Malaysian-born Kin Min How is the talented dim sum master at Park Chinois, a luxurious Chinese restaurant in the heart of Mayfair.
The chef’s journey in the culinary world began at a young age, honing his skills under the watchful eye of his uncle, a renowned dim sum master in Malaysia. Now, he is able to create beautiful parcels of dim sum in seconds.
Brummell spoke to Kin Min How to discover how deep his love for dim sum really goes.
What can diners expect from Park Chinois?
Fresh produce and a great atmosphere in opulent surroundings.
You are Park Chinois’ dim sum head chef. What is required to make the perfect dim sum?
Fresh ingredients and a lot of time dedicated to your craft – there is always something new to learn when making dim sum.
Where do you draw inspiration from when deciding on your menu?
From the foods of my childhood in Malaysia. When I was a child, I would sell bamboo-leaf parcels from the market with my mother.
The char siu bao is the most intricate dish on the menu, but what is your favourite dish to make?
My favourite dish to make is the prawn cheung fun, as it has a great texture combination with a mixture of soft dumpling and crunchy prawn.
What single ingredient can you not live without and why?
Mushrooms, as there are so many varieties, and they add so much flavour to the dish.
What motivates you?
Seeing people enjoy my food.
Who is your role model and how have they influenced you in your work?
My uncle and mother. They showed me how to make dumplings and choose the freshest produce, which is something I always keep in mind to this day.
What is the best piece of advice you have received in your career and why?
Choose ingredients carefully – if you replace them with similar ingredients, it can change the whole dish.
What’s next for Kin Min How?
To travel to new markets to discover new produce, and maybe one day start a small farm.