For chef Tam, the 24 solar terms serve not only as a framework for menu creation but also as a testament to the profound connection between food and nature. By preserving the spirit of the micro-changes of climate in each season that are iconic to Cantonese cuisine, he has created a unique culinary philosophy unto itself.
“I think many people believe that changing the menu is ambitious, but for me, Chef Tam’s Seasons is the smallest restaurant in terms of size in all my years working as a chef. Compared to other restaurants I’ve worked in — some of which go up to more than 170 seats — there are only about 40 plus seats in total here at Chef Tam’s Seasons, so we can really concentrate our energy and efforts to create the best seasonal dining experience for every guest. Rather than seeing it as a challenge, it’s quite interesting and fun for me. Plus, the average age of our team is quite young, so they have sufficient energy to handle the work, which includes learning on the job daily.”
INGREDIENTS MAY CHANGE BUT TRADITIONAL TECHNIQUES STILL REIGN
Even though the menu changes, there are some fundamental elements that are adhered to to ensure consistency and efficiency in the kitchen. “The dishes change every 15 days, but I focus on crafting dishes based on traditional techniques and methods of Cantonese cuisine. I then add seasonal vegetables and fruits and come up with different combinations with the proteins, for example meat and seafood. This ensures that even though the ingredients and combinations are different, there’s still an anchor of tradition in the cooking.”
