Tatming Kwong
Biography
Being in the commercial kitchens for over 30 years, Chef Ming is very familiar with operations in a Chinese kitchen. He has been working in Cantonese restaurants and Chinese restaurant in a clubhouse. Not only he is well trained to cook Cantonese, he is also very good at cooking Hunan cuisine. Ming has been studying the way to cook authentic Hunan dishes 20 years ago specially for his wife who could not find the taste of her home town “Nan Shan” in Hunan after moving to Hong Kong.
Chef Ming's father is also a cook who is from Taishan. Chef Ming thus cooks also his father’s signature glutinous rice, which he will launch in the seasonal menus. Other than the purely Hunan menu, he also creates some of his menus with a mix of Cantonese cuisine, which can truly illustrate his culinary story.
Experience Highlights
Over 30 years professional culinary and kitchen experience: Treasure Restaurant North Point, Elegance Seafood Restaurant Hung Hom, Hong Kong Girl Guides Association Club House, etc.
Cuisines
Chinese - Cantonese、Chinese - Hunan
Spoken Language(s)
Cantonese, Mandarin
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 assistant
I am pet friendly
I will arrive 3 hours prior to the dining time
At least two burners on a stove is required
For induction/ electric stove, at least 2000W is required
I am sorry that I do not go to outlying islands
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:
Tasty food (2)Friendly chef (2)Efficient service (2)Highly recommended (2)Fresh ingredients (1)Value for money (1)Memorable experience (1)
Showing 3 review(s) submitted by Gourmets who booked Chef's service:
Richmond L

It was a great opportunity to taste home-cooked authentic Hunan cuisine. The menu was quite extensive, and included some dishes that we were not familiar with. The spicy braised duck was my favorite: the meat was tender and very flavorful. Our group like spicy food and we made special request to the chef to make the dishes extra hot, and we were not disappointed. It was a unique and fun dinner experience for most of us

Menu selected:　Hunan Specialties
Dorothy M

明師傅本身是粵菜大廚，太太是湖南人，用料、煮法都是地親湖南農家美味！
佢地一家三口好準時開飯前三個鐘，就來到屋企準備。7點準時開席，5個前菜，10個主菜，1個甜品，食足3個半鐘，食到班辣腳個個捧肚誰開，仲有得pack剩食走！
吃過這一餐，又長知識，湖南菜唔係一味死辣同埋死油！又係堅好掂的一餐！！！剁椒魚頭無死辣，仲滲啲花椒香，正到爆；仲有湖南白水鴨都係高度推薦，鹵水香醇中有點辛辣，又不會搶去鴨肉味，鴨肉軟腍美味！同埋很喜歡師傅不浪費將做菜剩下的蔬菜做成美味沙律，配上用白醋及醬油調成的沙律汁，又可食到多蔬菜，又不浪費，又解辣!
價錢每位$800，超抵！

Menu selected:　湖南藍山農家菜
Jenny W

青花玉露花， 味道好似蒜泥白肉，但配合埋薄薄嘅青瓜片，一啖一件，成件事好清新！
成餐食完情不自禁要講句經典對白：「辣得很過癮呀！」下次會試師傅嘅湖南菜單！

Menu selected:　惹味香辣菜