For Roy Chan, his passion for the culinary arts was ignited by his family’s connection to cooking and food, most importantly, his father’s work at sea as a chef.
When he began his culinary apprenticeship, Chan worked with Michelin-starred chefs during what he called an eye-opening experience. He said watching the chefs use seasonal ingredients and present traditional dishes with innovative cooking methods left a lasting impression on him.
When in the kitchen, Chan has enjoyed working with fresh ingredients and experimenting with new cooking techniques to create unique flavours. He said his style has emphasised a balance between tradition and innovation.
Chan now works as the Executive Sous Chef at the Hari Hong Kong, a luxury hotel in the heart of Hong Kong Island.
Recently, he has explored using melon as a central theme. Along with the kitchen team, Chan has created dishes such as cantaloupe melon risotto, paired with gorgonzola and sorrel, blending classic elements with innovative twists.
Chan has a particular fondness for porcini mushrooms due to their smoky, meaty and nutty flavour profiles. Unlike many other mushrooms, porcini retain their unique taste even after drying and cooking. He said that he has loved incorporating them into risottos, where their texture and flavour truly shine.
He said the Hong Kong catering industry will face several challenges, including changing consumer demands and the need for sustainable growth.
“It's crucial for us to maintain a focus on quality while researching sustainable practices. We’ve also begun pursuing accreditation in sustainable development,” he added.
To develop a distinct style, Chan has believed in the principle that simplicity is key.
“Making thoughtful choices based on this idea can help shape a unique culinary identity.”
Currently, Chan has continued to work on new recipes for his upcoming seasonal menu. He said he was excited to be incorporating chestnuts in various dishes, which are perfect for winter.
Chan and his team have aimed to offer both traditional and innovative dishes to provide all customers with unique and memorable dining experiences.
Reflecting on his career to date, Chan expressed his gratitude to his friend, Francesco Gava and The Hari Kong Kong for providing him with the incredible opportunity.
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