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Jacky trained as a graphics designer and went on to establish an advertising firm
serving many of Hong Kong’s top corporate clients. After more than two decades
in the business, he decided to follow his heart to enter the extremely competitive
food and beverage business to set up Xi Yan, a private dining restaurant. His
background in design and his natural talent as a chef enabled him to bring a new
perspective to the art of dining, to create one of Hong Kong’s most exciting dining
experiences.
At Xi Yan Jacky has transformed the highly structured traditional Chinese
banquet to bring together the various Asian cuisines, perfectly balanced in a
fusion of cultures, where the wondrous sensation of tastes is celebrated as a
seamless work of contemporary art. The culinary journey is an experience across
the different East and South-East Asia cuisines brought together by Jacky’s
innovative interpretation, to champion a new perspective to contemporary
Chinese food.
At the heart of it, lies Jacky’s inspiring passion for food and his love of the arts.
As a painter and a ceramic artist, Jacky appreciates that food and the arts are
one and the same. Hence at Xi Yan Jacky has sought to create an ambiance which accords the culture of food its due status, down to the use of beautiful
ceramics created by some of Hong Kong’s most famous artists.
Since the establishment of Xi Yan, the restaurant has become one of the hottest
topics in the industry and features regularly in the media. The selection of Jacky
by Asia Inc Magazine, as one of Asia’s top movers and shakers, which include
China’s Yao Ming, Hong Kong’s Richard Li, Malaysia’s Michele Yeoh, etc, has
served to affirm his creative genius and validate his enormous contribution to the
re-invention of Chinese food.
In addition to running his 4 restaurants in Hong Kong, including the flagship
private dining venue , Jacky is also the Creative Chef for the Xi Yan in Singapore,
a place of great inspiration for his ideas in the crossing of cultures. He recently
led the revamp of a high-end restaurant in Hong Kong where he paired Xi Yan’s
cuisine with modern French food to create a new eating sensation. For Hong
Kong’s only 6-star residential club with dining as its focus to be operated by Xi
Yan, Jacky is masterminding a completely new concept in dining which would
feature Xi Yan’s very own cuisine to be complemented by the creations of
internationally acclaimed chefs.
Jacky hosted 3 seasons of the prime-time television series “Gourmet Power
Zoom” for TVB, which was rated as one of the most-watched top ten
programmers in Hong Kong. Jacky also frequently features on talk-shows, and
writes regularly for some of Hong Kong’s leading periodicals and newspapers. In
2007, Jacky represented China at the food exposition held at Lyon, where he
performed at an exhibition alongside some of the world’s top chefs, including
master confectioner, Pierre Herme. In addition to his many appearances as panel
judge and special guest at some of the most important culinary events in Hong
Kong, Jacky was featured by the Japan National Tourist Board as their
ambassador to promote food and tourism in Japan, a role which he also
performed for both Spain and France.
With the publication of his 3 very successful cookbooks also under his belt, with
another in the pipeline, Jacky is unique among the famous chefs of Hong Kong,
representing a new generation of younger and more innovative cuisine artists
who are challenging and changing the concept of food.
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Jacky in Europe invited Demonstration tour |
Joe and Jacky as hosts in a TV cooking
Prog in HK |
TV prog - Charity for Pok Oi Hospital |
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17th Celebration of HK Greatest Chefs |
Nobu visit Jacky at Xi Yan |
Top surgeon, Owner of the
famous HK Yung Kei Cantonese
restaurant and Louisa Wong ,
celebrity on the opening of Xi Yan
Taste (casual dining) |
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White pepper fried prawns |
Sichuan Prime Rib Eye |
White Pepper Corn Prawns |
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Old yolk dumplings in ginger soup |
Shrimp and crab paste on toast |
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Fried pork brisket in fermented red tofu |
Braised daikon in superior broth |
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Honey baked pork cheek with thai dressing |
Apple & roasted duck salad |
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