關於 chefmenex ，我們在網路上蒐集到這些相關的討論、資訊與評價

The signature non-spicy Si Chuanese dish : simmered Chinese cabbage, whereas the presentation is new . Brilliant idea of @chef_menex to refresh an old dish with eye catching “plating”!

川菜經典：#開水白菜。新的呈現方式。

#chefmenex #chinatanghk #chinatanglandmark #laisundining #sichuanese #sichuanesefood #sichuanesecuisine #sichuanesedish #chinesefood #chinesefoodlover #instafood #instafoodie #centraleats #張嘉裕 #置地唐人館 #唐人館

Seeing the new post of @supertastermel , remind me I am actually keeping a video that @chef_menex making his Si-Chuan Crispy Chicken with the most original way : hand held the chicken, then pour boiling oil over and over again until it is cooked. Chili oil is being used in the video as Chef Menex is making a spicy version rather than a ordinary one. When you deep fried the chicken via this way, the skin will not absorb excess oil hence it stays crispy for a long time. The man who invented this technique was Chui Fook Chuen, the founder of Fook Lam Moon, the father to the founder of Seventh Son Restaurant, Chui Wai Kwan.

Chui Fook Chuen’s vital fried chicken technique affected the entire Chinese culinary world and the theory behind is still being widely apply in the Chinese culinary industry.

@chef_menex from @chinatanghk transformed the traditional Cantonese crispy chicken to the spicy new version he created : marinated the chicken overnight with various Si-Chuan spices then pour boiling chili oil to deep fried it until it’s cooked. As seen in the video.

#cantonesefood #cantonesecuisine #cantonesedeepfriedchicken #cantonesecrispychicken #crispychicken #chinesecookingtechnique #cookingtechnique #炸子雞 #粵式炸子雞 #麻辣炸子雞 #張嘉裕 #cantonesesichuanfusion #chefmenex #chinatang #chinatanghk #chinatanglandmark #sichuancrispychicken #chinesefood #spicyfood #chinesefoodlover #foodcriticschoice

鄧鄧鄧鄧⋯⋯⋯ quote @yu_yat_yiu : 見圖識食，#菠蘿鮑 ！！！ 創意上一致好評，味道留待各位自己發掘😄。值得一提：置地唐人館總廚 @chef_menex 當上中廚前，做過幾年的麵包師，這個包的配方是他親自調校的；鮑魚當然是自己扣；#菠蘿鮑 可以說是他把兩大專長結合在一起。

My weekly food column published in Hong Kong Economic Journal this week: Abalone custard bun by @chef_menex at @chinatanghk !

#唐人館 #唐人館菠蘿鮑 #張嘉裕 #chefmenex #landmarkchinatang #chinatanghk #chinatanglandmark #信報 #信報專欄 #食家廣場 #謝嫣薇 #agneschee #agnescheefoodcritic #agnescheefoodcolumn #abalonebun #chinatangabalobebun #discoverhongkong #hongkongeats #centraleats