Dennis Tsang - Oyster Specialist - Oyster & Wine Bar - Sheraton Hong Kong Hotel & Towers
With 11 years experience in the restaurant business, Dennis Tsang has specialized in oysters for the past four years at Sheraton Hong Kong. While at the Sheraton, he has won a couple of prestigious awards, including a Bronze Medal at the Hong Kong International Culinary Classic 2004 during HOFEX 2004 for his “Baked Garoupa with Apple Duxelle and Ginger Crust Creation.”
(PRWEB) March 11, 2005
With 11 years experience in the restaurant business, Dennis Tsang has specialized in oysters for the past four years at Sheraton Hong Kong. While at the Sheraton, he has won a couple of prestigious awards, including a Bronze Medal at the Hong Kong International Culinary Classic 2004 during HOFEX 2004 for his “Baked Garoupa with Apple Duxelle and Ginger Crust Creation.”
A native of Hong Kong, Dennis studied western cooking at Haking Wong Technical Institute for a year before starting out at W’s Entrecote. “I prepared cold food—appetizers, salads, canapés, that sort of thing,” he recalls. “I started preparing oysters, and seem to have a knack for it. Then, my boss put me at the oyster bar when he saw that I could handle them well.”
As the Oyster Specialist within Sheraton Hong KongÂ’s Oyster and Wine Bar, Dennis oversees everything related to oysters. This includes ordering them from the choicest locations and making sure they are prepared properly, as well as helping out in the kitchen when required.
Dennis stresses the importance of obtaining oysters depending on the season—during the winter months, they are best from Europe or the United States, while in the summer, the freshest oysters are from Australia or South Africa. “When oysters are not in season, they are not as strong and healthy,” he explains. “It takes time for them to get here, and there can be lots of wastage if the oysters do not survive the trip.”
Although oysters are considered a delicacy, many people either love them or hate them. “People have strong feelings towards oysters,” admits Dennis. “Many try them for the first time at a buffet, and may not have had a good experience as a result. The danger is when they are pre-shucked at a buffet, the quality may be affected. Here at Sheraton Hong Kong, the oysters are exposed to the air for as little time as possible.”
“I prefer a salty oyster myself,” he continues. “These come from Europe, where the cold current keeps the oysters’ salt content up. But this is a matter of personal preference. I think champagne or white wine match oysters best. As for sauces and garnishes, I recommend adding nothing at all to them, to let their flavor come out naturally. Or, perhaps a little lemon and black pepper. We also have a vinagrette and cocktail sauce.”
Guests find the causal atmosphere of the Oyster and Wine Bar perfect for indulging in seafood delicacies. “The most unique aspect is our service style,” Dennis says. “We really get to know our guests, and take pride in treating them with respect. Lots of Hong Kong people can be very business-like and commercial. When they are here, they can relax in the knowledge we will take care of them.”
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