Fook Lam Moon
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|Fook Lam Moon|
Fook Lam Moon Restaurnat at Wanchai.
|Current owner(s)||Chui Pui Kun (Chairman, HK and Kowloon)|
|Head chef||Lau Shing|
|Food type||Cantonese cuisine, Dim Sum|
|Dress code||Smart Casual|
|Rating||Asia's Best 50 Restaurants 2015|
|Street address||35 Johnston Road, Wanchai|
|City||Wan Chai, Victoria City|
|Other locations||Kowloon, Guo Fu Lou (WanChai)|
Fook Lam Moon (Chinese: 福臨門) is a Chinese restaurant chain with its main and original branch at 35-45 Johnston Road, Wanchai, Hong Kong. Fook Lam Moon means "fortune and blessings come to your home." The restaurant is often dubbed the Cafeteria for the Wealthy (Chinese: 富豪飯堂) by the media, and is frequented by the rich and famous, most notably Joseph Lau Luen Hung, Chairman and CEO of Chinese Estates Holdings.
Born in 1908, founder Chui Fook Chuen became an apprentice at the age of 14 and quickly ascended as a house chef for an ex-bureaucrat of Qing Dynasty residing in Hong Kong. Following this position, he became the head chef for the prominent Ho Tung family. To fulfill his vision of becoming the true master chef for a wider clientele, Chui set up his own catering service "Fook Kee" in 1948. By offering dishes epitomizing the traditions of Cantonese cooking yet with a personal twist, Chui had since set the guiding principles and cemented the fundamentals which Fook Lam Moon uphold throughout the years.
Fook Kee was an instant success, catering to the elites of Hong Kong and it was renamed as Fook Lam Moon in 1953, endowed with the meaning of "good fortune arriving at your door". Indeed, it was good fortune for patrons then because quality food is assured whenever Fook Lam Moon chefs arrived. Committed in using only the best ingredients, this guiding principle led Fook Lam Moon to be held in high esteem by Hong Kong elites and epicureans, representing a dedication in haute Cantonese cuisine.
Alongside Hong Kong's economic growth and evolution of the culinary industry, the first Fook Lam Moon Restaurant was opened in 1972 in Wanchai, Hong Kong. The Kowloon branch soon followed in 1977, opening in Tsimshatsui.
The restaurant's signature dishes are braised Japanese dried aged abalone (or Bao yu) with goose web, fried crispy chicken, roast suckling pig, baked stuffed crab meat and onion in shell and a variety of double-boiled soups.
The Wanchai and Tsim Sha Tsui branches of the restaurant were awarded two and one stars, respectively by the 2010 Michelin Guide, following the one star rating in the guide's inaugural 2009 Hong Kong and Macau edition.
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- Interviewed by Singapore TV for the Asia's Best 50 Restaurants 2014Asia's Best 50 Restaurants 2014
- Apple Daily Apple Daily action news on Asia's Best 50 Restaurants
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