Chef CHAU, Wai Hung (head of Dim Sum)

“I had no idea what I was getting into. Back then, a job in the culinary industry guaranteed a full stomach. But once I was in, I felt belonged,” say Chau with his stylish dyed hair, taking us back where he began the path of being a respected dim sum master.

Chef Chau has over 30 years of industry experience and has managed various renowned restaurants. Before mastering his handcraft, he worked his time perfecting the dim sum fundamentals from preparing, marinating, filling or wrapping to steaming, baking, deep or pan frying.

Chef Chau believes in authenticity and strive to have all aspect of any dim sum handcrafted in-store and cooked fresh on order. “We do it the traditional way and with best possible ingredients. It’s worth the wait,” say Chau.

“Our Supreme Broth Dumpling (頂湯灌湯餃) are filled with supreme soup cooked over 18 hours. Our Canton Style Egg Puff (沙翁), because of its enormous size, takes an hour to deep-fry, and only a dozen are made daily,” add Chau with a satisfied smile.

Here at Tai Wai Dining, Chef Chau brings back many dim sums from the 70’s and 80’s, gathering people of sorts with familiar flavours and happy memories.