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| Chef Hsu, Chun |
The well-experienced Chef Hsu has been devoting himself to culinary art for nearly thirty years. His excellent cooking skills can be seen at all kinds of banquets. Chef Hsu has been wonderful not only at arranging and creating delicacies for feasts but insisting on serving customers with care and consideration. He always presents Sichuan cuisine, traditional and innovative, with unique views and techniques. His outstanding performances has won him lots of compliments from guests and been a strong helping hand to promote and internationalize the Sichuan cuisine at the Ambassador Hotel.
Chef Hsu’s Profile
1981 Started working at the Ambassador Hotel
1989, 05 Participated in the planning and preparatory work of the Ambassador Hotel in L.A.
1990, 12 Awarded for being one of the 25th Best Tourism Hotel Workers
1992, 04 Went to Mainland China for research and study
2002, 01 Awarded the Model Tourism Worker of Hotel Industry
2003, 11 Awarded the Best Tourism Worker of Merchant Day
2004, 03 Visited Sichuan and Shanghai for inspection and study
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Chef's Special |
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Kimchi-flavored Beef Slices | | Ingredients：
Sichuan Style Kimchi 450 g
Sliced Beef 300 g
Black Bean Paste 60 g
MSG, Sugar, Vinegar
Preparations：
1. Marinate the beef slices. Put them into the heated oil until they are medium-well cooked.
2. Slice the Kimchi and fry them. When the mouth-watering smell comes out, mix the beef and seasonings and keep frying until the beef is completely flavored.
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Fresh Bean Starch 7 sheets
Shredded Chicken 100 g
Thin-sliced Cucumber 200 g
Preparations：
1. Season shredded chicken with salt, sesame oil and chopped green onions.
2. Spread the steamed bean starches, place the shredded chicken and cucumber on the, add a little mustard and wrap the ingredients in the starch. Cut the roll in four pieces and arrange them well on a plate. Sprinkle some five-flavor sauce before serving.
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