Eric Suen, dim sum head chef
With 21 years of cooking experience, he has worked as a Cantonese Chinese chef, siu-mei, and dim sum chef. He has participated in many volunteer activities in the catering industry. Besides, he has also served as a consultant outside of work, creating new products with ingredients, adding traditional and healthy concepts to multi-national ingredients. Elements make mixed dishes.
Work experience:
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Woo Cheong Tea House – dim sum head chef (18 October 2021 – now)
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MIAN Kapok – dim sum head chef (28 March 2021)
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FAM 囍 Residence - dim sum head chef (August 14, 2020)
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Dim Sum Library - dim sum head chef (Dec 11, 2019)
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Metier & toolbar - Freelance Chef (October 11, 2017)
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Disciplined Services Sports and Recreation Club - Dim Sum Chef of Chinese Restaurant (15 September 2017)
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Kornhill in vogue (April 18, 2020 - July 2020)
Daphne Chef, Chef of Thai Private Kitchen
Love to eat, cook and travel, especially Thailand and Thai food!
I met my master in Bangkok in 2018. I have been learning to cook Thai food with my master for nearly 2 years. After returning to Hong Kong after the period, I will publish the left two cookbooks by myself. And now I mainly take care of private Thai dishes.
Ancient furniture kitchen, gourmet / private kitchen manager
Hello, I'm Keith. I always introduce myself as a fat boy for food. The reason is simple, because I like to donate money to get good food. Study slowly and try to restore the taste! In addition, of course, you can see how much I have for food just by looking at my body shape.
In fact, many people have asked me, in fact, I am best at cooking side dishes. To tell the truth, sometimes I may not answer, because I will dabble in the dishes of many countries, and then use my own method to interpret, so I would classify it as a fusion dish, because I think that no matter the ingredients are expensive or authentic, as long as the cooking method is used, there will be many different possibilities, so I will briefly say that I will make a difference. The ingredients are mixed and matched with each other, try to make it simple and easy to cook, and share it with everyone.
In fact, sometimes I feel that my desire and level of food are more or less influenced by the people of the house. Since the family of the house has been engaged in a sauce garden business for nearly 80 years, the people of the house have always had certain requirements for the pursuit of taste. , Under the influence of my ears and eyes, I naturally do not let it go, and have my own set of taste standards.
QRcookeasy everyone loves cooking in the kitchen, cooking KOL
I'm a flight attendant and I've been doing it for more than 30 years. Because of my work, I can eat wherever I go. Besides, I like photography and cooking. I ordered it to cook, and sometimes I would walk into the restaurant or the hotel kitchen to ask the chef! When I return, I can cook it and enjoy it with my family and friends.
My way of reducing stress is to buy food to cook, to reduce negative emotions at work, and to focus on cooking. 'Love', not 'chaos' or 'chaos'! I hope I can share my 'homemade' food and decompression methods with you!

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