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Nina Hospitality Unveils “Hotel Chef Secrets” Cookbook
Nina Hospitality proudly announces the launch of its first-ever cookbook, “Hotel Chef Secrets.” This heartfelt collection of hotel recipes invites home cooks of all skill levels to enhance their culinary repertoire by embracing the authentic flavours and innovative techniques that have made its hotels renowned for their exceptional gastronomy experiences. Featuring a carefully curated selection of 35 signature recipes from 7 of its talented chefs, this publication is a pride and joy celebrating their expertise, crafted to provide essential insights on elevating everyday meals into chef-inspired dishes.
At the heart of Nina Hospitality lies a team of culinary maestros whose boundless passion and relentless pursuit of perfection have been the driving force behind the outstanding creations found at its restaurants and patisseries. “Hotel Chef Secrets” showcases the artistry and creativity of these talented chefs. Ensuring that each recipe reflects their dedication, the cookbook features contributions from a brilliant lineup, including Chef Simon Wong from RÚ, Chef Wai Leung Lam from Ah Yung Kitchen, Chef Ray Louie from Café Circles, Chef Kelvin Ng from I-O-N Kwun Tong, Chef Kenny Kwok and Chef Andy Lam from I-O-N Wong Chuk Hang, and Chef Ming Kam from Nina Patisserie. Each chef shares their all-time favourites, along with tips to bring the dishes to perfection, making this collection a must-have for food enthusiasts who seek to replicate chef-inspired gourmet in their own kitchens.
Diverse Culinary Journeys
Within the pages of “Hotel Chef Secrets,” readers can delve into a diverse range of culinary categories, including both traditional Hong Kong classics and global flavours. The cookbook features an array of recipes encompassing salads and quick bites, soups, meats, seafood, vegetables, rice and noodles, and decadent desserts —ranging from everyday comfort food that warms the soul to stunning masterpieces that take days of preparation yet are presented in a simplified manner. This bilingual publication is designed to resonate with a wide audience, encouraging a vibrant exchange of culinary ideas across cultures and nurturing a deep appreciation for gastronomy.
Simon Manning, Managing Director of Nina Hospitality, expressed his enthusiasm for this exciting release, “With ‘Hotel Chef Secrets’, we aspire to share the generous skills and heartfelt passion of our culinary team. This cookbook is more than just a collection of recipes; it embodies our commitment to fostering authentic culinary experiences that resonate deeply with our guests and the broader community. Every recipe tells a story, reflecting our dedication to excellence.”
In alignment with Nina Hospitality's commitment to holistic well-being, its in-house nutritionist, Stephanie Koo contributes insightful tips on the nutritional value of ingredients featured in the cookbook, enhancing the culinary journey for readers. Her efforts further elevate customer satisfaction by ensuring that our culinary offerings are not only delicious but also promote a balanced lifestyle.
Infusing the Senses with Culinary Experiences
Hotel Chef Secrets” aligns seamlessly with the Hotel Group’s brand experience principles, particularly Sensory Wonderment, believing that true dining experiences encompass far more than just taste; they engage all the senses. Its hotels and residences are crafted to provide guests with immersive sensory experiences, where unique smells, sounds, and flavours coalesce to create unforgettable moments. This cookbook serves as a tangible reflection of that philosophy, inviting readers to embark on their culinary journeys with the same sense of wonderment.
The cookbook is now available for purchase for HK$170 (CCG Hearts members can enjoy special offer at HK$155) on http://bit.ly/4gmziMG or for preview at all hotels of the Hotel Group, inviting food enthusiasts and home cooks alike to celebrate this exciting journey into the world of culinary artistry together, and to bring the vibrant flavours of Nina Hospitality directly into their own kitchens.
Chef Information
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Chef Simon Wong, RÚ
A culinary expert with nearly 38 years of experience, Chef Wong brings a wealth of knowledge from prestigious roles at international hotel brands. A recipient of the Gold Medal at the 11th Asian Culinary Exchange, he emphasises fresh, locally sourced ingredients that honour Hong Kong's cultural heritage. Known for his mastery of traditional Cantonese cuisine and innovative techniques, Chef Wong's signature dishes, such as Crispy Sea Cucumber Stuffed with Minced Pork and Shrimp and Braised Lobster with Eggplant, showcase his commitment to excellence and creativity. Highlighted dish: Double-boiled Fish Maw Soup with Almond Cream and 9-year Lily Bulb (p.40) |
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Chef Wai Leung Lam, Ah Yung Kitchen
With over 35 years of culinary experience, Chef Lam has honed his expertise in prestigious Cantonese restaurants, including the Michelin-starred Fu Ho Restaurant. His career is marked by key leadership roles that deepened his mastery of Cantonese cuisine and kitchen operations. In 2019, Chef Lam joined Nina Hospitality to lead the opening of Ah Yung Kitchen, where he quickly earned recognition as Head Chef, overseeing the Chinese cuisine team and maintaining high standards. A distinguished member of the Chaîne des Rôtisseurs, Chef Lam is dedicated to traditional Cantonese cooking and sourcing the finest ingredients, captivating the palates of discerning diners, including celebrities and esteemed guests.
Highlighted dish: Braised Dried Abalone (p. 60) |
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Chef Kelvin Ng, I-O-N Kwun Tong
Chef Kelvin brings over 20 years of culinary experience, having worked at esteemed hotels in Hong Kong. He joined Nina Hotel Tsuen Wan West in 2021 and became Executive Chef at Nina Hotel Kowloon East in 2023, overseeing I-O-N Kwun Tong. In 2024, he partnered with the Golden Age Foundation to create a Golden Gourmet Menu to enhance the dining experience for senior guests. Known for his culinary expertise and strong team management skills, Chef Kelvin is committed to providing exceptional dining experiences. |
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Chef Kenny Kwok, I-O-N Wong Chuk Hang
With over 2 decades of culinary experience, Chef Kenny has developed a profound expertise in the kitchen, fueled by his passion for the culinary arts. He has sharpened his skills at esteemed local establishments, where he crafted unique dishes that elevated the dining experience and left patrons raving. Chef Kenny's journey took an exciting turn when he joined Nina Hospitality, where he expanded his pursuit of culinary excellence and innovation. As Chef de Cuisine at Nina Hotel Island South, he infused his creativity into the Southeast Asian Buffet at I-O-N Wong Chuk Hang, ensuring that each dish reflects his culinary artistry.
Highlighted dish: Hainan Chicken (p. 48) |
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Chef Andy Lam, I-O-N Wong Chuk Hang
Chef Andy Lam, Sous Chef at I-O-N Wong Chuk Hang, has been passionate about baking since childhood and has over 18 years of experience in prestigious hotels. After earning a certification in Western Pastry, he joined Nina Hospitality in 2018, where he creates innovative desserts and 3D cakes for special occasions. In addition to his culinary work, he actively engages in community service by teaching children at NGOs and collaborating with the Golden Age Foundation to design a menu for the elderly. |
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Chef Ray Louie, Café Circles
Chef Ray is a culinary maestro with over 2 decades of exceptional cooking skills, honed at renowned hotels and private clubs. He joined Nina Hospitality during the opening of I-O-N, where he created Western classic delights with Hong Kong twists, later serving as Head Chef in the central kitchen, expertly preparing diverse dishes for various restaurants within the group. Currently, Chef Ray is the Executive Chef at Café Circles, where he showcases his culinary craftsmanship to deliver memorable dining experiences for patrons. |
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Chef Ming Kam, Nina Patisserie
Chef Kam Hoi-ming, also known as Chef Ming, is a talented confectioner at Nina Patisserie, where he oversees the pastry team's operations. With experience at renowned venues, he excels in creating exquisite desserts. His training in Tokyo has further refined his skills, ensuring top-quality confections. Chef Ming is dedicated to expanding Nina Patisserie’s reach in Hong Kong, delighting patrons with signature items like the Palmier and Napoleon Cake. |
