Cebu Living - - Feature -

Restau­rant: Tin Gow Best sell­ers: Seafood Bean Curd, Kway Teaw, Sweet and Sour Pork

Pro­file: Low Yeun Kung is a shy man who would rather stay away from the lime­light, but he is un­de­ni­ably one of the big­gest stars in the culi­nary scene of Cebu. It is be­cause of him that Tin Gow, Water­front Ho­tel Cebu’s Chi­nese restau­rant, has con­sis­tently man­aged to be one of the city’s best din­ing places since it be­gan its op­er­a­tions in 1999.

His dishes have been known to at­tract peo­ple out­side of Cebu, and in fact, it is said that there is a cus­tomer who reg­u­larly vis­its Cebu all the way from Sin­ga­pore be­cause of Low’s Seafood Bean Curd, one of his many spe­cial­ties. Com­ing from a Chi­ne­seMalaysian fam­ily of chefs, and hav­ing worked all over Asia since he was 16, Low now calls the Queen City of the South his sec­ond home, and luck­ily for us, he has no plans of show­cas­ing his kitchen ex­per­tise any­where else.

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