Chef Sam Mo has actually been chosen as Executive Chinese Chef at Andaz Xiamen, where he will take duty for the everyday operations and management of No. 101 Restaurant and the banquet kitchen areas, leading a brand-new chapter on the cooking journey at the hotel.
With over 20 years of experience in Cantonese food, Chef Mo abides by the cooking viewpoint of ‘scrumptious in taste and classy in discussion.'
While maintaining the essence of standard Cantonese food, he makes use of numerous cooking strengths and includes regional motivation to bring restaurants a distinctively crafted combination of Cantonese and Minnan foods.
Chef Mo comes from Wuzhou, Guangxi, the birth place of the Cantonese language.
Youth memories of his grandfather making tofu skin and developing alcohol led the way for his future cooking course.
Following his daddy in the transport market, he took a trip thoroughly throughout China, triggering his expedition and pursuit of premium food. Ending up being a chef appeared like a natural result.
Considering that going into the market at 16, Chef Mo has actually satisfied numerous skilled people in the Cantonese cooking world, where they have actually ended up being coaches and good friends, and have actually grown together through shared conversation and assistance.
An essential coach in his profession is Master Huang Jinghui, a leading figure in Cantonese food.
Chef Mo and Master Huang initially satisfied in 2008 and teamed up once again throughout Chef Mo's period as Executive Chinese Chef at Mandarin Oriental, Shenzhen, from 2021 to 2023, contributing substantially to the hotel's opening.
Chef Mo's renowned profession covers significant cities, consisting of Guangzhou, Shenzhen, Chengdu, Hulunbeir, Kunming and Beijing, leaving a strong impression at various reliable hotels and dining establishments.
Chef Mo comprehends that the secret to success comes from ruthless expedition and improvement.
With a modest and eager-to-learn mindset, he is continuously investigating and innovating.
Checking out markets and sourcing active ingredients at their origins, Chef Mo has a routine of ‘crossing borders' to look for motivation.
“After each season's brand-new item launches in the fashion business, I check out numerous brand name shops to comprehend the popular colors and designs of the season and observe visitors' choices. This might appear unassociated to cooking and food, they are really adjoined,” Chef Mo stated earnestly.
Embracing the viewpoint of the marketplace and feeling sorry for visitors' sensations is the trick to Chef Mo's extensively popular meals.
Double-boiled duck, Chinese wampee sauce
When inquired about his signature meals, Chef Mo offered an unforeseen response: “I think signature meals come from the dining establishment. The chef functions as the provider, using methods and imagination to craft signature meals distinct to ‘this time and location,' and utilizing regional components customized to the tastes of local restaurants. The most popular meal in each dining establishment is its signature meal.”
At No. 101 Restaurant of Andaz Xiamen,
