Reign offers premium Japanese Kippin dried abalone, South African Kippin dried abalone and slow-cooked South African abalone for new year celebration. The premium Reign abalone is braised in chef’s secret recipe sauce containing duck meat, chicken, pork, Jinhua ham, dried tangerine peel, oyster sauce and abalone juice cooked for 7 hours, then vacuum sealed at its freshest. Just steam the slow- cook pouch for 30 minutes and you can enjoy the delicious dish hassle-free.
Chef Tam Sek Lun, a third-generation culinary genius from Hong Kong is widely recognized for his over 30- year expertise in Cantonese cuisine. He had once worked at Dynasty Restaurant of Renaissance Hong Kong Harbour View Hotel since 1983, where he was made Head Chef at the age of 27 and his culinary prowess earned the restaurant a Michelin star in 2010. He was also the self-appointed chef of boss Cheng Yu Tung (鄭 裕彤) and his talent has been highly marked by many celebrity gourmets and tycoons like Peter Lam (林建 岳), Joseph Lau (劉鑾雄), Albert Yeung (楊受成).
In 2010, Chef Tam moved to Tianjin and served as the Executive Chef of Royal Garden at Tianjin Goldin Metropolitan Polo Club Hotel. From there he furthered his expertise in Guangdong cuisine. Currently he is the Executive Chinese Chef of Hong Kong Ocean Park Marriott Hotel.
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