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創辨人及廚藝總監 黎有甜

香港出生的桃花源小廚老闆兼總廚黎有甜於1967年開始廚藝工作,至今入廚50年。師承廣東傳奇名廚李才,李才是廣東大戶,名飲食家江孔殷的家廚。根據江孔殷孫女江獻珠所著的《蘭齋舊事與南海十三郎》一書所說,江孔殷是清朝(光緒廿九年)最後一屆科舉進士,人稱江太史。江太史父親賣茶致富,他自己在清末民初時當英美煙草公司南中國總代理,是一位非常富有,對食的要求十分高的人。他有自己的農場,供應自家的需要。太史蛇羹便是江家其中一道享負盛名的佳餚,更以「太史」命名。李才是江家最後一任家廚,離開江家後,他擔任過不少廣州及香港酒家的大廚。在日治時期,他曾任偽港督磯谷廉介的廚師,在香港上流社會的飲食界享負盛名。香港在60年代經濟起飛,很多大商行及銀行紛紛成立私人俱樂部。當時李才被恆生銀行的何添先生邀請加入宏興俱樂部,17歲的黎有甜便是在當時加入恆生銀行宴會部,被委派跟隨李才,成為他的助手。

李才過世後,黎有甜一直在恆生銀行擔任主管級廚師。除了照顧每天恆生銀行中環總行各級職員的午膳,也要顧及晚間貴賓宴會及到會,尤其是秋冬時節的蛇宴。 後來桃花源小廚開業,江獻珠女士親帶外國攝製隊到本店拍攝她家傳正宗太史蛇羹的做法。由李才親手指導的太史蛇羹、傳統粵菜及恆生博愛堂的高級宴會菜式,桃花源小廚是真正承傳下來。

在恆生銀行工作了33年,2000年50歲提早退休,同年開設桃花源小廚。曾為無數商界名人貴賓烹調美食,黎師傅的出色廚藝在上流社會早以為人熟悉。2007年被何鴻燊博士及梁安琪女士邀請,在澳門葡京酒店開設分店。2007年1月1日,桃花源小廚澳門店正式開業,旋即成為澳門中餐焦點。前任行政長官何厚鏵、現任行政長官崔世安及一眾政商人物都是常客。黎有甜師傅及桃花源小廚的主廚亦經常到禮賓府主理晚宴。

2008年12月,國際飲食權威《米芝蓮指南》首度在港澳發表,桃花源小廚香港店及澳門店在米芝蓮指南(香港澳門)2009分別被評為一星及二星餐廳,澳門店更加是當時澳門唯一的二星餐廳及評級最高的中菜餐廳,致今連續九年被評為星級餐廳。

2009年10月,黎有甜師傅被世界中國烹飪聯合會邀請出席於中國揚州舉行的第十九屆中國廚師節,授予「國際中餐大師」名銜。英國 Restaurant Magazine 邀請黎師傅為2010年度的 The S. Pellegrino World's Best 50 Restaurants 選舉的香港、澳門及台灣地區的評委。2012年黎師傅被Shanghai Tatler上海尚流雜誌列入「名流·上海 The 300 List」,同樣被列入名人榜内有姚明、賴聲川、蔡國強、王安憶等文化及商界名人。2013年獲新加坡Award of Excellence頒發Asian Cuisine Chef of the Year (Regional) 。

 

黎師傅多次被邀請到海外作客席廚師。包括:

  • 2005年聖誕節,2006年及2007年農曆新年期間被美國拉斯維加斯永利酒店(Wynn) 邀請為客席廚師,於永利坊(北美洲內首家獲米芝蓮星級評價的中式餐廳)
    為賭場貴賓炮製名菜。

  • JP Morgan於2006年暑假邀請到新加坡及印尼耶加達,為當地富商客戶主理私人
    宴會。

  • 2009年6月獲上海新天地的湖庭邀請,黎有甜師傅首度以米其林星級大廚身份,主理為期兩週的〈米其林星級之宴〉,把桃花源小廚的經典粵菜帶到上海。

  • 2010年4月,黎有甜師傅被新加坡世界名廚高峰會(World Gourmet Summit 2010) 邀請為Masterchef,在新加坡中國會主理為期五天的桃花源名菜宴、與法國酒莊Château Le Tertre Rôteboeuf合作的配酒晚宴及示範講座。

  • 2010年8月18日,黎有甜師傅獲邀出席世界御廚協會(Club des Chefs des Chefs) 香港午宴,與各國元首的總廚互相認識交流。

  • 2011年6月,黎有甜師傅被香港旅遊發展局邀請,到德國柏林與當地年輕米其林星級廚師Tim Raue合作晚宴及到法國巴黎與享負盛名的米其林三星廚師Pierre Gagnaire合作午宴,宣傳中華美食。

  • 2011年9月,黎有甜師傅為聯合利華飲食策劃的大型活動「粤揚世界」擔任顧問。分別在廣州、北京、西安及上海舉行的以專業廚師為對象的大型論壇及菜式示範。

  • 2011年10月,黎有甜師傅被新加坡名勝世界(World Resort Sentosa)邀請為客席廚師,主理為期十天的桃花源名菜宴。

  • 2012年及2014年My Nespresso Coffee Cuisine出版。這是Nespresso一個以咖啡入餚的烹飪計劃,當中包括中西式的前菜、主菜及甜品。黎師傅是唯一被邀請參予兩年的計劃的中菜廚師。

  • 2013年,為慶祝馬來西亞雲頂Resort World Genting 48週年誌慶,黎師傅被邀請於9月5至8日在Imperial Rama擔任客席廚師,獻上他的首本名菜。

  • 2014年4月,黎師傅獲邀到韓國首爾The Plaza Hotel,主理為期一星期的桃花源名菜宴。

  • 2015年,黎師傅為澳門航空的商務艙設計了18款飛機餐,在2月開始,首先在五個澳門來往大陸的主要城市航線供應。

  • 2015年6月,黎有甜師傅和團隊到希臘,前往北部Halkidiki的Kassandra,為Sani Resort舉行的Sani Gourmet美食節主理四天晚宴。其他參與名廚分別來自希臘、意大利、土耳其、印度、伊朗、亞塞拜疆及格魯吉亞。

  • 2015年10月,黎師傅獲邀到西班牙的San Sebastian Gastronomika 2015, 在這裡向350位全球頂尖廚師、餐飲記者及參與者介紹粵菜之美。

  • 2016年,黎師傅獲邀與澳洲名廚Matt Moran,拍攝旅行用品TUMI的宣傳片。

 

Chef Yau-Tim LAI

Tim’s Kitchen opened in 2000 by Chef Yau-Tim LAI and his family. From a small bistro to be a well-known Cantonese cuisine restaurant, Tim’s Kitchen now have 6 branches, two in Hong Kong, one in Macau, two in Shanghai PRC and one in Shenzhen PRC. The excellent traditional Cantonese cuisine and on-site private catering style won the foodie’s heart.

Born in Hong Kong, Chef Yau-Tim LAI is the founder and group director of culinary of Tim's Kitchen. He started his career in 1967 in the age of seventeen. He followed the legendary Cantonese cuisine chef, Master Choi LEE, as an apprentice in the banquet department of the Hang Seng Bank. From an apprentice to be a Master, he worked in the Hang Seng Bank for 33 years and retired in 2000. He opened the Tim’s Kitchen Hong Kong in the same year summer.

Tim’s Kitchen was awarded Michelin Star every year since 2009. Tim’s Kitchen Hong Kong was awarded its first Michelin-star and two Michelin-stars for the Macau branch in 2009. In 2011, both Hong Kong and Macau received two Michelin-stars. Tim’s Kitchen Hong Kong also awarded Asia’s Finest Restaurants by The Miele Guide from 2010 to 2012. Tim’s Kitchen Shanghai was awarded best restaurant selection by Modern Weekly Magazine in 2011 and 50 BEST by Food & Wine Magazine China in 2012, also one of the selection of the first Michelin guide of mainland China : ‘Michelin Guide Shanghai 2017’.

In 2009, Chef Yau-Tim LAI was awarded as the ‘International Master Chef for Chinese Cuisine’ by the World Association of Chinese Cuisine. In 2010, He was invited by the World Gourmet Summit in Singapore as a Master chef. He presented an Epicurean Delights menu at The China Club Singapore. In 2011, He was invited by Hong Kong Tourism Board to do a promotion for Hong Kong cuisine, collaborated with Michelin two stars chef Tim Raue in Berlin and Michelin three stars chef Pierre Gagnaire in Paris. In 2013, he was awarded 'Asian Cuisine Chef of the Year (Regional)' by Award of Excellence in Singapore. He also invited by ‘Where Chefs Eat’ in 2013. A worldwide publish restaurant guide to introduce where the 400 world leading chefs have their meal. Chef Yau-Tim LAI is one of the only two Chinese cuisine chefs invited by them. In 2015, he was invited by San Sebastian Gastronomika, Spain as a masterchef, introduce traditional Cantonese Cuisine.

Oversea guest chef invitation also included:

  • In 2005 Christmas, 2006 & 2007 Chinese New Year, invited by Wing Li (the only Michelin Starred Chinese Restaurant in North America in that period) . Wynn, Las Vegas.

  • In 2006, invited by JP Morgan to Indonesia and Singapore for private catering.

  • In 2009, invited by Villa Du Lac, Shanghai to do a 2 weeks promotion.

  • In 2011, became consultant of Unilever Food Solution China, present forum and demonstration in 4 China cities, Guangzhou, Shanghai, Beijing and Xi On.
    In October 2011, invited by Fu Shui Inn, for a 10 days promotion in Resort World Sentosa, Singapore.

  • In September 2013, invited by Imperial Rama, Resort World Genting Malaysia, for their 48th anniversary celebration.

  • In 2014, invited by Plaza Hotel Seoul, Korea, for a 5 days promotion.
    Design menu for business class of Air Macau in 2015.

  • In May 2015, invited by Sani Resort, Thsosnoliki, Greece, for the food festival ‘From Silk Road to Rome’, to do a 4 night dinner promotion.


TV programme:

  • Quest For Stars by Life Inspired TV Channel (Link)
  • Documentary of Radio Television Hong Kong (Link)
  • Demonstration in San Sebastián Gastronomika 2015 (Link)
  • Kitchen mpossible 2016 (Link)