Kenny Chan Kai-tak comes from a family of cooks, has been creating food for almost 50 years, and brings the spices of his native Sichuan to Yun Yan restaurant in Hong Kong.
I’m a descendant of a cooking dynasty, a keeper of traditions, and simply an enthusiastic person. My life, like a kite, flutters brightly above the ground and visits different countries and regions, yet it stays tied to my homeland by an almost invisible thread. I’m Kenny Chan Kai-tak, chef of Yun Yan restaurant in Hong Kong.
I’ve been creating food for almost 50 years. As far back as I can remember, I cooked: at first very simple things, and then more and more complicated national dishes were born in my kitchen. It’s no wonder I fell in love with culinary art, since many generations of my family were connected with cooking and food.
Many of my relatives were restaurant chefs, and others worked in management and organization at a sauce factory. So, generally speaking, my future was chosen by fate, and I’m grateful for that.
I’m also grateful to fate for my worlds. Korea, Singapore, Thailand, Malaysia, Indonesia, and even distant Canada all opened up to me and opened me up at the same time. Everywhere, I served Chinese dishes and shared with my guests the taste of my native provinces: Sichuan, Canton, and Hunan.
My favorite is Sichuan cuisine, because I was born there and the province is famous for its spices and zest. I feel like a couturier: I draw inspiration from traditions and history, create new collections and shades, and offer new readings of familiar dishes. It’s creative work in its purest form, and it delights both my culinary spirit and my guests. At Yun Yan restaurant, I can afford to do that.
Every day brings something new, expected or unexpected, good or bad, and it’s very important to take pleasure in all of it. If I didn’t let my creative vibes into the cooking process, I would cook on autopilot, the way they do in a canteen.
By the way, the Prince of Wales has tasted my dishes. They passed security guards and several checks before finally reaching a rather aristocratic royal face. Of course, that inspires and motivates me, but I value the satisfied smiles of my guests just as much. It’s just that the public is always thrilled by the “prince story,” and telling it is a pleasure for me.
I keep my spirit and my body in good shape, because otherwise it’s impossible to manage your mood and inspiration. Every morning I wake up at sunrise and do my exercises. This part of the day belongs to me alone: all the thoughts, plans, and challenges wait on the threshold of the kitchen, while in the morning hours I work on and take care of my inner self.
Maybe it has to do with mentality or upbringing, but I fully agree with the saying “a sound mind in a sound body,” and there is no other way. Tasty, well-cooked food plays a huge role in all of that.
I’ve cooked a broiled ribeye with chili broth (水煮美國特級牛肉眼). Don’t be afraid of such culinary eclecticism, because it’s incredibly delicious. This dish is not a random choice: its bright colors, juicy flavor combinations, and spicy aftertaste will be appreciated by fearless and conservative food lovers alike if they want to try authentic Sichuan cuisine.
