The best duo: Towngas becomes MICHELIN Guide Hong Kong Macau 2021 Official Energy Partner

French top-class restaurant
ÉPURE has been awarded one MICHELIN star from 2017 onwards for five years in
a row. Chef Nicolas Boutin from France worked for several renowned two- and
three-MICHELIN-starred high-end French restaurants. Boasting the finest skills,
Boutin specialises in creating contemporary dishes that showcase the best
seasonal ingredients from France, bringing the purest flavours of ingredients
to customers and demonstrating the exquisite contemporary French cuisine with
simplicity.

Dish: Potato omelette

Tips for flame cooking: Flame cooking is absolutely indispensable. Even if
cooking simple dishes such as French fries, the dish tastes better with flame
cooking.

L’Atelier de Joël Robuchon has
been awarded three MICHELIN stars for ten years in a row. Specialised in
creating traditional French cuisine with innovation, Executive Chef Adriano
Cattaneo who is from Paris loves to present the traditional French cuisine in
an innovative way with some precious ingredients. Cattaneo uses his intuition
for the best combination of unique flavours to create simple yet outstanding
cuisine.

Dish:
Grilled lobster with asparagus and morel mushroom

Tips for flame cooking: Flame cooking allows the chef to precisely control
the flame, grilling the surface of meat evenly with plenty of gravy
remaining.

Yè Shanghai, relocated to K11
Musea in 2020, has been headed by Chef Sze since the restaurant opened in
1998. Chef Sze is an experienced chef who specialises in creating specialty
Chinese cuisine through different cooking methods such as stewing, grilling,
stir-frying, and boiling, creating scrumptious yet innovative dishes.

Dish: Sautéed shredded mandarin
fish

Tips for flame cooking: Flame cooking offers an even distribution of
firepower with a better smell. It can also go with a round–bottomed wok that is essential to cooking Chinese cuisine.

Awarded by MICHELIN for 10
consecutive years, Ah Yat Harbour
View Restaurant is renowned for high-end Cantonese cuisine, such as
flavourful braised abalones, signature fried rice served in a claypot, and
baked stuffed crab shell.

Executive Chef Ming Leung joined Sun Tung Lok when he was 19 and held senior
positions at high-end restaurants in China and Hong Kong. After joining Ah
Yat Harbour View Restaurant, Leung has learned a lot from Yeung
Koon-yat as he always shared his experience in cooking and selecting
ingredients. Such experience allows Leung to take a step forward in his
career. Leung specialises in creating and cooking high-end dishes such as
abalones, sea cucumbers, shark fins and fish maws. He also creates recipes
for families with fresh yet seasonal ingredients, enabling more customers to
enjoy his skills and good food. 

Dish: Stir-fried South African
abalone with leek, shallot and onion

Tips for flame cooking: Flame cooking is essential for stir-fried dishes with
“wok hei” in Chinese cuisine. High temperature is necessary to create dishes
with a great smell, and only flame cooking can help us achieve this.

Headed by top Cantonese chef Paul Lau Ping-lui who
possesses more than 40 years of experience, Tin Lung Heen specialises
in Cantonese cuisine and dim sum with two MICHELIN stars. Lau is good at
using the best ingredients and combining traditional yet avant-garde skills
to create new dishes.

Dish: Braised duck and potato
with pickled plum sauce

Tips for flame cooking: Flame
cooking allows chefs to control the firepower with flexibility, which is
crucial to Cantonese cuisine that requires “wok hei”. When the sauce on the
edge of the wok is a bit overcooked and exudes burnt smells, the ingredients can
absorb such smells alongside “wok hei”.