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Mandarin Oriental Taipei welcomes new Cantonese restaurant

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Mandarin Oriental Taipei welcomes new Cantonese restaurant
23 May 2016 - Mandarin Oriental, Taipei is delighted to introduce one of the most prominent restaurants in Hong Kong, Fook Lam Moon, to present a series of traditional, classic Cantonese cuisines in Taipei from 25 to 28 May, 2016. Helmed by the experienced Chef Tak-Keung Cheung, Fook Lam Moon has been listed in “Asia’s 50 Best Restaurants” for four consecutive years since 2013. The restaurant stands as a culinary benchmark in Hong Kong as the leading Cantonese venue for social elites and connoisseurs for 68 years. Until today, the restaurant is still known as the “Kitchen for the Rich”. This May, from 25 to 28, Fook Lam Moon is set to present a six-course lunch set menu priced from TWD 3,880+10% per person, and an eight-course dinner set menu priced from TWD 5,160+10% per person at Ya Ge, located on the 3rd floor of Mandarin Oriental, Taipei. Limited seating is available. Advance reservation is highly recommended. To make a reservation, please call +886 (2) 2715 6888 Ext. 3 or e-mail MOTPE-VIPService@mohg.com. Fook Lam Moon --“Kitchen for the Rich” Established in 1948 by Mr Fook-Chuen Chui, “Fook Lam Moon” means “good fortune arriving at your door”. For 68 years, Fook Lam Moon has strongly held onto its motto, “to select ingredients of the highest quality with outstanding culinary style to produce traditional, classic Cantonese fine dining.” When Fook Lam Moon was founded in 1948, Hong Kong was just recovering from the aftermath of WWII. Going out to eat was considered a luxury for most people during that period of economic difficulty. However, for the few more fortunate, hosting a family lunch or dinner party was a necessity. For them, it was the only way to enjoy decent food and experience fine dining. As a result, outside catering service soon gained popularity and went viral in Hong Kong among the high-end class and social elites. Hence, Fook Lam Moon was also known as the “Kitchen for the Rich”. In 1953, the name of the restaurant was changed from “Fook Kee” to “Fook Lam Moon”, meaning that the arrival of Fook Lam Moon chefs was akin to the arrival of happiness and good fortune for the guests. In order to provide “the happiness of food” for everyone, selecting the ingredients of the highest quality is the iron rule for Fook Lam Moon. Based on this iron principle and belief, Fook Lam Moon has successfully won the hearts of many connoisseurs. Later, as Hong Kong began to boom and recover from the aftereffects of WWII, Fook Lam Moon opened its seafood house in 1972 and its second branch in 1977. In August 2015, the restaurant opened its third branch in Macau. Known as the “Kitchen for the Rich”, Fook Lam Moon has strictly upheld its service principles as well as its absolute standards on the quality and flavour of the selected produce to offer guests a one-of-a-kind fine-dining experience. Fook Lam Moon has been widely acknowledged by the industry and food critics and received numerous international recognition. The Michelin Guide awarded Fook Lam Moon one Michelin star. Wine Spectator listed the restaurant in the “Restaurant Wine List Awards” in both 2014 and 2015. Last year, the leading international fashion magazine, “Monocle”, named Fook Lam Moon as “2015’s Best Restaurant”, the only restaurant in Hong Kong to receive this honour. From 2013 to 2016, Fook Lam Moon has been ranked 15th on the list of “Asia’s 50 Best Restaurants” and was honoured as “Best Chinese Restaurant in Asia”. A Classic Affair of Cantonese Fine-Dining When asked about how Fook Lam Moon earned its reputation in this competitive industry, the third-generation heir as well as Marketing Communications Director, Ms Janet Chui, explains, “There are really three crucial factors: First, uphold Cantonese cuisine traditions. All the chefs still follow the recipes passed down by the founder, Mr Fook-Chuen Chui, as the foundation in creating every dish. Second, quality consistency. To focus strictly on the quality of the ingredients, all dishes have to be monitored and make sure they meet the standard regardless of who makes the dish or when guests arrive. The flavours don’t change. Last but not the least, tailored service. Even though Fook Lam Moon is known as the “Kitchen for the Rich”, all guests will be treated equally with the same delicate service from the moment they arrive at the restaurant. To strive for excellence in every way and make guests feel like they are at home is what makes Fook Lam Moon one of the most successful restaurants in Hong Kong’s culinary history. This May, Fook Lam Moon will bring its famous catering table dishes to offer Taipei diners the luxurious experience of Cantonese fine-dining and the unyielding passion and persistence that demonstrate the essence of Cantonese culture. Head Chef Tak-Keung Cheung at Fook Lam Moon, Kowloon Chef Tak-Keung Cheung started his career in the kitchen at age 16 as a pastry chef, then he met his mentor, Mr Jing-Hong Wu, who inspired his passion and interest in culinary arts. After many years of training, Chef Tak-Keung Cheung joined Fook Lam Moon in 1996 and is now one of the most senior chefs at Fook Lam Moon, Kowloon. Chef Tak-Keung Cheung has been carrying forward Fook Lam Moon’s iron principles for more than 30 years in using the highest-quality ingredients with outstanding culinary style to produce traditional, classic Cantonese gourmet. When asked about how to be a “good chef”, Chef Tak-Keung Cheung says that the crucial factor is to fully master the ingredients. A good chef is able to showcase the unique characteristics and natural flavour of the ingredients to their full potential, and use the ingredients in the right place with the right sauce in order to present a dish that keeps people talking. More importantly, a good chef needs a clear state of mind and patience. From handpicking the produce, preparation, cooking to final plating, every step requires absolute focus and effort. Strictly following the principles and the traditions is a rule of thumb for a “good chef”. The essence of Cantonese cuisine is “freshness”, therefore, the prerequisite for a good dish is to utilise seasonal ingredients. Fook Lam Moon single-mindedly follows this principle and always makes sure guests are offered the freshest and top-notch ingredients. An Epicurean Feast at Ya Ge From 25 to 28 May 2016, Chef Tak-Keung Cheung is set to indulge diners at Ya Ge, located on the 3rd floor of Mandarin Oriental, Taipei, in an unparalleled dining experience of classic Cantonese cuisine. A six-course lunch set menu is priced from TWD 3,880+10% per person, and an eight-course dinner set menu is priced from TWD 5,160+10% per person. An a la carte menu featuring an exclusive selection of Chef Cheung Tak Keung’s recommended dishes is also available. To make a reservation, please call +886 (2) 2715 6888 Ext. 3 or e-mail MOTPE-VIPService@mohg.com.