Together Chef Kam Sing Chan and Chef Yuk Lam Lee have over 70 years experience, which they are showcasing at upscale Cantonese restaurant Cuisine Cuisine.

Chef Lee is well-known, having cooked for many prominent people and famous tycoons during his time as chief chef for the Hang Seng Bank. He came out of retirement to join the Miramar Group in late 2007. Chef Chan was won numerous Hong Kong awards and much praise for his contemporary cuisine. He is also the recipient of the Chaine des Rotisseurs medal.

I spoke to these two culinary masters to learn more about them and the synergy in the kitchen.

Chef Lee



Have you always wanted to be a chef?
No, I didn’t think about becoming a chef until age 16. I wanted to do this because I can try more food when I’m a chef, and that drives me to take the job in the kitchen and work till now.

Name three highlights of your career?
Working in the same company almost 30 years before I joined The Miramar Group. Therefore, I think to become a chef and work in Hang Seng Bank is my first highlight. Then to join Cuisine Cuisine is my 2nd highlight.

The third and most important highlight of my career is being a chef who is highly supported by tycoons and the well-recognised in Hong Kong.

What convinced you to come out of retirement to take on your current position?
I enjoy cooking very much, especially for my supporters who have liked my dishes for many years. Cuisine Cuisine targets to customers such as business executives, high-income groups and gourmets, who are also from the group of my supporters. Therefore, I’m glad that I was offered this great opportunity to be a chef again as I can cook my signature dishes for many others.

What do you like most about your current position?
I spend most of my time designing and cooking traditional Chinese food. I love cooking; I can show my skills on how I cook. Each dish’s presentation and taste means so much to the customers, and I can tell how others think about my cooking with their instant response.

Is it difficult to share responsibility of the kitchen with another chef after years of being the person in charge?
No, I don’t see any difficulties. Currently, my role is in charge of the section to prepare traditional Cantonese dishes. Although no special marks are printed on the menus, about 30 per cent of the dishes are my signature dishes. My team will assist me to prepare for these dishes and make sure they are of high quality.



I think to maintain my signature dishes at such quality and taste is a big challenge. I have been using the same recipes for many years, yet the ingredients’ quality is changing from time to time. Therefore, I have to assure the outcome of each dish is always good.

I don’t see any challenge to work with other chefs, especially the way that Chef Chan and I work as it doesn’t effect each other’s performance in the kitchen.

I heard that Cuisine Cuisine’s kitchen had to be changed to meet your needs, is this true?
The restaurant added a new kitchen counter for me when I joined because the kitchen previously only had one counter for the team with Chef Chan. It was necessary for all my preparation work.

What are the benefits of working alongside Chef Chan? 
I have a great time. Both of us are doing Cantonese cuisine, but his dishes are more contemporary while I’m doing my dishes in a very traditional way. We’ll discuss the menus and cooking techniques, and also exchange news and ideas.

Which two dishes represent your style most and why?
I would say the Traditional Braised Assorted Snake Soup and the Sauteed Crystal King Prawn are my signature dishes, which also represent my cooking style.



Special cooking techniques and skills are required in order to prepare such good quality snake soup as well as sauteed prawn. For example, it takes me many years to get the right time and technique to boil the snake soup, or the way to cut the prawn in order to make it into a rose shape. Once guests recognise the taste of these two dishes, they’ll never forget them; whenever they try again, they can tell these are my dishes with the unique flavour.

Chef Chan



Have you always wanted to be a chef?
When I was young my uncle had a restaurant so I was around the kitchen environment from a young age. I think this exposure encouraged me to become a chef.

Name three highlights of your career?
When I first joined the Miramar Group in 1979, working at Choi Hung Village restaurant, as I learnt so much from master chefs.

The second was when I took a position as head chef of a seafood restaurant because it stretched me as a chef.

The third would be winning two gold medals at the Hong Kong Tourism Board’s Best of the Best Culinary Awards.

What do you like most about your current position?
Having the creative freedom to design new dishes. I also enjoy receiving positive feedback from customers about my new dishes.



At the same time I like it when diners also give me constructive comments as I am willing to listen and to continually improve dishes where I can.

Does sharing the responsibility of the kitchen with another chef work?
I think it is a good balance. Chef Lee focuses on traditional Cantonese dishes, while I focus on modern contemporary dishes. We both use the same cooking techniques to create different dishes. For example my signature Seafood Boat dish uses traditional ingredients but the presentation is modern and reflects who I am as a chef.

When we are entering competitions we work as a team, it becomes an artistic group effort.

What are the benefits of working alongside Chef Lee?
Being able to bounce ideas of each other and he is quick to help. We both share the same ultimate goal, which is to cook great food.

What are the challenges?
We design new menus twice a year, in addition to special promotion menus, so it can be challenging to come up with dishes that complement each other.

While we are always able to agree on the new dishes a compromise might have to be made, for example changing the sauce on a dish.

Which two dishes represent your style most and why?
The Seafood Boat. It takes a lot of skill because the dish includes elements that are deep-fried and sauteed. When I was developing this dish it took five versions before it was perfect, this for me is a lot. The dish now has a perfect balance with the crispy fish boat contrasted with the sauteed seafood, which must not be over cooked.



The other is “Foo-Yung” Crab Claws with Shark’s Fin. It is an award-winning dish and again requires skills with many different cooking techniques.

Getting the timing right is crucial for both dishes

How do you describe your cuisine?
Traditional Cantonese cooked in a simple and modern way, with bold, high-end taste and artistic presentation. I also use very little salt and oil.

I hope that people who eat my food will be left with the feeling that they want to eat more and that they can see the skill needed to cook the dish.



Who do you consider one the best chefs in the world and why?
I prefer to focus on the restaurant instead of individual chefs, but I think that my mentor Tat Keung Chan, the executive chef for Chinese cuisine for the Group is very talented.

I do also like to read cookbooks and food magazines for inspiration. For example Japanese cookbooks are a good source of inspiration regarding presentation and garnish. I focus on being inspired by a dish not the chef, the food is all-important.

If you could eat at any restaurant in the world that you haven’t been to which would it be and why?
I would like to try the restaurants in the Mandarin Oriental here in Hong Kong because they have an excellent reputation, but I seldom have time to dine out.

What is your favourite cuisine?
I like it all, but I eat a lot of Japanese food because my wife loves the cuisine.

What is your favourite comfort food?
Barbecued food, especially chicken and char siu.

by Vicki Williams
June 2008

Cuisine Cuisine Recipe
Sauteed Prawns with Roses and Lemongrass
Serves 4
8 medium prawns               
3 lemongrass stalks                       
8 dried rose bulbs                   
¼ inch garlic, diced                           
Pinch of sugar                           
1/8 tbs Chinese yellow wine
Pinch of sugar, salt and cornstarch
Extra salt and cornstarch

Remove the shells from the prawns. Make a cut on the backside of each prawn. Marinate prawns with extra salt and corn starch for 10 minutes. Cut the lemongrass diagonally into 2.5inch pieces and skewer two prawns on each piece. Dice the remaining lemongrass. Soak 7 dried rose bulbs with 2tbs of water. Chop the other dried rose bulb for garnishing. Cook the prawns in boiling water until 80% done and then saute in boiling oil. Pan fry diced lemongrass and garlic, then add in prawns and cook till done. Remove from heat and add the wine. Return to heat and use sugar, salt and cornstarch to thicken the sauce. Serve immediately.