In 1971, Cantonese cuisine restaurant Nan-en opened on the ２F of the Main Tower, Keio Plaza Hotel Tokyo.
At the time, the concept of “Cantonese cuisine” was still unfamiliar in Japan. The innovative cooking methods, unique use of ingredients, and the elegant and deeply flavorful dishes attracted much attention, and a new style of Chinese cuisine was created here. The current Executive Chef of Nan-en, Lee Kwok Chiu, took his first step as a chef at Nan-en and knows the entire history of the restaurant.
Starting from the bottom as a prep cook, he trained alongside many famous chefs such as To Fu Tok and Tam Hon Bun. He learned the importance of creativity and strictness in cooking from his predecessors. Now, as the head chef, he cherishes the traditions passed down to him, such as selecting high-quality ingredients and putting in extra effort in preparation. At the same time, he also incorporates new and trendy cooking methods from Hong Kong to delight his customers. Lee’s dedication to preserving the authentic taste of Nan-en has been recognized with numerous awards, including the “Modern Master Craftsman” award in 2011 and the “Order of the Yellow Ribbon” in 2014.
Lee Kwok Chiu has been devoted to Nan-en since its opening, and continues to create new chapters in its history while standing in the kitchen today.
