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21.06.13

Silks Welcomes Double Michelin Star Chef, Tsang Chiu King as Executive Chef


Crown Melbourne, one of Australia’s multi-award winning culinary destinations is pleased to announce the appointment of world-renowned double Michelin Star chef, Tsang Chiu King as Silks restaurant’s new Executive Chef.

Most recently, Tsang Chiu King was the double Michelin Star Executive Chef at Ming Court at Hong Kong’s Langham Place hotel. Chef Tsang is widely acknowledged as a master of Cantonese cuisine and is revered for his ability to create harmonious dishes that are balanced examples of Chinese cuisine.

Originally designed to encourage motorists to venture out of Paris and visit regional French restaurants, the Michelin Guides’ awarded stars are widely acknowledged as one of the world’s most prestigious accolades for restaurants. The Michelin Guide defines five criteria for awarding stars, the quality of ingredients, the flair and skill in preparing them and combining flavours, the chef’s personality as revealed through the cuisine, value for money and consistency.

Chef Tsang was awarded his first Michelin Star at Ming Court in 2009 and was awarded two Michelin Stars the following year in 2010.

He is best known for his innovative approach to traditional Chinese dishes. He names seafood and pumpkin as two of his favourite ingredients as both are so versatile. He enjoys updating century old techniques of Cantonese dishes to create contemporary interpretations of classic dishes.

Chef Tsang has over three decades of experience as a master of Chinese cookery. He has also spent time working in Switzerland and has trained chefs in both Beijing and Las Vegas.

Chef Tsang is a seasoned professional and has appeared in series two of MasterChef India.

Three of Chef Tsang’s team members Executive Sous Chef, Chan Kam Fai, Head Dim Sum Chef, Wun Kwok Wing and Sous Chef, Wong Shun Ming have also joined the culinary brigade at Silks.

Chef Tsang’s new menu at Silks includes dishes designed to share such as deep fried scallops served with soya sauce and spicy salt ($58.00) silky egg white with pepper shrimp and crispy perilla leaf, ($78.00) whole coral trout with fresh mushrooms and dried shrimp roe (market price, +$60.00) black truffle, diced Wagyu beef tenderloin with pumpkin and Chinese black mushroom ($298.00), Chinese wine, scallop and chicken fried rice ($58.00) as well as coral trout fillet enrobed in minced shrimp, ($38.00 per person).


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