Meet the man behind Tung Garden restaurant‘s kitchen
PASSION FOR COOKING AND CREATIVITY
Born and raised in Hong Kong, Chef Chau started his career when he was very young – 20 years old.
His knowledge comes exclusively from hands-on experience and a love of food. He has worked in many countries such as HongKong, Singapore, China, before working for Tung Garden as Executive Chef now. He worked for some renowned restaurants in the world. And Chef Chau says: “My key points when making dishes for Tung Garden is how to combine the authentic cooking style with the local and HongKong ingredients to make the dish the best taste to both local people and foreigners.” – said Chau
The opportunity to work with management that really believe in creativity and providing only the best experience possible was really what made the decision for me.”
In addition to Tung Garden’s menu, there is a spacious dining room together with 4 VIP rooms, and embellishments in line with the rest of the luxurious Eastin Grand Hotel Saigon. The staff are expert at intuiting needs, whether a guest is entertaining a business associate or dining with family.
Chinese cuisine varies by region, and Cantonese is lighter in flavor than other regional cuisines, says Chef Chau. This makes the quality of ingredients critical for even the most basic dishes.
“In Tung Garden we always select the best produce available, even if it means the costs are higher.”
Dim sum at Tung Garden is steamed to order and seafood is plucked from a tank in the kitchen. With fresh ingredients come flair and creativity—the occasional gold leaf, truffle or caviar accents often surfacing next to standard dishes that look like works of art. Tung Garden’s extensive seasonal menu includes more than 150 choices. Our menus are revised and innovated annually to ensure the dishes meet the guests’ taste and catch up with local people trends.
Tung Garden recently receive the award "Top 5-star hotels whose Cantonese cuisine restaurant having largest cover in 2017" by Vietnam Association of Tourism.