Kenny Chan Kai-tak

I’m a descendant of the cooking dynasty, adherer to the traditions and simply an enthusiastic person. My life, like a kite balloon, brightly vibrates above the ground, visits different countries and regions, but meanwhile is tightly linked with my homeland with an almost invisible thread. I’m Kenny Chan Kai-tak, chef of Yun Yan restaurant in Hong Kong.

For almost 50 years, I’ve been creating food. As far back as I can remember, I cooked. At first, it was very simple, but then more and more complicated national dishes were born in my kitchen. It is no wonder that I fell in love with culinary art – many generations of our family were connected with cooking and foodstuff. Many of my relatives were chefs at restaurants; some others contributed to management and organization processes at the sauce production factory. So, generally speaking, my future was chosen by my fate, and I feel grateful for that.

I’m also grateful to my fate for my worlds – Korea, Singapore, Thailand, Malaysia, Indonesia, and even distant Canada – they all opened to me and opened me at the same time. Everywhere, I served dishes of Chinese cuisine and shared with my guests a taste of my native Sichuan, Cantonese, and Hunan provinces. I prefer Sichuan cuisine. I was born there, and this province is famous for its spices and zest. I feel like a couturier. I’m inspired by traditions and histories, create new collections and shades, and suggest new readings of familiar dishes – creative work in its purest form to delight my culinary spirit and my guests. I can afford to do that in Yun Yan restaurant.

Every day brings something new: expected or unexpected, good or bad, and it’s very important to get pleasure from everything. If I didn’t let my creative vibes into the cooking process, I would cook automatically, as in a canteen. And, by the way, the Prince of Wales tasted my dishes. It passed through security guards, a few checks, and finally, a rather aristocratic royal face. Of course, it inspires and motivates. But, at the same time, I equally appreciate the satisfied smiles of my guests. It’s just that the public is always thrilled by the ‘prince story,’ and it’s a pleasure for me.

I keep my spirit and my body in strong shape. Otherwise, it’s impossible to manage your mood and inspiration. Every morning, I wake up at sunrise and do my gymnastics. This part of the day is solely mine, all thoughts, plans, and challenges are waiting on the threshold of the kitchen. And in the morning hours, I’m working and taking care of my inner self. Maybe it’s connected with mentality or education, but I’m pretty agree with the saying ‘sound mind in a sound body,’ and it doesn’t work the other way around. And tasty and well-cooked food plays a huge role in all that.

I’ve cooked a broiled ribeye with chili broth 水煮美國特級牛肉眼. Don’t be afraid of suck cooking eclecticism – that’s incredibly yummy. This dish is not a random choice: its bright colors, juicy flavor combinations, and spicy aftertaste will be appreciated by both fearless and conservative food lovers if they want to try authentic Sichuan cuisine.