Yes Chef! Chef Edmond Ip on Reinventing Tradition with a Cantonese Touch
Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens, which has made some of our restaurants the next big thing in Asia.
Meet local Chef Edmond Ip — the dynamic Executive Chef behind Shanghai Plus, and one of the industry's youngest trailblazers of Chinese cuisine in Hong Kong.
Chef Edmond is shaking up the city's culinary scene with his modern take on Shanghainese flavors, expertly intertwined with Cantonese influences.
Nestled in the newly revitalized Shui On Centre in Wan Chai, Shanghai Plus —managed by the renowned Langham Hospitality Group — embodies Chef Edmond’s passion and dedication to dining.
Armed with more than 20 years of expertise honed in prestigious Chinese kitchens across Hong Kong, Chef Edmond continuously pushes boundaries, crafting innovative interpretations and cross-cultural dishes that redefine modern Shanghainese cuisine.
At Shanghai Plus, diners can explore light, reimagined Shanghainese fare and savor dishes that emphasize premium seasonal, locally sourced ingredients. Chef Edmond has crafted an extensive menu of 77 dishes, which are entirely free of MSG and additives, underscoring his commitment to purity and tradition in every bite.
The Beat Asia had the chance to chat with Chef Edmond about his illustrious culinary journey and his views on the next generation of Cantonese Cuisine in Hong Kong.
What initially attracted you to join the restaurant industry?
Working in the restaurant industry was not attractive at first. The hours are long, and during holidays and celebrations, restaurant workers have to work to help others celebrate. There is no time for friends' gatherings or dating. I didn't do well in school when I was young, and since the restaurant industry doesn't require academic qualifications, I decided to join the restaurant industry.
What is unique about Shanghai Plus in Hong Kong's Shanghainese cuisine scene?
The dining philosophy and uniqueness of Shanghai Plus lie in incorporating elements and concepts of Cantonese cuisine into traditional Shanghai dishes. Innovation without forgetting tradition! Of course, we also respect tradition, so not all dishes incorporate Cantonese elements. I don't want to give people the impression of new-style Shanghai cuisine or “fusion” cuisine, I just want to make traditional Shanghai cuisine well and give customers the feeling that a Cantonese chef can also cook delicious Shanghai cuisine.
Chef Edmond, what inspired you to integrate Shanghai cuisine with Cantonese influences at Shanghai Plus?
The company wanted to open a Shanghai cuisine restaurant and chose me. I am grateful to the company for giving me this opportunity to challenge myself. I am a Cantonese cuisine chef, so naturally, I use my Cantonese cuisine background to cook traditional Shanghai dishes.
What was your experience like transitioning from Cantonese cuisine to Shanghai cuisine?
I experienced some gossip, saying, "A Cantonese chef cooking Shanghai cuisine? Can they do it? Do they know how?" But many senior chefs also encouraged me. There is no problem with cooking any cuisine; it depends on whether you have the heart to do it. Your mindset determines your level. As a chef, you need to use your professional knowledge to handle different ingredients, understand the characteristics of the cuisine, and use your experience to cook dishes with a personal style.
What is the biggest challenge chefs face when handling Shanghai and Cantonese cuisine?
Many high-end restaurants and hotels no longer use MSG, but a lot of cuisines and restaurants still use it. The biggest challenge is to get them to adapt to cooking without MSG, as this is banned in the company, and many chefs' recipes still include it even to this day. We need to change all the measurements, methods, and sauces to be MSG-free. We constantly try and improve at Shanghai Plus.
Can you tell us about the process of developing the menu? What challenges did you face in creating such a broad yet concise and ingredient-focused menu?
The company had never done Shanghai cuisine before, so developing the menu wasn't difficult; finding good suppliers and staffing is challenging. Another major challenge is that I have to educate the traditional Shanghai chefs in our kitchen not to use MSG, which they have used throughout their kitchen careers in cooking. Changing their mindset is not easy. I am thankful we are getting there day by day.
Is there a dish at Shanghai Plus that you are particularly proud of?
I wouldn't say proud, but the dish that customers have recognized should be the Fried Pork Ribs with aged, dried tangerine peel in balsamic vinegar sauce. I use fresh pork belly ribs with balanced fat and lean meat, choose mellow Italian black vinegar and appropriately sweet Okinawan black sugar to replace traditional Zhenjiang vinegar and white sugar for the sauce, and finally add a touch of Cantonese element with aged tangerine peel for garnish. It has a unique aroma —fresh and not greasy.
How would you describe your culinary journey? How do you feel about your current situation?
In the first few years of my career, I didn't seriously study and often arrived late to work, with a mindset of working and leaving. Until one time, I remember clearly, the kitchen staff had finished their work, and only a few apprentices and I were cleaning up. Suddenly, a customer requested an additional order. In a situation where I had no choice, I, being the most experienced, tried cooking.
I received praise from the customer and the kitchen leader, who had been observing me. I was a bad student who didn't study, then suddenly I was a chef. I had never been recognized by anyone, but because of a small dish, I received praise from the customer and recognition from the kitchen leader.
At that moment, I felt I had finally found my direction, so from that day on, I put a lot of effort into learning and improving my culinary skills, reading many cooking books (the internet wasn't developed at that time), participating in competitions, and meeting a group of friends who were equally passionate about food.
After years of hard work, I am now considered the youngest executive chef of Chinese cuisine in Hong Kong. I will forever be grateful and learning from my peers.
How do you see the development direction of Cantonese cuisine in the next 5 to 10 years?
The development direction of Cantonese cuisine in the next 5 to 10 years will focus on health and environmental protection, as well as meeting customer needs. There will also be more emphasis on the usage of local ingredients and better dish presentations versus the traditional style.
Are there any young talents or trends in Cantonese cuisine that give you hope?
There are definitely young talents; I hope I am considered one of them! However, regardless of the cuisine, there are very few people entering the industry. So, with fewer people entering the industry, opportunities increase. Hong Kong as a whole needs more young talent in the Chinese cuisine sector; this is really missing.
What advice would you give to young chefs or those aspiring to open a restaurant?
My advice to young chefs is to learn English and Mandarin well, so you can communicate and interact with different customers. If you aspire to open a restaurant, you need to understand whether you want to open a tea restaurant, snack shop, or high-end restaurant. Once you understand [that], you need to think about what can make you stand out or maintain an advantage in this market. Given the current economic environment, if you haven't thought it through, I suggest not opening a restaurant.
Looking ahead, what are your goals for Shanghai Plus?
In the future, I want more customers to know about Shanghai Plus. Shanghai cuisine doesn't have to be heavy and oily. The key is no MSG! The goal is, of course, to gain customer recognition and hopefully win some restaurant awards for the restaurant, and to give back to the company for their trust and support.
To make a booking at Shanghai Plus, visit this website, or visit them on their official website, Facebook, and Instagram.
Location: Shop 201, 2/F, Shui On Center, 6-8 Harbour Road, Wan Chai, Hong Kong
Opening Hours: Daily
Lunch: 11:30 AM to 3 PM (2:30 last order)
Dinner: 5:30 PM to 10:30 PM (9:30 PM last order)
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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