In 1991, Ip Wing-chi, who has always been fond of tea appreciation, Chinese calligraphy and Chinese music, set up Lock Cha, which was relocated to its current Flagstaff House Museum of Tea Ware in Hong Kong Park in 2003. “Lock Cha means the joy of drinking tea whereas Ork Cha (another Cantonese pronunciation for the character “lock”) means music and tea I’m fine with both,” says Ip. In this cream-coloured colonial building surrounded by birds and flowers, diners get to choose from a long menu of 60 types of tea while listening to Cantonese naamyam songs or gu qin music by So See Dai, an expert of the ancient Chinese string instrument (unavailable temporarily due to the pandemic). “I look for the tip-top qualities in both the food and drinks,” Ip says. Each table has its own kettle to brew hot tea, which is served in porcelain cups and clay kettles of various sizes according to the tea leaves’ nature. Ip recommends the aged Zhen Shan brown pu’er, which has a mellow a
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With almost three decades of experience in prestigious Chinese restaurants in Mainland China, Hong Kong and Macau, renowned Cantonese Chef Albert Au 歐國強 has landed on the tropical shores of Singapore and now helms the one Michelin-starred Cantonese restaurant Jiang-Nan Chun at Four Seasons Hotel Singapore.
Four Seasons Singapore Appoints Albert Au as Executive Chef of Jiang-Nan Chun
(14 Jan 2021) The Four Seasons Hotel Singapore has appointed Albert Au 歐國強 as Executive Chef of the one Michelin-star Cantonese restaurant Jiang-Nan Chun.
Born and raised in Hong Kong, Chef Au began his culinary career at the tender age of fourteen years old. Today, he has almost three decades of experience working in prestigious Chinese restaurants in Mainland China, Hong Kong and Macau, and is as passionate as ever about the art of fine Chinese cuisine.
Chef Au became the world’s youngest three Michelin-starred Chinese chef in 2014 while at The 8 Restaurant, Grand Lisboa Hotel in Macau and was most recently the Executive Chef for Hong Kong Lai Sun F&B Management