Chef Fung Man-Ip is the newly appointed Executive Chinese Chef at Duddell’s and is committed to introducing classic Cantonese dishes to a new generation of diners. Chef Fung explains that Cantonese cuisine requires simple ingredients and a mastery of technical skills, a combination deeply rooted in history. Chef Fung brings over 35 years of experience to his new role. A respected authority on Cantonese cooking, he is a traditionalist at heart. In reaffirming Duddell’s position as Hong Kong’s most authentic Cantonese restaurant, he aims to honour the much-loved recipes and time-honoured techniques while also exploring new ingredients, flavour pairings and presentation formats. In his shrimp dumplings (shumai), Chef Fung balances steamed shrimp fillings with a soft-boiled quail egg, expertly contrasting the textures of the two ingredients. The Sautéed Lobster with Salted Egg Yolk, a signature dish at Duddell’s, is traditionally made with prawns, Chef Fung elevates the dish with local lobster. The meat is filleted and deep-fried then combined with stir-fried salted yolk batter and Japanese pumpkin to imbue the dish with a rich colour. The light, crisp shell highlights the sweetness of the lobster and balances savoury flavour of the salted egg yolk.
Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central Hong Kong, +852 2525 9191, firstname.lastname@example.org
Braised pork belly
Soft-boiled quail egg and pork dumpling, shrimp broth, caviar
Fried wagyu bun
Streamed garoupa, bean curd
Fried local lobster, salted egg yolk