fine food - Kwong Wai Keung
Written by Oryx
As an award-winning chef with over 20 years of experience, Executive Chef Kwong Wai Keung oversees the kitchen operation of T’ang Court and Chinese banquets at The Langham, Hong Kong hotel.
Under Chef Kwong’s leadership, T’ang Court was awarded three Michelin stars in the 2016 Michelin Guide, Hong Kong and Macau, one of only three Cantonese restaurants in the world to have achieved this. In addition, he is a three-time gold medal winner in the Hong Kong Tourism Board’s Best of the Best Culinary Awards. A veteran of traditional Cantonese cuisine, Chef Kwong also embraces culinary innovation by incorporating different textures and flavours. Sourcing seasonal ingredients from around the world, he looks for inspiration without losing the essence of Chinese cuisine.+
Stir-fried fresh lobster with spring onions, red onions, and shallots
- 750g lobster
- 113g shallots
- 113g spring onions
- 133g red onions
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- Oil (for cooking and deep-frying)
Deep-fry the shallots until golden yellow. Set aside. Cut the lobster into bite-size pieces and slice the spring onions, red onions, and shallots. Fry the spring onions, red onions, and lobster in oil, and drain. Sauté the spring onions, red onions, and lobster with soy sauce and add the rice vinegar. Garnish with the deep-fried shallots. Ready to serve.