Malaysian-born Kin Min is the talented dim sum master at Park Chinois, a luxurious Chinese restaurant in Mayfair that is home to some of the very best dim sum in London. The talented chef honed his skills and earned a reputation for his innovative approach to blending traditional and modern cooking methods.
His journey in the culinary world began at a young age, working in the shop of his uncle, a renowned dim sum master in Malaysia. The early experience during his formative years has been instilled in his muscle memory and allows him to create beautiful parcels of dim sum, in seconds.
After working with his uncle in Malaysia, Min travelled to London in 2001 to start work in Harrow on the Hill at a Golden Palace where he was the dim sum sous chef. After working his way through the ranks, Min continued to acquire technical skill but also preserve his rich culinary heritage.
In 2008, he began working at Yum Cha in Camden Town, where he became dim sum head chef. Min then moved to the Hakkasan Group in Mayfair, with one Michelin star, as their dim sum head chef in 2010, where he met Hong Kong dim sum master Chan Chun, who soon became a noteworthy inspiration. Min worked at Hakkasan for five years before he moved to Park Chinois and has now been the dim sum chef at the restaurant for over eight years, where his uses his traditional background and skills to create a truly exceptional dining experience.
Min’s dim sum creations are nothing short of culinary masterpieces, with dishes on the menu including Wagyu beef bamboo charcoal bao, seasonal black truffle dumplings and his personal favourite, prawn crispy bean chung fun.
His journey from working with his uncle in Malaysia to the prestigious kitchens of Park Chinois is a testament to the power of passion, perseverance, and the enduring allure of the culinary arts. Under his watchful eye, Park Chinois has become home to some of the finest dim sum in London, continuing to offer its guests an unparalleled culinary adventure. Guests can expect a symphony of flavours, textures and aromas that will transport them on a gastronomic journey like no other.
We sat down with Min to find out a little more.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I was born in Malaysia and have lived in London for 22 years. Experience was the most important thing, so I tried to learn something new every day. There are so many different things to learn and different types of cuisine.
What or who inspired you to become a chef?
My mother and uncle. My uncle owned a small restaurant in Malaysia, and ran it for 35 years.
Who has been your biggest influence to get you to where you are today?
My mother was the biggest influence, she was very good at wrapping rice dumplings. She taught me a lot of cooking techniques from my childhood, and we would sell bamboo leaf parcels at the market.
What’s your signature dish?
My signature dish is the carrot puff dim sum and prawn Cheung fun.
What are the most important considerations when crafting your menu?
Ingredients, ensuring they are fresh and well-seasoned. Also, to make sure that they are seasonal.
Do your personal preferences influence the menu at all?
My food is always based off food that I like to eat, I miss food from my childhood, so it is a nice reminder to recreate memories.
How would you describe your cooking style?
Meticulously prepared. Sometimes the preparation takes up to 10 days. Making sure everything is done perfectly is the key priority.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
At home during Chinese New Year, there is an opportunity to do a lot of Chinese New Year traditional dishes and I cook for my family. For example, a traditional platter including sea cucumber and goose feet.
What is your favourite ingredient to create with?
Fungi, last time I went to China, I tried so many different types of fungi. My favourite was the bamboo fungus and the peanut sprout.
What would you be doing if you weren’t a chef?
I would be a potter.
What is your favourite dish to cook at home?
Soup with sea cucumber, which can take up to a week to prepare.
When are you happiest?
When my family enjoy my food back home.
What is your favourite piece of kitchen equipment?
The Chan Che Kee knife from Hong Kong. This is very good for making dumplings.
When you’re not in the kitchen where can you be found?
I enjoy playing badminton and working out at the gym. Also, going to the market.
What’s your favourite takeaway or comfort food?
Five Guys or American style takeaways. Or, Ding Tai Fung Chinese takeaway.
Where is your favourite place to dine?
Sabor for the Spanish food.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
There are so many more options and different variations of food and spices with non-local produce.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
Picking the ingredients, tasting them and making sure they are good and fresh. I ensure to train the staff so that that they can have the same vision for the menu as I do. It’s an important synergy.
How would you describe the food you create at Park Chinois to someone who’s never experienced your kind of food?
Very freshly made with a lot of thought and effort.
What’s your favourite flavour combination?
Western and eastern.
What is the USP of your restaurant?
Nice atmosphere and environment.
What do your future plans entail?
Starting a farm for fresh produce.
Factbox
Address: 17 Berkeley St, London W1J 8EA
Phone: 020 3327 8888
Website: parkchinois.com
