Biography

Seasoned Chinese Chef Patrick uses fresh ingredients to cook a wide range of Chinese cuisines, from homey dishes to premium menus. Being grown up in the Cantonese culture, Patrick believes that Soup is indispensable on a Cantonese dining table, that’s why we can see soup in every menu he is offering.

Currently head chef of a private clubhouse restaurant, Chef Patrick oversees the kitchen operations and design menus not only authentic Chinese but also Chinese-Asian fusion cuisines. Before that, he worked in Chinese restaurants of Le Meridien Cyberport Hotel and Harbour Plaza North Point Hotel and also some local dim sum restaurants.
Experience Highlights

Restaurant Chef, Private Clubhouse, (2017 - Present)
Nabe Yarou, (2016 - 2017)
Nam Fong, LeMeridien Cyberport, (2004 - 2016)
Harbour Plaza North Point, (2000 - 2004)
蒸品店, (1998 - 2000)
Cuisines

Chinese, Cantonese, Taiwanese & Thai
Spoken Language(s)

Cantonese
Chef's Note

In case there is any inconsistency between the translation of the English and Chinese dishes above, the Chinese shall prevail.
I will bring 1 kitchen assistant for cooking work if there are over 8 guests.
I will bring 1 kitchen assistant if English or Mandarin communication is required.
I am pet friendly.
I will arrive 3 hours prior to the dining time.
I can prepare vegetarian portion for some of your guests.
I am sorry that I do not go to outlying islands except the Lantau Island (accessible by cars).

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Showing 1 review(s) submitted by Gourmets who booked Chef's service:
Carolyn Lee

平,靚,正

前菜 - 龍鬚蝦棗
即炸即食,有咩可能會唔好食先得架!外面用麵條包住D蝦滑炸,外脆內彈牙!雖然係好熱氣,但都忍唔住食左兩粒。

湯 - 咸檸檬燉鴨湯
依個湯個名好怪咸檸檬,同埋個湯顏色好清,石師傅解說依個湯係一個潮洲嘅湯水,佢話佢研究左好耐點先唔會令個檸檬有苦味走出黎,我地飲落確得好清新,解返蝦棗嘅熱氣!

主菜 - 藜麥露筍炒帶子
比較少中菜廚師用藜麥下菜,帶子爽口,不錯不錯

主菜 - 鳳梨宮庭豬軟骨
廚師自己帶埋個煲仔黎上菜,賣相十分吸引,豬軟骨炆到好淋,相當入味!廚師用鮮菠蘿配合返,夏天食一流!

主菜 - 古法芝麻鹽焗雞
雞肉唔會好似出面食雞咁乾淨淨。味道不錯,雞肉滑!

甜品 - 腰果杏仁露
當我食落口,覺得點解咁大陣好立克味嘅?廚師問我地除左腰果同杏仁,佢仲落多左一種材料,問我地食唔食到?我就試答麥皮,廚師就讚我犀利咁都食得出!佢話想令到個杏仁露更加企身同埋有少少麥香。

再一次多謝 石師傅 上門煮一餐咁好食嘅晚餐比我地食!

Menu selected: A Taste for First Time