Meet Chef Chan Kai Ying


Behind the scenes: Chef Chan plating

1. 你從哪裡來的?你再香港生活多久了?Where are you originally from? How long have you been in Hong Kong?

I am from Sichuan, Chongqing, I’ve lived in Hong Kong for about 40 years now.

我在四川,重慶出生長大的。我在香港生活了40 年。



2. 你是怎樣開始烹飪的?這是你開始麻辣燙的原因嗎? What prompted you to begin cooking? Was this the reason why Chilli Fagara was created?


My family has a long history running restaurants, I grew up in this environment, so naturally I started cooking. In the past, Sichuan cuisine was not so popular and not been appreciated, so I wanted to educate more people on Sichuan cuisine.

我的家人經營餐館的歷史悠久, 因此我從小就開始做飯。四川菜之前沒有那麼瘦歡迎, 也沒有受到賞識,所以現在我正在努力教育更多人吃四川菜。



3. 請你列出麻辣燙裡面你最喜愛的菜式。What are a few of your favourite dishes from the Chilli Fagara menu?


Emperor Prawns Stir-Fried with Dry Chilli Peppers, Homestyle Mapo Tofu, Delectable Pork & Vegetable Dumplings (intensified with the challenging flavour of our in-house garlic-infused chilli sauce), Kung Pao Chicken, and Chilli Fagara Dungeness Crab.

我舊喜歡的菜是霸王辣椒蝦,紅油抄手,阿婆麻辣豆腐,宫保雞丁, 和霸王登格斯辣蟹。


Homestyle Mapo Tofu with Minced Pork