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Our story started back in 1980
A culinary master with over 40 years of passion and dedication to Chinese cuisine. Chef Kwai, born and raised in Hong Kong, his extraordinary journey began at the age of 15 as an apprentice at a distinguished Peking (Beijing) restaurant.
The apprenticeship was rigorous, demanding long hours and an unbreakable will to learn. From washing over thousands of woks a day to preparing intricate ingredients in icy alleys in winter Hong Kong, Chef Kwai's relentless work ethic shaped his unparalleled expertise.
Driven by an insatiable curiosity and love for flavour, he quicly rose through the ranks. His passion for the wok - where fire, heat and speed create magic - became his hallmark. By 22, he had already achieved teh coveted position of head chef, working at celebrated restaurants including Hong Kong's iconic Maxim's.
By 1990, he moved to Singapore, where the rich diversity of Southeast Asia flavours sparked a new phase of creativity. In 1992, a bold opportunity took him to Dubai. He experimented with inventive sauces and marinades that brought a fresh dimension to traditional Chinese recipes, crafting a menu that balanced the authenticity of Chinese culinary heritage with the evolving tastes of a multicultural audience. His dishes earned acclaim for their depth of flavour, intricate techniques, and respect for ingredients.
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