19 Feb 2014
On Thursday, March 6th, Yan Toh Heen, InterContinental Hong Kong’s 1-Michelin star Cantonese restaurant, will welcome celebrity Japanese chef Yuji Wakiya（脇屋友詞）owner and chef of Turandot (in the Akasaka area of Tokyo & in Yokohama) and Wakiya (in the Akasaka area of Tokyo) for a Gala Dinner. Chef Wakiya is collaborating with Yan Toh Heen Executive Chef Lau Yiu Fai to create an innovative special menu showcasing specially imported Japanese seasonal ingredients.
Known in Japan as the “Iron Chef” of Chinese cuisine, thanks to his appearances on the popular TV programme which originated in Japan, Chef Wakiya is internationally acclaimed for his creative Chinese cuisine infused with Japanese influences.
The March 6th Gala Dinner hosted by Chef Wakiya and Chef Lau will feature an 8-course menu, paired with California wines, including Schramsberg, Blanc de Blancs 2010 (sparking wine), Freeman, Chardonnay 2010 and Freeman, Pinot Noir 2011 ( at HK$2,300 per person, plus 10% service charge inclusive of the wine pairing.) The special menu will then be available at Yan Toh Heen through March 31st.
In Chef Wakiya’s dishes, he will be using seasonal Japanese ingredients imported exclusively for this unique menu collaboration with Chef Lau. These include:
> Soya Cream, Truffle and Egg in Soup
This dish uses 濃久里夢 Soya Cream that is made in special way, which is rich in taste but lower in calories than fresh cream, and 柚子Yuzu: seasonal citrus from Japan.
> Fried Lobster and Chicken Wing with Spicy Sauce
This dish incorporates 鞍馬山椒Kurama Sansho, stewed Japanese peppers from Kyoto.
> Braised Sea Cucumber with “Konbu” Flavor
Chef Wakiya is bringing top grade海鼠Sea Cucumber from Hokkaido and
真昆布Konbu: Kelp, also from Hokkaido
> Soya Cream DanDan Noodles
As above, this 濃久里夢Soya Cream: is made in a special way that is rich in taste, but lower in calories than fresh cream. Chef Wakiya is also bringing 素麺 Somen: Japanese traditional noodles from Kagawa to create his signature DanDan Noodles.
> Stewed Pork Meat Balls with Crabmeat and Botargo
Chef Lau’s showcased dishes will include:
> Barbecued Suckling Pig
>Double Boiled Fish Maw with Morels and Chinese Cabbage
> Wok-fried Wagyu Beef with White and Green Asparagus
served in a Hot Stone Casserole
> Chilled Mango Pudding with Oolong Tea Ice Cream
This coming fall, Chef Lau will go to Wakiya’s Tokyo restaurant as guest chef to showcase his Yan Toh Heen cuisine in this cross promotional culinary exchange. (The last time Chef Wakiya and Chef Lau did a similar cross-promotion was in Fall 2010.
About Yuji Wakiya
Chef Yuji Wakiya first began his culinary training under a Chinese chef over forty years ago. Over all these years, Chinese food has commanded an extraordinary influence in Wakiya’s unique cuisine. There are certain principles to which he adheres in his approach to cooking. First, he uses seasonal ingredients that revitalize the body and spirit. Secondly, he creates a harmony, almost like that of a musical composition, between the five dimensions of taste, sourness, saltiness, bitterness, sweetness and fullness of flavour.
It is in this spirit that Wakiya takes the greatest care in selecting and presenting on a single plate an assortment of items, so that even a solitary guest can enjoy a variety of flavours.
His passion and life’s motivation is conveying the delights of Chinese cooking and paying homage to the subtleties of flavours refined over centuries of tradition, and then weaving in amongst these, the essences of Japanese-style, and in particular his unique Wakiya-style, cooking.
Yuji Wakiya’s Career Path
Born in 1958 in Sapporo, Hokkaido, Yuji Wakiya began his career in 1973 as a young chef at the Sanno Restaurant in Akasaka and went on to gain experience at various establishments such as the Tokyo Hilton Hotel and the Capitol Tokyu Hotel. At the age of 27, he worked as Head Chef at a metropolitan hotel and became Executive Chef at the same hotel in 1992. As Managing Director & Executive Chef at Turandot, he has been orchestrating openings in Yokohama, Akasaka, and Roppongi since 1996. In 1997, Yuji became the Executive Chef of Chinese cuisine at the Pan Pacific Hotel and in 1998, was appointed Head Chef to the Crown Prince and Princess at the same hotel.
In 2001, he opened Wakiya in Akasaka and assumed the position of Owner Chef. In 2007, he opened Wakiya at Gramercy Park Hotel in New York, USA. In 2003 - 2007, Yuji participated in the annual ‘American Wine & Food Festival’ held in Los Angeles, USA. He alsoparticipated in the “Madrid Fusion 2005” in Madrid, Spain and in the "World Gourmet Summit 2011" in Singapore. Last year, he participated in a "Special Night in Hong Kong" hosted d by MAFF of Japan at InterContinental Hong Kong.
Today, in addition to overseeing the cuisine at his four restaurants, Yuji makes appearances on NHK cooking shows and speaks regularly at culinary schools with the aim of fostering the next generation of young talent. Also a connoisseur of Chinese tea, Yuji strives to share the joy of tea-drinking through various forms of media. He is also the author of 13 culinary books. His new book is Haute Chinese Cuisine from the Kitchen of Wakiya in English (published by Kodansha International.)
Wakiya’s Restaurants
Turandot Yokohama
With scenic views of Minato Mirai, Turandot offers set courses of assorted items delicately arranged on a single plate to suit each guest’s individual preference. Also available is an à-la-carte menu of traditional Chinese dishes.
Turandot Garyukyo
In the "Garden" room, guests are invited to experience Wakiya-style multi-course menus, while themore casual space offers a variety of homey delights—seasonal appetizers and sautéed vegetables, noodles served piping hot and fried rice. Here all-day long, guests can enjoy Chinese cuisine as they like it.
Wakiya Ichiemicharou
A self-contained building that evokes an auberge, planted in the heart of the city, this location boasts a wide array of delights. A terrace area bathed in sunlight, Japanese and western style private rooms with sunken “kotatsu”-style tables, an upscale bar, “Piano”, with its air of elegant maturity. A place where guests can delight in the Chinese experience to their heart’s content.
Wakiya Geihincharou
Here. cuisine is served Wakiya-style, ie: Chinese cuisine that is gentle on the body. Wakiya happily accepts special requests to create personalized menus. From creating a menu based on vegetables guests bring from their garden to cooking fish that guests have caught, or even pairing guests’ special wines with a Wakiya’s multi-course menu.
For the special Yan Toh Heen Menu by Chef Wakiya & Chef Lau (available March 6-31), please click here.
For a selection of images of Guest Chef Wakiya and his signature dishes, as well as Yan Toh Heen images, please click here.
For a full selection of hotel images, please visit www.flickr.com/photos/InterContinentalHongKong
For dinner reservations at Yan Toh Heen, please contact InterContinental Hong Kong’s Restaurant Reservations Centre at (852) 2313 2323 or e-mail: fb.hongkong@ihg.com.
Located on the Lower Level of the hotel, Yan Toh Heen is open daily for lunch and dinner.
For further press information, please contact:
Carole L Klein
Director of PR & Communications
InterContinental Hong Kong
Tel: + 852 2313 2335 / Fax: + 852 2721 5964
E-mail: carole.klein@ihg.com
