Biography

Master Chef Kevin Chuk has over 35 years of professional cooking experience. He has worked in well-known restaurants, hotel Chinese restaurants and restaurant groups, and has taught at the Chinese Culinary Institute of Hong Kong for more than 10 years. Chef Chuk specialises in regional Chinese cuisines from the North to the South and the East to the West, especially cuisine of Beijing, Sichuan, Shanghai, Hunan, and Canton.

Chef Chuk was employed by the Government House and celebrities as home cook in recent years. Cooking both homey dishes and banquet dishes in residential kitchens isn’t a challenge for him. He carefully selects ingredients, pays attention to details, and keeps improving every dish from time to time, his attitude leads to the high standard achievement.
Experience Highlights

Mobichef (2020 - Present)
Domestic Staff II (Chinese Cooking), Government House (2016 - 2019)
Chopper No.1, Howard's Gourmet (2016 - 2016)
Head Chef, Taiji Catering (2015 - 2016)
Stove No.1, Dong Lai Shun (2014 - 2015)
Executive Chef, Sichuan Paradise (2013 - 2014)
Senior Tutor (Sichuan and Hunan cuisine), Chinese Culinary Institute - VTC (2001 - 2012)
Cuisines

Northern Chinese, Suzhou, Hangzhou, Hunana, SiChuan, Cantonese regional Chinese Cuisines
Spoken Language(s)

Cantonese, Mandarin
Chef's Note

In case there is any inconsistency between the translation of the English and Chinese dishes in the menu, the Chinese shall prevail.
I will bring 1 kitchen assistant for cooking work if there are over 20 guests
I will arrive 3 hours prior to the dining time
I can prepare vegetarian portion for some of your guests
For location that is not accessible by van/car, please contact Concierge for enquiry before placing an order
Photos shared by Gourmets
Highlighted by Gourmets:
Showing 1 review(s) submitted by Gourmets who booked Chef's service:
Wendy K

祝師父十分有禮!菜式手功精緻!

特別一提,金湯海鮮石榴球;外層是一片薄薄的蛋白,包住海鮮製作而成!師傅說他蛋白需要一片一片咁蒸製而成!

鮑汁荷葉飯 每位一隻,好似珍珠雞大小!師傳拿捏個濕到剛剛好,唔會太濕也唔會太乾,最後上面炸脆嘅乾瑤柱絲,簡直就係畫龍點睛!

我食過最好食嘅,高力豆沙!
一定要親熱食,一定要親熱食,一定要親熱食!重要嘅事講三次!

祝師傅 我想信很快會再見到你!;)

當晚餐單:

前菜
上海素鵝
話梅醬鮮淮山


貴妃蚌龍躉魚湯

熱菜
米湯燴海參
鍋塌釀玉帶
金湯海鮮石榴球
沙爹金菇肥牛卷
鮑汁瑤柱荷葉飯

甜品
高力豆沙球拼果盤

Menu selected: Handcrafted (4-8 Person)