Biography

Chef Anson has over 12 years’ catering experience and 7-year experience in Chinese (Cantonese) kitchens. Born in a Shanghainese family, Chef Anson’s father has taught him cooking techniques since he was 7 years old as he had to take care of his own meals at that time. He can still recall the first dish he prepared by himself was the Sweet and Sour Pork Ribs, which was his favourite dish at that time.
Chef Anson started his culinary career in a local Cantonese restaurant. In 1993, he joined the Maxim's Chinese Restaurant and was promoted to Sous Chef. Anson is currently the Executive Chef of Danny’s Catering Service where he leads the kitchen team delivering quality catering food to their clients.
Anson sources ingredients freshly from the market on the day of your dinner. He welcomes special requests for vegetarians.
Experience Highlights

Executive Chef, Danny Catering Service Ltd (2005 - Present)
Sous Chef, Maxim's Chinese Restaurant (1993 - 2000)
Cuisines

Chinese Cuisine - Cantonese
Spoken Language(s)

Cantonese, Mandarin
Chef's Note

In case there is any inconsistency between the translation of the English and Chinese dishes above, the Chinese shall prevail.
I will arrive 3-4 hours prior to the dining time
I am sorry that I do not go to outlying islands
I will bring 1 assistant if there are over 8 guests
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Highlighted by Gourmets:
Tasty food (2)Fresh ingredients (1)Highly recommended (1)
Showing 3 review(s) submitted by Gourmets who enjoyed Chef's service:
rex lau

紅棗糕好味

Menu selected: 我手,寫你心
Linda Lee

與友人在家聚會耍樂,師傅提前來做飯,準時開餐。份量很足,菜式很合家庭聚餐。值得讚賞的是魚,簡單的蒸魚掌握得她好,海鮮煲仔飯很香,我吃了兩碗。薑汁撞奶十分十分好,遲點天冷再吃一定更正!有朋友唔食得笋,所以不能喝魚雲羹,這個師傅下次可提前告訴客人有笋,因為據我所知不少人都怕毒唔食。整體大家都好滿意,會再訂。

Menu selected: 春去秋來
Jenny Wu

自從上次試過Book廚師上門後,全家都愛上左依個咁貼身嘅服務。Anson 所煮嘅野食好味,而個酸菜魚好滑,仲好特別因為Anson用個魚湯再煮個麵(菜單沒有的,驚喜!)。最後要同Anson 同佢助手講聲多謝。

Menu selected: 粵食越滋味