When I think of Ocean Park the first things that come to my mind are the rollercoasters and swinging pirate ship, followed by the atoll reef and pandas. I also immediately think of the cable-car ride and the unique view of Hong Kong. What I don't think about is dining. 

In the past few years Ocean Park has spent money and time developing the dining options to the point that the chefs believe they are now as much of a drawcard as the attractions and rides. I caught up with the culinary team to learn more about them and the cuisines on offer.

Left to Right: Johnny Chiu, Lee Sui Lun, Aryal Bala Krishna, Tony Chiu, Kwok Chi Ming, Yip Sin Kwan, Choi Po Tung

The Team

Heading the team is Tony Chiu, executive chef, responsible for all F&B operations and quality control. Chef Chiu has over 36 year's experience as a chef. His right-hand man is Johnny Chiu, sous chef.

There are also four head chefs: Choi Po Tung who is mainly responsible for the F&B operations at Cafe Ocean. Lee Sui Lun who looks after Bayview. Yip Sin Kwan who is mainly responsible for Panda Cafe and Kwok Chi Ming is in charge of kiosk food productions. Finally, Aryal Bala Krishna, assistant head chef, who is responsible for park-wide Indian cuisine productions. 

Despite their years of experience and award-winning skills they are a media-shy lot, they left most of the answers to the boss Tony Chiu.

Ocean Park is an unusual place to work, what about Ocean Park were you attracted to as a chef? 

All of us were attracted by the stable working environment offered at Ocean Park.

In addition to the stable environment the hours are better. Our hours are regular and certainly not as long as when you work in a restaurant or hotel. Most times we finish at just after 6pm, which gives us all a more "normal" life than the average chef.

We also feel we have a secure future; we see Ocean Park's expansion plans and redevelopment as a sign that there will be work for us here in the long term.

Are there any major differences in cooking in a private restaurant or hotel and Ocean Park? 

Guests who come to Ocean Park in general come for the attractions and the thrill of the rides, so, their heart is always about, "let's go and play." Now, though, we have upgraded all our dining facilities and made the eating experience as compelling through our quality selection of cuisines. It also helps that each themed restaurant has breath-taking views and captivating ambience. As a result we have found that people, especially extended families, spend a bit longer to eat and take a rest.

One of the key differences, as chefs we need to maintain a fine balance of producing quality, fresh food and to maintain a fast, efficient, but memorable dining experience for our guests.

People going to restaurants usually have one thing in mind - to have a meal. For us, we have to make this meal part of the total immersive theme park guest experience. When people say "Ocean Park is great" the dining aspect is part of the total experience.

Chef Aryal - I have been told that you cater to the demands of the Indian diner, what are these demands? 

The majority of Indian guests follow specific diets, for example the diet in the South is different from the North. My job is to design the best menu for them according to the specific needs of the guests. 

People don't normally associate Ocean Park with dining, why do you think that people should change their view? 

Because Ocean Park has made huge efforts to upgrade the quality of the guest's dining experience and offerings. We have opened four new restaurants since 2006, the most recent being Panda Cafe earlier this year. We offer what is relevant to the market we serve. We want to give guests a total experience, from the moment they come into Ocean Park until they go home and quality dining is part of this experience. 

The quality of our restaurants is exemplary, and can stand proud among the popular restaurants in Hong Kong, and to have people come to Ocean Park because of our food selection is not that far-fetched an ideal for us!

Do your chefs have signature dishes?  

Yes, they have many. 

For example Chef Choi's Stir-Fried Beef Noodles with Sweet Soya Sauce at Cafe Ocean, our noveau cha chaan tan. Chef Yip's Stir-Fried Chicken with Ginger and Scallions at Panda Cafe is another. 

Chef Lee's Thai Green Curry with a choice of chicken, beef, pork or fish, served at the Bayview Restaurant is very popular with diners.

Even items such as the fried squid available at the Kiosks, and the hot dogs at Terrace Cafe are signatures. Our hot dogs are unique in Hong Kong because of the secret ingredients we invented!

About Ocean Park's Dining Options

There are five restaurants, ranging from international buffet among the jellyfish, al fresco dining with a view, through to Chinese cuisine, Hong Kong classics and dim sum.

There are also a staggering 21 kiosks serving a variety of food throughout the park.

For more information visit http://www.oceanpark.com.hk/html/en/park-experience/dining/