From Hong Kong, Chef Fung Man-Ip has many years’ experience cooking Cantonese cuisine with his expert modern twist. As Executive Chef at Duddell’s, he will focus on leading the talented culinary team at Duddell’s to create Cantonese dishes emphasising the flavourful and aromatic flavours synonymous with the region’s most loved ingredients.
Fung Man Ip
Chef Fung is a highly respected Cantonese chef and well-established in the Chinese culinary scene. Most recently he worked at Michelin-starred Dynasty Restaurant in Renaissance Hotel and he is best- known for leading the opening kitchen team at Mott 32. Growing up in Hong Kong, the city’s buzzing local eateries and street stalls inspired the talented chef to turn to cooking at an early age. He began his career in 1979 at Golden Jade Seafood Restaurant where he learnt the basic craft of Chinese cooking. In 1985, he moved on to Lei Garden Restaurant Group where he was quickly appointed head chef at the famous Lei Garden (Pitt Street). Since then, Chef Fung has worked across China at a range of established Chinese restaurants.
Chef Fung believes in traditional Cantonese cooking techniques and ingredients infused with Western elements. He is passionate about cooking, spending his free time discovering both local and Western restaurants in Hong Kong, exploring the different flavours and methods both regions practise, incorporating into his own cooking with a creative flair.
1. What is your philosophy when it comes to food?
Bring delicious is key. I believe that a good chef should be able to create good a dish, regardless of the circumstances.
2. Name your most Favourite dish on the menu? And why?
Crispy lobster with salted egg yolk and pumpkin. The aromatic and flavourful salted egg yolk brings out the sweetness of the lobster and pumpkin very well. It is also a very nice dish to enjoy alongside a glass of wine.
3. Main considerations when it comes to choosing your ingredients?
Seasonality and freshness. Everything else depends on the style of dishes you want to create.
4. How do you see the growing demands for sustainable produce affecting the food world?
It is now a big consideration in the food world. People are more aware than ever before of how “modern food consumption” (mass production/ commercial farming) can destroy our eco-system. It’s not only about how we grow produce, but also about how we transport the produce and use it. Indeed, one of the reasons we encourage using local produce is to reduce the carbon footprint.
5. If you weren’t a chef, or in the food business, what would you be?
I guess I would be doing something related to children – in a charity or helping out as a volunteer. I really enjoy spending time with kids.
6. Do you have a memorable food experience that impacted you as a child or young chef?
I used to eat a lot from the hawkers near my place when I was a child – curry fish balls, imitation shark fin soup… These dishes were very affordable and very taste. It was eating these that inspired my passion for cooking them!
7. What do you enjoy most about being a chef?
I like creating and cooking new dishes. As a chef there are so many possibilities to explore and discover.
8. Other than creating good food, what are the most important qualities that make a successful chef?
It’s important to be able to manage a team. Teamwork is also key. One cannot operate a restaurant without the support of the whole kitchen and operations team.
9. If you had a choice of anything for your last meal, what would you choose to have?
Hot pot – simply because I can put all the things I want to eat in it and have them in one go!
10. Do you have any tips for budding chefs or restauranteurs?
Stay curious. Be open to everything. Work hard. Keep your passion.
For the review on Duddell’s visit: savourblackbookasia.com/duddells-hong-kong/
ADDRESS:
Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central
OPERATING HOURS:
Lunch: Mon to Sun, 12:00 noon – 3:00 pm
Dinner: Mon to Sat, 6:00 pm – 11:00 pm; Sun, 6:00 pm – 10:00 pm
RESERVATIONS: Recommended
PHONE: +852 2525 9191
EMAIL: info@duddells.co
WEBSITE: http://www.duddells.co