Food | Old world sophistication

Thinking back to the days when I was growing up in Macau during the 1980s, I immediately recalled how I loved the traditional Cantonese dishes served in Chinese restaurants during that time. During the last century, Cantonese dishes were prepared by seriously well-trained chefs who had honed their skills for years in the kitchen. Back then, a chef’s mastery was recognized not only in the way the food tasted, but also in how he or she prepared the creation.
Recently, I was very happy to rediscover the taste I had known during my childhood at Man Ho Chinese Restaurant, located in Asia’s largest JW Marriott, JW Marriott Hotel Macau. At Man Ho, each and every dish accentuates the precision and finesse of classic Cantonese techniques, as well as an eye for beauty with its contemporary presentation. Whether it is a sophisticated dining experience for business entertainment, or a simple memorable family gathering, guests will not fail to be impressed by the exquisite menu offering the finest in Cantonese delicacies.
The man behind such exceptional merit is Executive Chinese Chef Andy Ng, who is a well-known master in the world of Cantonese cuisine. Chef Andy is an accomplished Cantonese Chef with over 40 years’ experience in the industry, 30 of which have been in management positions. He was one of the first generation of cooks at Lei Garden Chinese Restaurant in Hong Kong where he assumed the title Chief Cook and built an early expertise in traditional Chinese cuisine.
“In the 1970s, if you wanted to be a chef, the first thing you did was to help your master wash his apron. Don’t even think about cutting, cooking or doing anything else. Back then, an apprentice needed to respect the master and gain his trust. That was an unspoken rule. You needed to show the master that you were extremely hard working and worthy of attention. Only then would he start to teach you anything,” he said.
One of the first dishes that Chef Andy learned to create 40 years ago was milk curd 炒鲜奶. The main ingredients for the traditional Cantonese dish from Shunde are fresh milk and egg white.
“These days, I think we are redefining the meaning of luxury in the culinary world. Several years ago, it was all about using expensive ingredients like shark’s fin. But now, the emphasis is put on appreciating the cooking techniques, exceptional craftsmanship that can only be executed by a real master. It is as if all of a sudden, the trend is like what it was before in the 1980s,” I comment.
“You are absolutely correct. The key to cooking up the perfect milk curd in the wok is the right temperature and right timing. The fire 火侯 cannot be too strong or too weak. The soft and smooth texture of the milk would be ruined if the fire is too strong, and if the fire is too weak, it would become watery, which is no good on the palate,” Chef Andy adds.
Anyone who loves Cantonese cuisine also is aware of the fact that the broth is the essence of the delicate cuisine. For a simple dish such as organic simmered broccoli, the taste of the vegetable is exponentially enhanced with the supreme broth that is poured on top. The quality of the broth is equally exemplified in Chef Andy’s amazingly prepared fried-rice, wrapped in a lotus leaf together with lobster and abalone. Personally, nothing makes me happier than appreciating authentic Cantonese dishes that are prepared by a true master who is passionate about preserving tradition.
“I am going to share all the skills that I learned with my colleagues so that authentic Cantonese cuisine can be enjoyed by future generations. That is one of my goals in life,” he concluded with a big smile. Indeed, Chef Andy is a man who cannot hide his enthusiasm for his job, and for foodies, we cannot be more excited to have him around.