi has published a series of five cookbooks. As Chef Tsoi mentioned, “It’s a professional
book only for chefs.” His cookbooks
share the details of nutrient balance, cooking techniques and skills for
different forms of seafood, such as fishes and crabs, abalones and sea
cucumber. It was easy for the chef to describe
his creative new dishes, but the difficult part is how to simplify the
complicated cooking process into a description that readers can understand
easily. It took him one year to finish
his first cookbook about FISH.
All his
books include not only the recipe details, but also the specific descriptions
of each sauce and cooking method, divided into different categories. It is difficult to imagine a book with
hundreds of methods for cooking chicken.
Guests may
delve into Chef Tsoi’s art pieces and enjoy the combination of tactile,
visual and cultural beauty. Diners might
be surprised by the Chinese imperial edict-like menu and soon be amazed by the
fact that its beautiful calligraphy is written by the chef of the restaurant.
After 10
years of continuous practise, Chef Tsoi Chiu Fai now writes fluently in five
different forms of Chinese calligraphy: Zhuan, Li, Cao, Xing and Kai. He believes that, through calligraphy, he
found the right regimen. He can skip
daily meals for his calligraphy practice. Calligraphy is more than an art of writing. It is a medium connecting a person to a
different way of enjoying life.
“I am
delighted to be able to create an enjoyable dining experience for guests at
Summer Palace,” Chef Tsoi said. “It is a
pleasure to guide the culinary team and lead Summer Palace to a higher stage in
the culinary world.”
The chef believes
that the essence of Chinese culinary innovation is to keep the traditions, but innovate
by reminding people of the origins of the Chinese culinary culture’s core
driving force – high-quality and creativity.
Braised Abalone in Chicken Broth
The chicken broth
is prepared after several hours of slow cooking. Deep braise the abalone in the
chicken broth before it fully cooked to preserve the freshness and tender
texture. Pour the steaming chicken broth
in the abalone to get the nutritious soup and it’s good for power up your
health in the cold winter.
Steamed Pomegranate-shaped Dumplings
Pomegranate has
been regarded as the symbol of good luck and abundance in Chinese culture. The
pomegranate-shaped dumplings are filled with scallop, shrimp, celery, water
chestnut and rolled with egg wrappers. Steam the dumplings to retain the nutrients and flavour in all the ingredients while preserve the crisp inside
and the tender outside for a rich texture.
Red Wine Poached Beef with Pears
Simmer the pear and
beef in spiced red wine and poach them to get them tender all the way through
with beautiful red coulour. It maximizes the pear’s natural sweetness in the
beef with a fruit-forward red wine.
Summer Palace combines a
classic Cantonese menu with light, creative Huaiyang cuisine and places strong
emphasis on the Chinese tea culture and fine wines with its sommelier’s
exclusive selection of French Bordeaux vintages.
Summer Palace also serves a
popular dim sum lunch daily. Six elegant
private dining rooms are available for a higher level of personalised
service. Its private-label signature
selection of premium Chinese teas and culinary condiments make ideal gifts for
loved ones back home.
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