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Written by: Liang Huanmin
2019-12-18 23:18
Last updated: 2019-12-18 23:18The list of "Michelin Guide Hong Kong Macau 2020" was announced yesterday (17th). Fulin Hotel was promoted from two stars to Samsung Restaurant, which is the third Chinese restaurant in Hong Kong to receive this honor.
Hong Kong has been in a turbulent period in the past six months. Many retail or catering industries have faced great challenges. The 87-year-old founder and chef of Fulin Hotel, Yang Guanyi, today (18th) in an exclusive interview with "Hong Kong 01", did not say "This year's market Everyone has a hard time. "But he also said," It's not going to be past. Hong Kong people will find ways to solve the difficulties. "
He also spoke about his "Hong Kong spirit". To win the recognition of others, the key is "to rest, to stress yourself." Perhaps this is the courage to hang a plaque "Ayi Abalone in the World" outside the restaurant. Confident.
"Michelin Guide Hong Kong Macau 2020" list, Fulin Hotel rose from two stars to Samsung restaurant. The 87-year-old founder and head chef of Fulum Hotel, Yang Guanyi, is still staying at the restaurant today (18th). (Photo by Li Zetong)
The plaque titled "Ai Abalone in the World", which was proclaimed by the famous metaphysicist Wang Tingzhi, has been hanging at the entrance of Fulin Hotel for many years. With this rich restaurant in downtown Causeway Bay, the best and worst of Hong Kong Times. The restaurant was forced to relocate from a ground floor to a shopping mall due to an increase in rent. The location will change and the taste will not change. This year, it was also promoted from two stars to Samsung Restaurant, becoming a rare three-star Michelin Chinese restaurant in Hong Kong. A group of restaurant staff arrived yesterday. Macao received the award and returned to the company this afternoon to celebrate the afternoon with the founder and chef Yang Guan, "Saw Abalone".
Apprentice A: Learn to blend Chinese and Western cultures
As the highest honor recognition of Michelin, the reasons are of course the quality of the product, the intimate service, the thoughtfulness and cleanliness of the dishes, but the details and considerations are unreasonable. Yang Guanyi's apprentice and Fulin Hotel Executive chef Huang Longtao and his master have learned many of them for 28 years. One of them is, like Hong Kong, they are willing and able to "combine Chinese and Western cultures." "We would like to invite restaurant managers who have good experience and western food. Until I do it, I must learn the services of others and understand the culture of many people. "He also mentioned that instead of thinking about becoming a Michelin restaurant, just make a" Fulin Hotel ", "There are people outside of the world who must be modest, so I feel like I can continue to learn first."
Apprentice and Executive Chef of Fulin Hotel, Professor Huang Longtao (left) has tips on picking "bright" abalones. He also said that abalones produced in Japan are always of the highest quality. (Photo by Li Zetong)
The abalone dishes developed by the founder and head chef of Fulum Hotel Yang Guanyi (left) are well-known both at home and abroad, and have been with the apprentice and executive chef of Fulin Hotel for over 28 years. (Photo by Li Zetong)
As a Michelin-class chef, Huang Longtao still studied at the Chinese Culinary Academy a few years ago. "To continuously add value to yourself, you need to know the strengths of people who want to learn." He also said that the most hope is that more citizens can know about them Dishes, understand that "Michelin Samsung Restaurant, which represents the expensive capital, rises." In recent years, they have designed civilian menus, which is exactly the reason.
Huang: Willing to try curry-flavored abalone
As a star restaurant, some will choose to stick to their own set, and guests taste the "original flavor" of the chef. Huang said that they choose to accept different opinions and cultures, and the food is also constantly "upgraded." As a restaurant that greets Chinese and foreign tourists, we will try our best to cater to the needs of customers. "If you have Indian Indonesia and want to eat curry-flavored abalone, I will try to scare it. I really would try it." You have to try. "Also said that as a star-rated restaurant, there must be" attentive service "," we must remember the habits of guests, all of us have a record, sometimes talk Knowing that I ’m celebrating my birthday, I will prepare Dingshou Tao. If I want to eat, I will be out. "
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Ahichi: I wo n’t retreat from stress
Yang Guan is a year old and speaks not too much, but every word is still meaningful. He admits that he is happy to receive the three-star honor, and believes, "There is no limit to learning, you must continue to do it, rest and stress yourself. I will not regress. When talking about cooking for the French president, I still smile. Looking at the ups and downs of Hong Kong, witnessing the best and worst times, Yang also felt about the social affairs of recent months. "This year's market, everyone will have difficulties, but whether they will pass, The people of Hong Kong do not know how to fall, they will never fall, and they will find ways to solve their difficulties. "
Huang Longyan said with a smile, the master loves challenges and changes, "The master and the family will catch me to study the new cooking method! It used to be delicious, and Jiaqu knows that healthy food is the most important." Yang Guanyi still insists on not retiring. When he thinks of new dishes and new tastes, he immediately studies the practice with his apprentices. I believe that this is also the reason why he keeps "elves" at an advanced age.
As a Michelin-starred Cantonese restaurant, it must be "expensive, not necessarily expensive ..." for the common people. It turned out to be an annoyance for Huang Longtao, "I know that there will be many people." Therefore, I have studied many different menus. I hope that many people can taste our produced abalone. In fact, it will not be pricey. "He handed over the recommended menu for the recent month, and" Winter Solstice Package "for 6 people For 5980 yuan, there are already some beautiful spots such as abalone, grouper and anchovies. Although it cannot be said to be a "popular" price, Hong Kong people who go out for meals for two to three hundred yuan per meal are not "unable to eat". Food, in fact, when a restaurant, always hope that their food can be tasted by more people.
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