Abalone by Ah Yat

Abalone by Ah Yat

　　Throughout history, delicacies from the mountains and seas have been regarded as fine cuisine, and among seafood, abalone is considered the finest. One reason for its high price is its scarcity, the rigorous requirements of its habitat, and the complex, time-consuming process of drying after harvesting. In Hong Kong and Taiwan, there’s a saying that “each bite of abalone is worth its weight in gold,” which speaks volumes about its value. Another reason for its high cost is that abalone not only has a tender, delicious taste but also offers exceptional health benefits. It nourishes yin and beautifies the complexion, replenishes without causing internal heat, helps prevent high blood pressure and diabetes, contains no cholesterol, and improves liver function and vision. For these reasons, it is highly recommended by food connoisseurs.

　　 　　Creating distinctive seafood dishes is the mission of Hong Kong’s Ah Yat Restaurant. Over the years, the restaurant has devoted extensive resources and meticulous research to mastering the art of cooking abalone, using various methods to prepare it. Eventually, it developed exceptional culinary skills where every step in preparing abalone is carefully executed with deep expertise. Abalone by Ah Yat uses the world-renowned Japanese dried large abalone as its prime ingredient. The exceptional skill in its preparation lies in restoring the abalone to its natural state—bringing out its original flavor, color, and appearance. Achieving such a high level of culinary excellence is no easy feat, requiring a series of complex processes from ingredient selection and soaking to cooking techniques and seasoning. Excellent traditional Chinese cooking methods, such as using clay pots, draft stoves, charcoal, as well as ingredients like pork ribs and chicken stock, are all preserved at Ah Yat Restaurant. Cooking utensils must be clay pots, the fire must be charcoal, and aside from flavoring with premium stock made from pork ribs and old hen, no other seasonings are added. As for the heat control, it relies on experience, with abalone typically braised for over ten hours. The abalone prepared at Fook Lam Restaurant comes out perfectly intact, resembling a fried egg with a golden meatball exposed in the center—truly retaining its original flavor and color, delicious and visually appealing, leaving a lasting aftertaste.

　　 　　The culinary art of Abalone by Ah Yat is deeply infused with the essence of China’s rich traditional food culture. Mr. Yeung Kwun Yat, the renowned chef behind Abalone by Ah Yat in Hong Kong, has earned numerous accolades for his outstanding contributions to promoting Chinese cuisine internationally. He is recognized by the global gastronomy community as the “Abalone King” and “Gourmet Master,” and has been honored with the title of “International Distinguished Figure.” Abalone by Ah Yat enjoys considerable fame in Hong Kong, where many political figures, business tycoons, and visiting dignitaries and tourists consider it a delight to savor. At Beijing’s Great Hall of the People and Diaoyutai State Guesthouse, Abalone by Ah Yat showcases the unparalleled refinement and elegance of Chinese cuisine.