CHEN-WEI CHAN

 
Yauatcha.jpg

What tasting are you presenting? Why do you think this paves the next wave of food trends?


Yauatcha sets the standards of authentic Cantonese dishes and it's dim sum offerings are unique to the Houston market. The menu at Yauatcha embodies the Chinese dim sum teahouse concept, where friends and family gather to catch up over excellent dim sum, wok dishes, tea and cocktails. It presents authentic Cantonese dishes with a modern influence, offering a wide range of steamed, baked, grilled and fried dim sum such as the Duck Pumpkin Puff being served.

What does the future of Asian food look like?
The future of Asian food stays true to its "sharing" roots with more modern interpretations of classic dishes such as creative colorful dim sum with over the top ingredients and flavors.

What does celebrating 10 lucky years of LUCKYRICE mean to you?
We are humbled to be a part of LUCKYRICE's 10 years and look forward to partnering with many events in the future. LUCKYRICE sets the standards for sustainability in top markets around the US.

Join Chef Chan on October 24th, 2019 at LUCKYRICE Night Market of the Future presented by Rémy Martin

Chef Chen-Wei Chan joined Hakkasan Group as executive chef, U.S., in June 2019. In this role, Chef Chan oversees Hakkasan Group’s Asian Luxury restaurant portfolio in the United States, including Hakkasan New York, Hakkasan San Francisco, Hakkasan Miami, Hakkasan Las Vegas and Yauatcha Houston. Chef Chan brings a global perspective and wealth of experience to his role. He previously served as executive chef of the Asian Bistro Red 8 in the Wynn Las Vegas, where he specialized in Cantonese dishes such as dim sum and Macau noodles. Prior to that, Chef Chan held positions as executive chef of Wazuzu Pan-Asian bistro at the Wynn Las Vegas, sous chef at Manhattan Island’s Tommy Bahama Restaurant and Bar, sous chef at The Carlyle, A Rosewood Hotel and chef de cuisine at Rosewood Little Dix Bay.


As a child in Taiwan, Chef Chan developed a lasting love for the culinary arts as his family bonded over soulfully prepared meals. After serving in the Taiwanese Army, Chef Chan began to pursue his passion for cooking at an apprenticeship at Portofino Italian Restaurant in Taipei, Taiwan. He later enrolled in the American Culinary Federation for formal training in the culinary arts and became as sous chef. Chef Chan champions Cantonese cuisine through careful interpretations of local flavors and creative use of ingredients. His love of Cantonese food stems from a deep appreciation for the cuisine’s gentle fragrances and delicate flavors, which emphasize the culinary techniques of the chef and the quality of the ingredients.

7S6A2740.jpg