Food

Chef Wo presents unconventional twist to classic Cantonese cuisine


03 April 2017

W Taipei Appoints The New Executive Chinese Chef Wo Hoi Ming

After acquiring a Michelin-star culinary experience in Japan, Hong Kongese chef Wo Hoi Ming introduced a “WOW-TASTIC” menu by marrying classical Cantonese cuisines with an innovative and modern presentation at W Taipei’s YEN Chinese Restaurant. He utilises premium imported ingredients and local ones from Taiwan on the brand new dishes that brings an extraordinary experience to diners.

“Taiwan is real a Formosa island. In the past months, I’ve found abundant and authentic ingredients, from succulent seafood to various vegetables in Taiwan. These inspire me to create the Cantonese cuisine with the touch from Taiwan which will win over the local foodies’ taste buds.” says Chef Wo Hoi Ming

With over 28 years of experience in the culinary world and having worked in numerous renowned restaurants around the world including Lei Garden in Hong Kong, Rice Empire at Sands Cotai Central in Macau, Crystal Jade Golden Palace in Singapore & Thailand, and Tai Thong restaurant in Malaysia. In 2012, Chef Wo was finally crowned with Michelin One Star while he was leading the Xian Tao (Nouvelles Cantonese cuisine) restaurant at The Ritz-Carlton in Osaka, Japan.

Chef Wo’s groundbreaking gourmet journey is said to be filled with satisfying surprises with recommendations that include “Steamed mud crab claw, egg white with aged Huadiao wine,” “Penghu tiger prawns seared in chardonnay white wine sauce,” “Steamed Penghu lobster with egg white, ham and bird’s nest,” and “Rice noodle with clam and luffa in superior braised lobster stock.”

YEN Spring it on Formosa set-Wok fried mushroom, Penghu lobster, Hokkaido scallop, American winkle with pickled chili and asparagus
YEN Spring it on Formosa set-Wok fried mushroom, Penghu lobster, Hokkaido scallop, American winkle with pickled chilli and asparagus

And now, with Spring in our path Chef Wo has curated a new set menu that represents the true food journey of Formosa-Taiwan, “Spring It On, Formosa!”. “Spicy Hualien bird’s nest fern with cordyceps” and “Chilled Changhua ark tomato with osmanthus flower” are two refreshing appetisers. And “Wok fried mushroom, Penghu lobster, Hokkaido scallop, American winkle with pickled chili and asparagus”, “Deep fried pork ribs with Dahu strawberry and Zhenjiang vinegar”, “Seafood fried rice, sakura shrimp and Chinese toona” are delicious main dishes that can actually represent the agriculture and fishing industry of Taiwan.

Chef’s signature soup “Double-boiled Hualien corn-fed chicken soup, dried scallop, Wulai mountain aboriginal spice” brings in the fragrance of mother nature. And to finish the course with something sweet, “Cream of mango with sago pearls, pomelo and Dahu strawberry” is the best choice to enjoy fresh local fruits in season.

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