New Chinese Executive Chef Oscar Pun Brings His Signature Dishes to Horizon Chinese Restaurant

Hong Kong native Chef Oscar Pun has over 30 years of experience from a variety of culinary posts in hotels and restaurants in there, in Macau, and Taiwan. Prior to joining Kerry Hotel Beijing, he was executive sous chef at Melco Crown Entertainment, and spent 10 years at Lei Garden in Hong Kong.

“I believe that the best flavor in any cooking is love. That is why a mother's cooking is always the best as the secret ingredient is unconditional love. My principle is always to cook with love and even though the dish may be simple, the flavor will be abundant,” said Pun. Preserving the authenticity and originality of the dishes, while showcasing his creativity and skill is the way he cooks, and his specialty is Cantonese cuisine. He likes to cook for his family, and with his soup winning the most praises from his family members.

While retaining Horizon Chinese Restaurant's most popular dishes, Pan has added several new signature dishes. We tried three starters, all in small quantities but very refreshing: Alaskan king crab meat with avocado salad, homemade white radish in vinegar sauce (our favorite), and marinated goose liver with sake. 

Then there came the double-boiled black chicken soup with pink rose and wolfberries. It sounds very healthy and similarly tasted very good. With sweetness from the pink rose, you’ll feel you are drinking rose tea, while the dish gets some saltiness the black chicken, which is regarded as being a healthy food.

We also tried steamed deep sea grouper with egg white and superior stock. The egg white absorbed the fresh flavor of the seafood, and wrapping sliced red and yellow pepper with fish was a creative touch. The charcoal beef ribs featured a sauce was full of flavor, including black pepper.

We loved the broth of the Craft cabbage with superior chicken broth. Pan-fried golden rice was both chewy and crispy, and featured fresh crab meat, supreme dried scallops, melon cubes, and chicken stock.

You can’t finish a proper meal without dessert, so we had double-boiled milk with ginger extract and Wuliangye tiramisu. I guess the latter is something that baijiu lovers don’t want to miss. The aroma of baijiu was quite strong, and you will feel you’re getting drunk after a just a spoonful of tiramisu. 

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Photos: The Horizon Chinese Restaurant, Tracy Wang