Hong Kong chefs spice up Davao food scene

MARCO Polo Davao welcomes two acclaimed chefs from Hong Kong, master Chef Au Yeung Chung Kei (or Chef Kei) and Chef Sam Hei Tak. They will be showcasing a promotional Chinese menu featuring Cantonese delights from March 13 to 23, 2013.

Chef Kei is currently the Chef de Cuisine of Marco Polo Hotels. He served for five years as Chef of the Michelin-recommended Cucina Restaurant of Marco Polo Hong Kong Hotel. Apart from exposure to high-end Chinese restaurants in Hong Kong, he considers his ten-year overseas experience in Osaka, Japan, as fundamental to his professional growth.

Chef Kei's culinary repertoire is widely influenced by international taste trends, yet he is also a staunch advocate of authentic traditional flavors. He is known for his exacting standards, aspiring as he always does for perfection.

"I'm always learning from others in trying to create the best, most satisfying menus for my customers. This is the professional standard I set for myself, and for my staff who grow and thrive with me every step of the way," Chef Kei said.

Partnering with Chef Kei is Chef Sam Hei Tak whose day job involves designing and creating Cantonese dim sum in our flagship hotel Hong Kong.

"I have no doubt that both chefs will bring in the wondrous flavors and aromas the Orient is justly famous for," said Hotel General Manager Anthony Tan.

While in Davao, the duo will be designing entrees and dim sum delights as well as sharing culinary notes with the chefs at Lotus Court, the Cantonese restaurant of Marco Polo Davao. (PR)