Cover Chef Gary, Chinese Head Chef at Residence Eleven. Photo: RABHUU
Chef Gary, Chinese Head Chef at Residence Eleven. Photo: RABHUU
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From the renowned kitchens of Hong Kong to Residence Eleven at the Hilton Saigon, Chef Gary brings with him an unyielding spirit of innovation and a meticulous pursuit of perfection in every dish.
How has your experience as a head chef at prestigious restaurants influenced your culinary philosophy at Residence Eleven?
Working in diverse environments, particularly in Saigon over the years, has allowed me to accumulate invaluable experience. My approach to cuisine is guided by two key principles: the courage to experiment and an uncompromising commitment to refinement. I am always eager to explore and incorporate new ingredients—especially those less commonly used in Chinese cuisine. At the same time, I believe every dish must go through numerous trials, fine-tuning, and feedback to achieve its most optimal expression.
Residence Eleven is renowned for its ability to tell a story through its cuisine. What narrative do you believe the menu conveys?
Chinese cuisine is incredibly diverse, but at Residence Eleven, I focus on the story of Cantonese gastronomy—an elegant and versatile tradition that appeals to a wide range of diners. While Cantonese cuisine is best known for dim sum, it also boasts an array of sophisticated techniques, from roasting and steaming to stir-frying and stewing. This depth allows me to layer each dish with meaning, evoking both cultural connections and cherished culinary memories.
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Above Chef Gary, Chinese Head Chef at Residence Eleven. Photo: RABHUU
Chef Gary, Chinese Head Chef at Residence Eleven. Photo: RABHUU
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How do you balance tradition with modern creativity when curating the menu at Residence Eleven?
I have deep respect for tradition—the dishes that have been passed down through generations and remain timeless. At the same time, I am constantly innovating, ensuring that diners experience something fresh and unexpected. At Residence Eleven, I preserve the essence of classic Cantonese cuisine while introducing new interpretations, blending nostalgia with a sense of discovery. This interplay between tradition and modernity is what makes each dish both comforting and exhilarating.
How do local ingredients influence your creative process? Have any Vietnamese ingredients particularly surprised or inspired you?
Incorporating local ingredients not only creates a bridge between the restaurant and its diners but also enriches the dining experience. When guests recognise familiar elements in a dish, it fosters a sense of connection. In Vietnam, one ingredient that truly surprised me was rice paper. Initially, I saw it as a simple staple, but the more I explored, the more I realised its incredible versatility. It can be crisped to perfection, softened through steaming, or even used as a decorative element. This discovery has sparked endless inspiration in my menu development.
Above Chef Gary, Chinese Head Chef at Residence Eleven. Photo: RABHUU
Chef Gary, Chinese Head Chef at Residence Eleven. Photo: RABHUU
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Can you share a dish at Residence Eleven that best reflects your personal style and culinary philosophy?
Seafood rice with lobster broth is my favourite. It is a dish that brings together flavour, texture, and a multi-sensory experience. The rice is roasted before being added to the hot broth, which is made from lobster, dried shrimp, and scallops simmered over time to develop natural sweetness and depth. The contrast between the crispness of the roasted rice and the richness of the broth creates a truly evocative dining experience.
At Residence Eleven, we embrace the live station concept, where dishes are prepared in front of diners, allowing them to witness the journey from ingredient selection to final presentation. This storytelling aspect enhances the experience, making each dish more meaningful.
A good chef must also be a strong leader. How do you inspire and guide the young chefs at Residence Eleven?
Every culture has its own approach to food, and I always encourage my team to embrace exploration. I want them to feel free to create, to experiment with new ingredients, and to blend different techniques without hesitation. Mistakes are part of the learning process. I believe that when each chef is given the space to develop their strengths, the quality of our dishes naturally reaches new heights.
