Hong Kong gourmands well known chefs Ah, Mr. Yang Koon abalone dishes greatest advantage, catering sector known as abalone in the world. In 1986, Deng Xiaoping invited Ah Xian Yi, Deng Xiaoping when he finished tasting the abalone dishes, exclaim: "! This abalone, only get to eat after open policy." After the news, Yang Koon more fame big noise, "abalone" in the Mainland and overseas, no one does not know, the world's wealthy businessman, politicians, gourmets, gourmands have to eat "abalone" proud.

Founded in 2009, Ayi Seaview Hotel has been awarded the Michelin star restaurant in France for six consecutive years, and has also been listed in one of the top 100 restaurants in Hong Kong in the Hong Kong English newspaper "South China Morning Post" for three consecutive years. The restaurant's environment is open and sunny, with plenty of natural light. From the window, you can also enjoy the view of Victoria Harbour and the central ring of the opposite bank.

A Yi Hotel is best known for its abalone. If you are looking for abalone in Hong Kong, you must find a restaurant with confidence. Abalone can generally be divided into three categories, fresh abalone [frozen abalone], soup abalone [canned abalone] and [dried abalone]. The most precious of course is Japanese dried abalone, among which Jipin abalone is the most popular, small in size and shaped like an ingot. The abalone has a strong flavor, and it has a soft heart. It will be a bit sticky when it is cut. In addition, the name Jipin is a good sign, so it is particularly popular. Jipin Bao also has different brands. High-end restaurants will choose the oldest Crown brand Jipin. A Yi Seaview Hotel uses Crown Jipin. It also provides various soup and dry abalone for customers to choose.

Yang Guanyi is from Zhongshan, Guangdong. His father is the principal and his son is named "Guanyi", which means "Yiyi should be consistent". The first expert in cooking abalone today, the founder of "A Yi Abalone".

During the Japanese invasion of China, the Yang family was dismantled by the war, Ayi's father was killed, and the two younger sisters died. A Yiran was alone. At the age of 16, he took the $ 50 from his grandmother and ran from Zhongshan, Guangdong to Hong Kong to make a living. At that time, there was nothing. The first job was to work as a small handyman in the Dahua Hotel. At that time, Dahua was a high-end Sichuan restaurant. Ah Yi worked hard and won the appreciation of the guests. Dahua later changed ownership. A Yi transferred to the Chinese restaurant of Xinle Hotel in Tsim Sha Tsui because he often wrote menus and practiced good characters; after 6 years, he was transferred to Gao Hua Restaurant as minister and followed to Gloucester in Central. Work in a restaurant.

In 1974, Ah Yi's self-supporting portal and friends opened the "Fulin Hotel" in Causeway Bay, but the subsequent stock market crash in Hong Kong caused the business to plummet. One afternoon, A Yi returned to the restaurant from the bank and asked the chef to make fried rice for him. The chef actually said, "Go and fry", inspiring A Yidou to make him vow to become a "name" kitchen"! Since then, Yi changed to the chef and decided to bet on the most difficult-to-cook abalone, which is the top rare dish, and delve into cooking abalone. Ah Yi worked every day until 2 or 3 in the morning, spent 3 years, exhausted his savings, and finally realized the secret of cooking abalone, creating a method of using charcoal stove pot and simmering abalone. A Yi selects high-quality dried abalone made in Japan, breaks the tradition, uses casserole, air stove, charcoal as cooking tools, with broth stewed by old hens, ribs, Jinhua ham, burned on charcoal fire, 9 hours a day, simmer In 3 days, the stubborn "dried abalone" finally turned into a delicious taste of soft and tender teeth.

At the Singapore Food Exhibition in 1985, Master A Yi's original abalone cooking method was first exposed, which immediately shook the global restaurant industry. In 1986, A Yi was invited to perform for Deng Xiaoping. When Deng Xiaoping tasted his abalone dishes, he couldn't help but sigh: "This abalone can only be eaten after the policy is opened!" Noisy, "Abalone" is well known in the mainland and overseas. The wealthy businessmen, politicians, gourmets, and gluttons all take pride in being able to eat "Abalone".

Many countries in the world have tasted Ah Yi Abalone. Ah Yi has won numerous awards, such as the highest honor platinum award of the French chef master, the American five-star diamond award, the best chef award of the world chef, the world elite chef award, the French cuisine prestige award, China He is also the first Chinese to receive the "World Master Chef Award" for the Lifetime Achievement Supreme Award of the Hotel Association. A Yi often goes overseas to contribute skills to contribute to the promotion of Hong Kong cuisine; at the Cantonese Food Summit held in Guangzhou, "A Yi Abalone" was also selected as one of the top ten famous dishes in Guangdong, winning glory for Hong Kong.

Ai's achievements were also recognized by the SAR Government, and he was awarded the Bronze Bauhinia Star in 2007, commending his status and contribution in gastronomy. From being a little handyman with nothing, to becoming an internationally renowned world chef today, he is all about hard work and hard work. He is still a dedicated Hong Kong legend in his 80s.