{"id":4712,"date":"2022-11-04T12:07:03","date_gmt":"2022-11-04T04:07:03","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=4712"},"modified":"2025-08-09T13:31:50","modified_gmt":"2025-08-09T05:31:50","slug":"%e3%80%90jocelyn%e4%b8%93%e6%a0%8f%e3%80%91%e5%af%b9%e8%b0%88%e5%8f%b0%e5%8c%97%e6%99%b6%e5%8d%8e%e8%bd%a9%e7%b2%a4%e8%8f%9c%e5%a4%a7%e5%8e%a8%e9%82%ac%e6%b5%b7%e6%98%8e%ef%bc%9a%e5%81%9a%e8%8f%9c","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/\u3010jocelyn\u4e13\u680f\u3011\u5bf9\u8c08\u53f0\u5317\u6676\u534e\u8f69\u7ca4\u83dc\u5927\u53a8\u90ac\u6d77\u660e\uff1a\u505a\u83dc\/","title":{"rendered":"A Talk with Cantonese Cuisine Master Max Wo"},"content":{"rendered":"<p>Cantonese cuisine emphasizes techniques and there\nis no standard procedure. It usually takes years of hard work for a chef\nmajoring Cantonese cuisine to master the essence of it. Chef Max Wo, a\ncelebrated graduate from the famous fine dining spot Lei Garden in Hong Kong\nwith over thirty years of culinary experience, has welcomed renowned chefs both\nfrom Taiwan and from other countries at Silks House in Taipei since he took the\nhelm from 2019. It has not picked up a Michelin star yet\nbut it is my No. 1 Cantonese cuisine restaurant in Taipei.<\/p>\n<p><iframe title=\"Interview with Cantonese Cuisine Master Max Wo of Silks House Taipei (\u2160) \u5c0d\u8ac7\u53f0\u5317\u6676\u83ef\u8ed2\u7cb5\u83dc\u5927\u5eda\u9114\u6d77\u660e\uff1a\u4f5c\u83dc\u5148\u5b78\u505a\u4eba\uff01\uff08\u4e0a\uff09\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/hBUPGYwfGiA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Before he came to Taipei, he held\nimportant positions in Hong Kong\u2019s Lei Garden Group, Singapore\u2019s and Thailand\u2019s\nCrystal Jade, Macao\u2019s Sand Macao, and many more places. In 2013, he led XIANG\nTAO at Ritz-Carlton Hotel in Osaka, Japan to earn one Michelin star. His\nculinary journey around the world has allowed him to utilize Cantonese\ncuisine\u2019s cooking techniques to demonstrate the characteristics of ingredients\nfrom all around the world.<\/p>\n<p><strong>Pastry Chef<\/strong><\/p>\n<p>Chef Wo has shown great talents at a young age.\nWhen he was a teenager, he learned pastry making working part-time at Maxim's\nCaterers in Hong Kong. In two years, he became familiar with almost all kinds\nof pastry production methods and was regarded as one of the youngest and most\npromising talents within the company. On top of training with Maxim's top pastry\nchefs in various fields, he was in charge of producing Maxim\u2019s major festive\nproduct \u2013 Mid-Autumn mooncakes \u2013 every year. Later on he switched from pastry\nto Cantonese cuisine and was introduced by a friend to Lei Garden.<\/p>\n<p style=\"text-align: center;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/re.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>J-ping\u00a0Wang,\u00a0Chef\u00a0Owner of\u00a0Solo\u00a0Pasta\/Author\/Max Wo,\u00a0the Chinese cuisine Head Chef\u00a0of\u00a0Silks House<\/p>\n<p>Focusing on classic Cantonese dishes, Lei Garden has\nbeen a breeding ground for some of the world\u2019s most celebrated Chinese chefs,\nearning itself nicknames including the \u201cWest Point\u201d of Cantonese cuisine for\nits harsh style in the kitchen \u2013 hard work that rivals military training at\ntimes. Recalling the three years training there, Chef Wo describes Lei Garden as\na place that \"crashes your ego before teaching you how to cook\". He jokes\nabout his feelings towards Lei Garden as being \"on the edge of love and\nhate\", but admits that if he hadn't loved it, he wouldn't be who he is\ntoday. It seems hard work does pay off.<\/p>\n<p><strong>World Traveller<\/strong><\/p>\n<p>The rigorous training at Lei Garden has ensured\nchefs are graduated with solid knowledge of Cantonese cuisine. After leaving Lei\nGarden, Chef Wo worked as a sous chef at Crystal Jade in Singapore, before\nbeing relocated to the Bangkok branch as the head chef. But it was in Japan that\nWo received his first Michelin star.<\/p>\n<p>Chef Wo recalled how he succeeded in the interview\nwith the Ritz-Carlton Osaka. When the General Manager of the hotel questioned\nhim about the kitchen sanitation of Chinese restaurants, he mentioned a blue signal\nlight in his kitchen that serves to remind staff to wash their hands every 30\nminutes. It was the ability to observe the surroundings during a busy schedule that\nfinally got the nod from the General Manager of Ritz-Carlton.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/re2.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>Deep-fried\u00a0Shrimp\u00a0on Toast\u00a0with\u00a0Sweer\u00a0and Sour Dressing<\/p>\n<p>Chinese cuisine has a focus on stir-frying and heat\ncontrol, thus requiring a lot of preparation before getting down to the wok.\nUnlike Western cooking which usually has exact recipes and standard procedures,\na Chinese kitchen can hardly compete in terms of cleanliness and tidiness. For\nexample, a Chinese kitchen would have a team dedicated only to preparing\ningredients, and the chef would stack bamboo baskets loaded with ingredients on\ntop of each other to save space in the wok area, simply because there are so\nmany ingredients to manage at the same time. It may look messy but there is\norder amidst chaos. This is the world of Chinese cuisine, sometimes serving a\ndozen courses all together and sometimes giving you a menu with a hundred\ndishes. For Japanese chefs who are usually meticulous about cleanliness in the\nkitchen, this is something they find \u201cexotic\u201d, even incomprehensible.<\/p>\n<p>Chef Wo received a star in just five months after\narriving at the Ritz-Carlton Osaka. Later, he went to Sands Cotai Central in\nMacau and was invited to Taipei in 2016. Like many Hong Kong chefs, he talked\nabout how much he loves the warmth and hospitality of Taiwan people.<\/p>\n<p><strong>A Great Chef Must First Be a Great Person<\/strong><\/p>\n<p>We talked about an accident he dealt with in Hong\nKong, and I was impressed by his ability to solve problems in emergency. One\nyear when he returned to open a restaurant in Hong Kong, the big boss had a\nfalling out with the then head chef and fired him the day before the opening.\nAs a result, the head chef left but taking with him most of the kitchen staff. Chef\nWo stood up and called for help from his former colleagues in Lei Garden and other\nfriends. The restaurant successfully opened the next day. A great chef must\nfirst be a great person, said Chef Wo.<\/p>\n<p>Six years in Taiwan has seen Chef Wo become increasingly\nfamiliar with the characteristics of local ingredients. At Silks House, soups\nare made with natural spring water sourced from the Jinmian Mountain of Yilan\nCounty in Northeastern Taiwan, so that the slightly sweet and pristine taste of\nthe spring water can accentuate and harness the best of the ingredients.<\/p>\n<p><strong>Limitations of Local Produce<\/strong><\/p>\n<p>Chef Wo understands the inherent limitations of\nlocal ingredients. Due to restrictions on production and lack of consistent quality,\nit is difficult to obtain enough local produce to supply a restaurant of this\ncapacity. Although it is trendy to go local on everything, he does incorporate\nimported ingredients if necessary, according to the same strict standards as he\nwould select local ingredients. I remember once when we were making a\nreservation, Chef Wo insisted on confirming the catch before finalising the\nmenu the day before the meal.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/re1.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>Steamed Ped Yeast Rice Roll Wrapped with Shrimp and Crispy Pice Paper<\/p>\n<p><strong>Classic Cantonese Cuisine<\/strong><\/p>\n<p>Chef Wo aims to provide traditional, pure Cantonese\ncuisine at Silks House. His personal favourites on the menu are the lavish\nXishi Soup Rice, skill-based Deep-fried Chicken, and the iconic Char Siu Pork.<\/p>\n<p>A seasonal specialty was Steamed King Crab with Egg\nand Shaoxing Wine. Hokkaido king crab was steamed in high-grade Shaoxing yellow\nwine. An orange-coloured stock made with crab leg and shell was used to steam\nfree-range eggs from Hualien, paired with crab roe steamed again in Huadiao\nwine to produce a long-lasting aroma.<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/re3.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/re4.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Steamed King Crab with Egg and Shaoxing Wine<\/div>\n<p>The Signature Crispy King Crab Meat boasted a\nsecret recipe from Lei Garden \u2013 a meringue batter that thinly enrobed the crab\nshell to give it a crunchy surface that locks in the juice without feeling the\nbatter in the mouth. Another dish featured premium fish maw from the Middle East,\nstewed in chicken and Jinhua ham consomm\u00e9 with dried matsutake mushrooms.\u00a0Next up was Saut\u00e9ed Pomfret Fillet with Chinese\nMustard Cabbage. Wild Japanese pomfret was enhanced by mustard\ncabbage from Chaoshan in Guangdong province, local corn shoots and water\nchestnuts from Zhanghua on the west coast of Taiwan, to add texture and\ncomplexity.<\/p>\n<p>A signature dish on the menu, Xishi Soup Rice presented\na stunning soup base made with lobster, mud crab and white prawns simmered for\nthree to four hours to bring out the essential seafood umami. Before serving, dried\nscallops and king crab meat from Hokkaido, Australian king prawns, Canadian\nmussels, and seasonal vegetables were added to make the vibrant, dark orange soup\neven more luscious. When the crispy puffed jasmine rice\njumped into the bubbling red sea, I felt every pore in my body open up as vital\nfragrance danced on my nose.<\/p>\n<p>The Deep-fried Radish Pastry also stood out. Sweet\nand juicy Japanese white radish was peeled and shredded to be filled in a\nhundred golden layers of paper-thin, crispy pastry crust. Even the bottom was\nfried to perfect neatness, a must-try at Silks House.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/re6.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>\u00a0Xishi Soup Rice<\/p>\n<p>Cantonese cuisine is so vast and profound that some\nspecial cookers alone are captivating. Chef Wo believes that the soul of\nCantonese cuisine lies in fresh ingredients, seasonality, and heat control for\nstir-fried dishes. Chef Wo\u2019s emphasis on drilling and his well-rounded skills\nreminds me of Chef Tam Kwok Fung of Wing Lei Palace in Macau. Perhaps because of their globetrotting experience, the chefs\nare amicable and humorous in the dining room, but can be strict and demanding in\nthe kitchen.<\/p>\n<p><strong>A True King Without a Crown<\/strong><\/p>\n<p>Having been awarded a Michelin star in the highly\ncompetitive Japan, Chef Wo must have wanted recognition for his team at Taipei\nas well. He is a gentleman who loves humour and surfing, a hobby that befits\nhis courageous character.<\/p>\n<p>The restaurant is always packed with diners and has\nbecome the top choice of many Michelin-starred chefs in Taipei. In my opinion, Silks\nHouse\u2019s quality ingredients and refined cooking should have earned it at least two\nstars already.<\/p>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhoto: Peray<\/p>\n<p style=\"text-align: center; margin-top: 30px;\"><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" target=\"_blank\" rel=\"noopener\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"width: 100%; height: auto;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>Cantonese cuisine emphasizes techniques and there\nis no standard procedure. It usually takes years of hard work for a chef\nmajoring Cantonese cuisine to master the essence of it. Chef Max Wo, a\ncelebrated graduate from the famous fine dining spot Lei Garden in Hong Kong\nwith over thirty years of culinary experience, has welcomed renowned chefs both\nfrom Taiwan and from other countries at Silks House in Taipei since he took the\nhelm from 2019. It has not picked up a Michelin star yet\nbut it is my No. 1 Cantonese cuisine restaurant in Taipei.<\/p>","protected":false},"author":3,"featured_media":4713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[106,3],"tags":[78,38],"class_list":["post-4712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-106","category-food","tag-78","tag-38"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010Jocelyn\u4e13\u680f\u3011\u5bf9\u8c08\u53f0\u5317\u6676\u534e\u8f69\u7ca4\u83dc\u5927\u53a8\u90ac\u6d77\u660e\uff1a\u505a\u83dc\u5148\u5b66\u505a\u4eba\uff01 - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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