{"id":16824,"date":"2021-08-10T02:00:00","date_gmt":"2021-08-10T02:00:00","guid":{"rendered":"https:\/\/eodishasamachar.com\/en\/2021\/08\/10\/the-best-duo-towngas-becomes-michelin-guide-hong-kong-macau-2021-official-energy-partner\/"},"modified":"2021-08-10T02:00:00","modified_gmt":"2021-08-10T02:00:00","slug":"the-best-duo-towngas-becomes-michelin-guide-hong-kong-macau-2021-official-energy-partner","status":"publish","type":"post","link":"https:\/\/eodishasamachar.com\/en\/2021\/08\/10\/the-best-duo-towngas-becomes-michelin-guide-hong-kong-macau-2021-official-energy-partner\/","title":{"rendered":"The best duo: Towngas becomes MICHELIN Guide Hong Kong Macau 2021 Official Energy Partner"},"content":{"rendered":"

\n<\/p>\n

<\/p>\n

Five Michelin Star Chefs feature in videos to
\neducate audiences about signature dishes on Towngas Cooking YouTube channel <\/i><\/b><\/p>\n


\n <\/p>\n

The chef of One-Michelin-starred
\nAh Yat Harbour View Restaurant will launch classes to teach abalone delicacies,
\nallowing audiences to reproduce the top-class dishes at home <\/i><\/b><\/p>\n

HONG KONG SAR – Media OutReach<\/a> – 10 August 2021 – As
\nHong Kong’s leading flame cooking platform, the Hong Kong and China Gas Company
\n(Towngas) not only offers
\nsupporting services of flame cooking, but also rolls out new yet diversified
\ncooking classes to allow the public to fully enjoy it. This year, Towngas
\nbecomes the official energy partner of the MICHELIN Guide Hong Kong Macau 2021,
\nwhile also rolling out a dedicated MICHELIN Guide Hong Kong Macau 2021
\nexclusively for Towngas. Moreover, Towngas has invited five Michelin Star
\nChefs, who are also commercial customers of Towngas, to star in a video series
\nto educate the public about signature dishes on its Towngas Cooking <\/i>YouTube Channel.<\/p>\n


\n <\/p>\n

\u00a0<\/p>\n


\n <\/p>\n

Please download other
\nhigh-resolution photos here –\u00a0 https:\/\/bit.ly\/Towngas_Cooking_Channel_MICHELIN <\/a><\/h5>\n


\n <\/p>\n


\nApart from this, Towngas has even invited the chef of Ah Yat Harbour View
\nRestaurant to visit the Towngas Cooking Centre at Causeway Bay in September,
\nwho will be teaching the skills of flame cooking! \n <\/p>\n


\n <\/p>\n

Three-Michelin-starred chef relies on flame cooking to produce
\ncrunchy, juicy roasted chicken; Two-Michelin-starred Chinese cuisine chef uses
\nflame cooking to stir fry<\/u><\/b><\/p>\n

Last year, Towngas proudly rolled out
\nYouTube Channel Towngas Cooking. <\/i>The
\ncompany invited a team of chefs to demonstrate their cooking skills, enabling
\naudiences to follow the recipes at home. Meanwhile, this year, Towngas
\ncontinues its effort to invite several chefs from restaurants selected by the
\nMICHELIN Guide Hong Kong Macau 2021.<\/span><\/p>\n

The line-up includes Adriano Cattaneo from three-Michelin-starred restaurant
\nL’Atelier de Jo\u00ebl Robuchon; Paul Lau Ping-lui from two-Michelin-starred
\nrestaurant Tin Lung Heen; as well as representatives from three
\none-Michelin-starred restaurants such as Ming Leung, Executive Chef of Ah Yat
\nHarbour View Restaurant, Chef
\nSze ,
\nchef of y\u00e8 shanghai; and Nicolas Boutin, executive chef of \u00c9PURE.<\/p>\n

All of them will talk about their experiences in cooking and stories of their
\ncareers, as well as showcase their skills in front of the camera to allow
\naudiences to reproduce their recipes at home. The videos can be exclusively
\nviewed on Towngas Cooking<\/i> until
\nSeptember. Please subscribe and follow Towngas
\nCooking <\/i>to receive notifications before watching the videos.<\/p>\n

Moreover, Ming Leung,
\nExecutive Chef of Ah Yat Harbour View Restaurant, will launch a cooking course
\nat the Towngas Cooking Centre at Causeway Bay in September, teaching participants
\nto cook abalone delicacies. The class is now open for registration. If you want
\nto learn from a master chef, you cannot miss the chance!<\/p>\n

Daniel Fung, Head of Strategy & Innovation and Commercial – HK
\nUtilities at Towngas said, “We all know that flame cooking is essential to
\nChinese cuisine that requires ‘wok hei’. However, no matter what types of
\ncuisine they are, flame cooking plays an important part.”<\/p>\n

He added, “Actually, many renowned restaurants that offer different types of
\ncuisine chosen by the MICHELIN Guide Hong Kong Macau 2021 are business clients
\nof Towngas, with the Star Chefs agreeing that flame cooking is an indispensable
\npart of curating delicacies. Their endorsement is a recognition and excitement
\nto us at Towngas, pushing us to take a step forward to reach new heights after
\nbecoming MICHELIN’s official energy partner this year in Hong Kong and Macau,
\nand we all share the same vision of innovation and sustainability.”<\/p>\n


\n <\/p>\n

\u00a0 <\/b><\/p>\n


\n <\/p>\n\n\n\n\n\n\n\n
<\/p>\n

Published <\/p>\n

\n <\/td>\n

<\/p>\n

 <\/p>\n

One-starred Restaurant – \u00c9PURE <\/p>\n

<\/p>\n

French top-class restaurant
\n \u00c9PURE has been awarded one MICHELIN star from 2017 onwards for five years in
\n a row. Chef Nicolas Boutin from France worked for several renowned two- and
\n three-MICHELIN-starred high-end French restaurants. Boasting the finest skills,
\n Boutin specialises in creating contemporary dishes that showcase the best
\n seasonal ingredients from France, bringing the purest flavours of ingredients
\n to customers and demonstrating the exquisite contemporary French cuisine with
\n simplicity. <\/p>\n

<\/p>\n

Dish: Potato omelette

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

<\/p>\n

\u00a0 <\/p>\n

\n <\/td>\n


\n <\/tr>\n

<\/p>\n

Published <\/p>\n

\n <\/td>\n

<\/p>\n

 <\/p>\n

Three-starred Restaurant – L’Atelier de Jo\u00ebl
\n Robuchon <\/p>\n

<\/p>\n

L’Atelier de Jo\u00ebl Robuchon has
\n been awarded three MICHELIN stars for ten years in a row. Specialised in
\n creating traditional French cuisine with innovation, Executive Chef Adriano
\n Cattaneo who is from Paris loves to present the traditional French cuisine in
\n an innovative way with some precious ingredients. Cattaneo uses his intuition
\n for the best combination of unique flavours to create simple yet outstanding
\n cuisine. <\/p>\n

<\/p>\n

\u00a0 <\/p>\n

<\/p>\n

Dish:
\n Grilled lobster with asparagus and morel mushroom

\n Tips for flame cooking: Flame cooking allows the chef to precisely control
\n the flame, grilling the surface of meat evenly with plenty of gravy
\n remaining. <\/p>\n

<\/p>\n

\u00a0 <\/p>\n

\n <\/td>\n


\n <\/tr>\n

<\/p>\n

13 August <\/p>\n

\n <\/td>\n

<\/p>\n

 <\/p>\n

One-starred Restaurant – Y\u00e8 Shanghai <\/p>\n

<\/p>\n

Y\u00e8 Shanghai, relocated to K11
\n Musea in 2020, has been headed by Chef Sze since the restaurant opened in
\n 1998. Chef Sze is an experienced chef who specialises in creating specialty
\n Chinese cuisine through different cooking methods such as stewing, grilling,
\n stir-frying, and boiling, creating scrumptious yet innovative dishes. <\/p>\n

<\/p>\n

Dish: Saut\u00e9ed shredded mandarin
\n fish

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

<\/p>\n

\u00a0 <\/p>\n

\n <\/td>\n


\n <\/tr>\n

<\/p>\n

27 August <\/p>\n

\n <\/td>\n

<\/p>\n

 <\/p>\n

One-starred Restaurant – Ah Yat Harbour View Restaurant <\/p>\n

<\/p>\n

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

<\/p>\n


\n Executive Chef Ming Leung joined Sun Tung Lok when he was 19 and held senior
\n positions at high-end restaurants in China and Hong Kong. After joining Ah
\n Yat Harbour View Restaurant, Leung has learned a lot from Yeung<\/span>
\n Koon-yat as he always shared his experience in cooking and selecting
\n ingredients. Such experience allows Leung to take a step forward in his
\n career. Leung specialises in creating and cooking high-end dishes such as
\n abalones, sea cucumbers, shark fins and fish maws. He also creates recipes
\n for families with fresh yet seasonal ingredients, enabling more customers to
\n enjoy his skills and good food.\u00a0 <\/p>\n

<\/p>\n

\u00a0 <\/p>\n

<\/p>\n

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

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

\n <\/td>\n


\n <\/tr>\n

<\/p>\n

10 September <\/p>\n

\n <\/td>\n

<\/p>\n

 <\/p>\n

Two-starred Restaurant – Tin Lung Heen <\/p>\n

<\/p>\n


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

<\/p>\n

\u00a0 <\/p>\n

<\/p>\n

Dish: Braised duck and potato
\n with pickled plum sauce <\/p>\n

<\/p>\n

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

<\/p>\n

\u00a0 <\/p>\n

\n <\/td>\n


\n <\/tr>\n<\/tbody>\n<\/table>\n

For
\nthose who want to be taught by Ming Leung, Executive Chef of Ah Yat Harbour
\nView Restaurant, do not miss the chance to grab a place at his onsite practical
\nclass at Towngas Cooking Centre, and receive two
\n$100 cash vouchers at Ah Yat Harbour View Restaurant (Tsim Sha
\nTsui). <\/p>\n


\n <\/p>\n

\u00a0 <\/b><\/p>\n


\n <\/p>\n

Ah Yat
\nHarbour View Restaurant <\/b> \u2013 Abalone dishes <\/b><\/p>\n


\n <\/p>\n

Tutor: Ming Leung, Executive Chef from Ah Yat Harbour View Restaurant (Cantonese) <\/p>\n


\n <\/p>\n

Date:
\n25 Sept 2021 (Sat) <\/p>\n


\n <\/p>\n

Time:
\n2pm \u2013 5pm <\/p>\n


\n <\/p>\n

Fee:
\n$950 <\/p>\n


\n <\/p>\n

Dishes:
\nFried abalone slices with XO sauce (Practical); Simmered chicken with abalone
\n(Demonstration) <\/p>\n


\n <\/p>\n

*Each participant will receive two $100 cash
\nvouchers at Ah Yat Harbour View Restaurant (Tsim Sha
\nTsui) <\/p>\n


\n <\/p>\n

Enrolment:\u00a0 https:\/\/www.towngasfun.com\/tcccpsp0283-01-20210925.html <\/a><\/p>\n


\n <\/p>\n

\u00a0 <\/p>\n


\n <\/p>\n

Towngas Cooking <\/i><\/b> YouTube Channel – MICHELIN Chef Series <\/b><\/p>\n


\n <\/p>\n

https:\/\/www.youtube.com\/playlist?list=PLKFxHAwiPApaPb2Xi77moPufZ4REpl6Q9 <\/b><\/a><\/p>\n<\/p><\/div>\n\n
Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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