As Father’s Day approaches, many chefs are getting ready to serve up a scrumptious meal to all the dads that will be dining at their establishments.  But what will this scrumptious meal consist of? Asian Palate asked four chefs around Hong Kong on what they believe is the most ideal meal for Father’s Day.  

Head Chef of Dong Lai Shun at the Royal Garden (B2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui), Chan Kwong Keung, has an appetite for traditional and authentic Cantonese cuisine.  His idea of a great Father’s Day meal would be to begin with a slow cooked soup. Chef Chan explains “The Chinese always think a meal is not complete without soup.  I would recommend a pear, chayote and seabed coconut soup, which is suitable for the summer since it relieves heat from the body.”
 
When choosing a main course, Chef Chan suggests choosing simple and fresh seasonal ingredients “Dishes that are ideally suited to Hong Kong’s hot, muggy, summer weather would be great – Marinated Chicken with Yunnan Ham, Conpoy and Dried Shrimp; Braised Roasted Pork Brisket with Bitter Melon; Steamed Live Garoupa; or Poached Vegetable with Conpoy and Fish Maw.” says Chef Chan.

Chef Leung Fai Hung, the Executive Chinese Chef at the Michelin-starred Hoi King Heen restaurant at InterContinental Grand Standford Hong Kong (B2/F, InterContinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East, Kowloon) will be creating dishes that offer great health benefits for the hardworking dad on his special day.

“I will prepare a variety of Cantonese specialties which are perfect for dad including braised beef short ribs with papaya, which can enrich the blood and replenish vital energy.  The poached chicken with ginseng and herb can enhance the functions of the lungs; braised duck with assorted mushrooms wrapped with lotus leaf which can replenish vital energy, strengthen the immune systems and prevent aging; braised chicken filled with mushrooms and Yunnan ham, which can increase your appetite, and relieve heat and sunstroke.” says Chef Leung. 


“My ideal Father’s Day meal would be a home-cooked lunch featuring something relatively simple yet delicious dishes that can be enjoyed by the whole family, of course, that would include some of my dad’s favorites.” Says Chef Patrizio Roncato of Angelini at the Kowloon Shangri-La Hotel (Mezzanine Floor, Kowloon Shangri-La Hotel, 64 Mody Road, Tsim Sha Tsui). “I would start with the quick and easy prosciutto-wrapped breadsticks and mixed greens, followed by a bowl of Italian chicken soup with one or two cheese tortellini. My father loves the way I cook my risotto so I’m definitely making his favorite risotto with saffron and braised sausage.”

For dessert, Chef Roncato chooses Zeppole di San Giuseppe. “In the northern part of Italy where I come from, these fritters are made to mark the occasion.  There will definitely be no shortage of these sweet treats at my table.” says Chef Roncato. 

To make this Father’s Day special, Chef Rick Kwan, Senior Sous Chef of Le Chef at Metropark Hotel Wanchai Hong Kong (Mezzanine Floor, Metropark Hotel Wanchai, 41-49 Hennessy Road, Wanchai, Hong Kong), also plans to cook a meal for his father.  “My father was a famous and very experienced Chinese chef.  He dedicated his whole life to the kitchen.  I gained my culinary knowledge from him.” says Chef Kwan. 

“I invented my own fusion cuisine recently, which blends Chinese elements into Western dishes.  I am keen to let him try out one of the signature dishes that I’ve created for Le Chef, like the Pan Seared Mandarin Fish Fillet in Ginger Soya Sauce served with Bean Sprouts.” says Chef Kwan. 

“The use of Chinese ingredients mixed with a Western cooking method is a perfect match! It reminds me of when I was younger and I worked with my father in the same restaurant.  We were perfect partners.  Meanwhile, Mandarin Fish is also my Dad’s favourite.” explains Chef Kwan. 

Chef Kwan also believes that adding a bottle of wine to this meal would be delightful to pair with his gourmet dish, and strengthen the father-son relationship. Jeannie Cho Lee MW suggests a medium bodied red Burgundy with plenty of depth and umami flavours such as Domaine Taupenot-Merme’s 1998 Charmes Chambertin Grand Cru.