Ten Yi Chang |
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Sous Chef, Zen |
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| An accomplished chef with 30 years experience under his belt, Ten has worked extensively in both Hong Kong and Melbourne for almost 30 years - including at the world-famous Shang Palace Chinese Restaurant at the Shangri-La Hotel In Kowloon. Now calling Zen home, Ten prides himself on providing not just good food, but great food. |
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| What will you get up to in your restaurant tonight?
Preparing only the best Cantonese Chinese Food. |
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| What inspires you about food when cooking or creating new menus?
I like to regularly visit Hong Kong and China to search for new dishes and inspiration. I always come back excited and keen to create new dishes influenced by both north and south China cuisine. However, I like to add my own touch by experimenting with lots of different spice and herb combinations along the way. |
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| What is your favourite item on the current menu and why?
My favourite dish at the moment is the seared diced fillet of beef with black pepper and honey, because the combination of the herbs and spices in the sauce go so wonderfully with the taste of the beef. Of course, I may also be swayed by the fact that I've received lots of good comments from customers about it! |
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| What five ingredients can you not live without?
That's easy - salt, sugar, vinegar, oil and pepper. |
