Cooking good food can be difficult. It takes years of practice, plenty of love, and much creativity to come up with delicious recipes. So who can one turn to in times of culinary need? A simple and reliable answer would be: cookbooks. A wide and varied industry in the world of publishing, cookbooks cater to many different styles and cuisines. There are microwave cookbooks, cookbooks for kids, volumes and editions that focus on vegan food, cakes, and soups. Among the new releases is Nina Hospitality’s “Hotel Chef Secrets.”

A popular hotel group in Hong Kong, Nina Hospitality opens its doors to guests staying in areas such as Causeway Bay, Wan Chai, and Mongkok to name a few. Like many other hotels, they are favored for delicious in-house restaurants such as the I-O-N buffet, Ah Yung Kitchen, and Chinese eatery, RU. To commemorate the hard work and creativity of their masters, Nina Hospitality has since released a special cookbook dedicated to sharing this goodness with guests and customers.

“Hotel Chef Secrets” contains 35 heartfelt recipes developed by seven of their talented chefs. Among these are Chef Simon Wong, Chef Wai Leung Lam, Chef Ray Louie, Chef Kelvin Ng, Chef Kenny Kwok, Chef Andy Lam, and Chef Ming Kam. There are recipes suited for every meal, from a Tuna Niçoise Salad starter to an abalone main course and even a Chocolate Lava Cake for dessert.

“Each chef brings a unique perspective and specialty to the table, allowing us to showcase a diverse array of flavors and techniques,” shared Simon Manning, Managing Director of Nina Hospitality.

Known for their resilience, hard work, and passion, professional chefs jump through hoops and sacrifice long hours for the happiness of their guests. Professional chefs are required to balance creativity with operational efficiency; they must navigate complex food safety regulations and various minute details that could make or break an experience.

“Having a written record of these recipes allows others to learn from and be inspired by their work,” noted Simon. “Ultimately, documenting these recipes helps create a lasting appreciation for the artistry of all our chefs.”

But do those who purchase the book need any extraordinary kitchen skills in order to recreate these recipes? According to Simon, not at all!

“Cooking is actually pretty simple! It's like a treasure map — as long as you can read the directions and have a willingness to learn, you're already halfway there,” he said.

This newly published cookbook promises to make complicated-sounding recipes easy to master. Simon assured us that even novice chefs can try these for themselves, noting that the book provides clear guidance and tips to help cooks at every level. “While some recipes may seem intricate at first glance, we’ve designed them with home cooks in mind,” he added.

On his part, Simon has been learning to master the Double-boiled Fish Maw Soup with Almond Cream and the 9-year Lily Bulb recipe. This popular Chinese soup is known to be nutrient-dense and rich in collagen. While it may sound complicated to those who have yet to encounter it, the journey to perfecting it is both fun, rewarding, and – perhaps surprisingly – not as difficult as it sounds.

“It’s fun to experience the quest for a perfect fish maw. I also love sipping on a warm soup that's full of healthy collagen because trust me, my skin could totally use a collagen boost!” Simon laughed.

The managing director also advised novice chefs to relax and have fun while trying these recipes out. “Cooking should be an adventure, not a stress-fest,” he said. “If you ever find yourself in a recipe bind without a specific ingredient, don't panic! Just channel your inner chef and remember that most ingredients can be swapped out for something else.”

For example, oyster sauce can be skipped or swapped over soy sauce. Plenty of herbs can also be interchangeable. “Just make sure that whatever you swap isn’t the main ingredient, of course,” he added.

Ultimately, Hotel Chef Secrets offers diners a glimpse into a handful of chefs’ unique artistry. Through this, Nina Hospitality hopes to encourage chefs of all levels to partake in creating these extraordinary dishes.

“The joy of cooking is all about learning and enjoying the process, so whether you’re whipping up a comforting meal or attempting a more ambitious dish, the experience can be truly rewarding!” Simon emphasized.

The cookbook is available for purchase for HK$170 at Nina Boutique or at Nina Patisserie shop in Nina Hotel Tsuen Wan West on 8 Yeung Uk Rd, Tsuen Wan, Hong Kong.