Thursday, 12 November 2015

我最尊敬的厨师@利苑酒家

在@利苑酒家用餐已经超过20年了, 从宝路华酒店到现在的@Chijmes, Victoria Street,  这20多年他们一直保持一贯的水准, 当然他们也会跟着时代的变迁一直研究新菜式。
有一位大功臣一定要提一下, 就是李伟航师父。虽然他一直很谦虚的讲到其实是他的老板(陈树杰先生)教导有方, 同时在控制食物的要求很高。其实我相信他所说的话, 因为我听过很多从@利苑酒家出来的大厨都是讲同一句评语。他们都说老板(陈树杰先生)在饮食方面的要求很高, 教导厨师的时候很严格。所以才有现在这么成功的@利苑酒家。
不过我觉得老李(李伟航师父)也很重要, 因为老板不可能一直在他身边, 所以老李自己需要很努力的保持一贯食物的水准, 同时还要不断试新菜来吸引更多的顾客。这是一分很大压力的工作。他一定要有坚定的毅力和喜欢服务顾客的心态才能坚持到现在。
我很喜欢跟老李谈话, 是他让我知道"上汤"对中菜的重要性。所以他们有一个特别的炉来煲汤 (因为需要一次煲6个钟头, 而且在这段时间是不能再打开这个炉, 所以需要这个特别的炉来煲汤), 在下午的时候是准备晚上的上汤, 而晚上是准备明天午市的上汤。有一个小秘密我相信很多人都不知道, 他是有一本小册子记录所以客户的饮食习惯。这是一个很专业的做法, 这个做法可以令到食客有宾至如归的感觉。其实很多人都不知道这个小秘密。是我们谈到对顾客的需求的时候他才跟我讲。他跟我说很多时候老顾客会提供意见给服务员, 他们就会转告给老李让他知道顾客的饮食习惯, 之后他就会记录在这本小册子。等到下一次他们再来用餐, 老李就会以各人的口味做适当的调整。让他们吃的津津有味, 回味无穷。我觉得这是一个很专业又贴心的服务。
其实老李真的很忙, 我们很难真的坐下来好好的谈一下, 每次我们谈到一半, 他就要进厨房做事。我觉得这是很难避免的, 因为他的责任重大, 要应付这么多顾客, 真的很辛苦。写到这里真的很想现在就去吃我最爱的虾饺, 烧賣和喝靓汤。

难得有机会拍一张我最尊敬的老李(李伟航师父@利苑酒家)的纪念照

For more than 20 years I have been patronising Lei Garden Restaurant, they shifted from 宝路华 hotel to the current location at Chijmes, Victoria Street. The restaurant had maintained it's outstanding quality for the past 20 years and of course moving forward creating new dishes which never disappoint me. 

Lei Garden's success comes a huge part from the head chef 李伟航. He is a humble man who claimed that his boss (陈树杰) is the person who groomed him well and kept the food quality consistent. I actually believed what he said as many other reputable chefs from Lei Garden complimented the same. They said that the owner was very strict and had high expectation in both food and service. This made what Lei Garden is today. 

Personally I felt that chef 李伟航 is equally significant because the owner can't be at the restaurant all the time, it was his determination and hard work that pushed the restaurant further to another level. He put in extra effort to experiment new dishes to keep up with the taste of the newer generation. This is a stressful job as he is required to be determined in his work and passionate in serving customers, but he did not see it as an obstacle but was able to perservre and manage the restaurant even better. 

I like talking to him, he made me understand the importance of the stock used in many dishes. He used a special furnace for boiling his “secret weapon”. (It takes 6 hours to boil without opening that explains how delicious the taste is). The stock boiled in the afternoon is used during dinner time while at night it is prepared for the next day. You can imagine the amount of goodness in the stock. 

Just to share a little secret of the chef which I believed many did not know about. He has a small booklet which he records each of his customer’s order habits. It is his way of understanding the needs of the diners which I thought is a professional behaviour. He allowed his guests to feel like a VIP and treated with necessary attention. Others might not know his secret however I was considered lucky to know as we talked about customers’ needs and he shared it with me. At many times customers will feedback directly to the attendants about their dining experience and they would report those information back to him. He would then take notes and pen down on his booklet. When the same customer returns, he will then serve them according to what they want based on their preference. Most of the time this impressed many customers, they are simply treated like royalties with an excellent service.  

 Mr. Lee is a busy person, it is a rare chance for us to sit down and talk for such a long time, he was called back to the kitchen even in the midst of our conversation. This was inevitable as he has a heavy responsibility to look out for all his customers, it is really not easy being a head chef. His dedication is truly admirable. As I am about to finish up with this blog post, I have a craving of my favourite “har gao”, “siew mai” and a bowl of nutritious soup. Can’t wait to feast again.

No comments:

Post a Comment