|
작성일 : 25-06-27 20:40
|
릴게임골드몽사이트 78.rzz885.top 빠징코 슬롯머신
|
|
|
글쓴이 :
 조회 : 67
|
 http://38.rhq291.top [0] | | http://24.ruq336.top [0] |
|
바다이야기 pc버전 62.rzz885.top 바로가기 온라인삼국지 오토, 인터넷오션파라다이스
무료 바다이야기릴게임 5만야마토동영상바다이야기 apk
야마토게임 하기 13.rzz885.top 강원랜드슬롯머신
야마토2다운로드 69.rzz885.top 바다이야기사이트먹튀
카지노 잭팟 42.rzz885.top 손오공바다이야기
파친코게임다운로드 40.rzz885.top 빠칭코
릴게임5만릴짱 79.rzz885.top 신천지게임하는방법
빠칭코게임다운로드 30.rzz885.top 온라인 릴게임 사이트
오션파라다이스7하는곳 23.rzz885.top 야마토5다운로드게임사이트
황금성게임앱 22.rzz885.top 창원경륜경륜장
신 천지 게임 23.rzz885.top 바다이야기 디시
양귀비 59.rzz885.top 릴게임 다운로드 강원랜드 슬롯머신 잭팟 오션파라다이스7 무료충전릴게임 야마토5다운로드게임사이트 골드몽 슬롯머신추천 오락실황금성 황금성온라인게임 바다이야기 넥슨 야마토5다운로드게임사이트 한게임바둑이추천 알라딘게임 야마토 동영상 pc용 황금성 게임 중고게임기 매매 황금성3 야마토5게임 바다신2 영상 스위피릴게임 PC 슬롯 머신 게임 바다이야기게임방법 신천지인터넷게임 황금성포커 바다이야기 다운로드 최신릴게임 강원랜드 슬롯머신 규칙 빠칭코 체리마스터 공략 오션파라다이스동영상 백경다운로드 슬롯머신 코딩 야마토게임후기 바다이야기앱 야마토2동영상 바다이야기동영상 바다이야기먹튀사이트 유희왕 황금성 10원바다이야기 모바일오션파라다이스7 알슬롯 릴게임판매 오션파라다이스다운 릴게임판매 릴게임횡금성 바다이야기 꽁머니 프라그마틱 슬롯 추천 카카오릴게임 바다이야기 하는법 인터넷야마토게임 빠찡코 슬롯 머신 제작 손오공예시 백경 슬롯 무료스핀구매 바다이야기부활 바다이야기 일본빠칭코게임 슬롯머신무료 릴114 프라그마틱 무료게임 황금성온라인 야마토 무료 게임 바다이야기 파일 릴게임환수율 바다이야기릴게임 알라딘 릴게임 빠칭코게임 바다이야기꽁머니환전 바다이야기노무현 사이다쿨게임 오션파라다이스 온라인 적토마게임 슬롯머신무료 바다이야기 꽁머니 바다이야기 사이트 야마토5게임방법 온라인 야마토 게임 일본빠찡꼬 빠칭코 슬롯머신 야마토다운로드 해저이야기사이트 체리마스터 다운로드 바다이야기 노무현 프라그마틱 슬롯 종류 야마토카지노 야마토게임공략방법 인터넷오션파라다이스 바다이야기게임하는방법 바다이야기예시 알라딘게임예시 슬롯머신 무료체험 오락실슬롯머신 블랙홀3D 릴게임 릴게임 공략법 릴게임먹튀검증 야마토 2 온라인 게임 프라그마틱 슬롯 무료 온라인릴게임 알라딘예시 인터넷 바다이야기 릴게임 황금성 바다이야기게임하는곳 바다이야기게임기 10원바다이야기 야마토게임후기 슬롯확률 프라그마틱환수율 한게임바둑이 무료슬롯게임 릴야마토 슬롯머신 골드몽 먹튀 pc야마토 최신인터넷게임 릴온라인 야마토2 릴게임 바다이야기 릴게임 릴게임정글북 야마토게임후기 슬롯 무료스핀구매 야마토게임동영상 럭키세븐 무료인터넷바다이야기 잭팟 파친코게임 To Kwok Wai, Head Chef of Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul (Four Seasons Hotel Seoul)
“It is about rooting myself in tradition while constantly innovating to reinvent the contemporary dining experience. I believe in respecting traditional methods and recipes, but also in evolving them with the times and in response to the ex 한국거래소 채용 pectations of diners,” says To Kwok Wai, defining his culinary philosophy.
To is the head chef of Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul. By focusing on ac 바로연결 centuating the natural taste of the ingredients, just as traditional Cantonese food emphasizes, he and his team succeeded in winning back the restaurant’s Michelin star in 2025 after four years withou 솔로몬저축은행인수 t the coveted award.
“While upholding this philosophy, I also aim to enrich the cuisine with a modern sensibility and refined presentation, striving to satisfy both depth of flavor and aesth 무직자전세금담보대출 etic appeal. The key lies in achieving sophistication through simplicity, and to do so, I believe every step, from ingredient selection to cooking methods and plating, must be organically interconnect 올크레딧 무료신용조회 ed.”
Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul (Four Seasons Hotel Seoul)
To shared with The Korea Herald that the most memorable moment in his culinary career was when his Yu Yuan team won back the Michelin star.
“It wasn’t just about regaining a star ? it was a deeply meaningful recognition that our collective efforts were fairly acknowledged. Having undergone numerous changes and challenges, including a full menu overhaul, team training, and redefining ingredient and cooking standards, the sense of accomplishment was even greater. Above all, I take immense pride in how our team persevered together toward a shared goal throughout the process.”
The biggest challenge in earning back the Michelin star was sourcing essential ingredients and spices for Cantonese cuisine, which required To to either import directly from China or find local substitutes.
“Ingredients such as abalone, blue crab and Hanwoo beef offer rich potential, but the key lies in how naturally they can be integrated into Cantonese cooking techniques. I carefully adjust elements such as cooking temperature, timing and cutting methods to suit each ingredient’s unique characteristics. In doing so, I strive to preserve the authenticity of Cantonese cuisine while creating dishes that feel approachable and familiar to local diners,” Chef To explained.
His culinary style is reflected in his signature dish at Yu Yuan: wok-fried lobster with red onion, scallions and shallots.
The dish highlights the distinct “wok hei” of Cantonese cuisine, focusing on drawing out the lobster’s natural freshness and flavor with minimal seasoning. Ingredients like red onion, scallions and shallots are used to balance aroma and texture, while traditional Cantonese wok techniques bring out layered, complex flavors.
Double-boiled Blood Bird’s Nest Soup at Yu Yuan (Four Seasons Hotel Seoul)
Chef To is also introducing two of the four great delicacies of China ? bird’s nest and dried sea cucumber ? as part of Four Seasons Hotel Seoul’s exclusive “Four Hands Dining Experience” promotion.
Two Michelin-starred chefs, To from Seoul’s Yu Yuan and Charles Zhang from Suzhou’s Jin Jing Ge, collaborate for this special two-day dining event on Friday and Saturday, blending Cantonese and Jiangsu cuisine with seasonal Korean ingredients.
To’s dishes for the event include: Golden bird’s nest with crab roe, sea cucumber braised with glutinous millet sauce and crispy fried red crab claws with hawthorn sauce.
“To bring out the perfect harmony between premium bird’s nest and female crab roe, the natural flavors must shine without any off-putting odors, which requires meticulous preparation and precise temperature control. Such premium dishes demand strict standards at every stage, from carefully selecting bird’s nest based on shape, clarity and texture, to ensuring the crab roe is exceptionally fresh and flavorful. We rigorously manage cooking temperature and timing to create a clear, profound taste with perfect balance and no unwanted flavors.”
To has spent decades walking the path of a chef, which he began at just 15 years old, and building his career across diverse cities including Singapore, Jakarta, and Beijing, but says there is still much more to learn.
“I want to continuously learn and grow as a chef. My immediate goal is to introduce the essence of Cantonese cuisine to more diners through Yu Yuan and achieve greater success together with my team. Ultimately, I hope to open my own restaurant that embodies my personal philosophy and presents dishes bearing my name to the world.”
|
|
|
