Chef Chen elevates Cantonese delicacies at Pink 8

Hundreds of thousands of little ones spend their summers goofing off, jogging wild with a pack of mates via the neighborhood. Richard Chen crammed his college vacations planning to be a person of the world’s excellent chefs.

“At 12 years aged, I began on the lookout over my dad’s shoulder in the kitchen and doing work with him,” Chen claimed. “In the summertime, little ones are actively playing or going to camp and I am in a sizzling kitchen every single day making anything from scratch.”

The classes Chen realized serving to his mom and dad in the family’s Chicago location cafe carried him into a groundbreaking job. The chef had been cooking professionally for nearly a few decades just before he opened Wing Lei in Las Vegas in 2005. Still the only Chinese cafe in North The us to have ever attained a Michelin star, Wing Lei scored the prestigious award in both of those 2008 and 2009.

Richard Chen of Red 8 at Encore Boston Harbor.

Now Chen will introduce his “clean Cantonese” revolution to New England. Encore Boston Harbor has recruited him to choose in excess of as the executive chef of Pink 8, the casino’s location for Chinese favorites and wildly imaginative dishes.

“My purpose is to deliver the structure of Wing Lei to Boston and present locals and all the states all around us a good restaurant in which people can enjoy the freshest food items designed the ideal way,” he explained.

Chen has loads of encounter with the world of high-quality eating — he released his vocation at the Ritz Carlton in Chicago, wherever he gained award following award. But his effects occur from a startlingly very simple method.

“The bottom line is I continue to keep every little thing as new as I can,” he stated. “That means I would relatively acquire seasonal new greens alternatively of utilizing canned ones. For illustration, drinking water chestnuts, I can substitute jicama to get that similar degree of crunchiness. … I can swap almost all the things with Western ingredients to make guaranteed all the things is seasonal and clean.”

Another Chen innovation will come from what he calls an “East fulfills West” perspective of foodstuff.

“For instance, the use of truffle oil and all these European mushrooms, like morel and chanterelle, perform so nicely (with the Pink 8 principle),” he reported. “The notion is Cantonese delicacies with basic Chinese and Sichuan influence. But the Western approaches I use elevate the dishes and make them cleaner. You are going to barely see any grease at the bottom of my plates. Rather they will need to be clean up, contemporary, flavorful. Constantly.”

Chen has been fast paced with the variations at Red 8 but he states he’s had a couple free moments to discover and has been impressed with Boston’s culinary lifestyle.

“I’ve been telling the workers more than the earlier 3 weeks that I’ve been heading and attempting unique sites and I’ve just been blown away,” he said.

In honor of the Lunar New Calendar year on Friday, Purple 8 will give a full steamed sea bass.


1 sea bass, about 3 lbs.

2 T. dehydrated black mushrooms, pre-soaked, end trimmed and sliced

1 bunch scallions, lower into 2-inch julienne strips

2 cloves garlic, sliced

2-inch by 1/2-inch piece new ginger, finely julienned

2 T. scorching oil

For the fish sauce:

7 oz. mild soy sauce

2 c. hen inventory

2 t. sugar

2 t. rooster powder (optional)

1 1/2 t. sesame oil

1/4 t. white pepper

1 1/2 T. dim soy sauce

1 bunch cilantro, chopped, for garnish

Place dressed fish on a platter, sprinkle garlic, ginger and mushroom all over the fish.

Place the platter into steamer for 12 minutes, then drain out the liquid, add scallions on best of the fish, and scorch with 2 T. scorching oil.

Pour 4 ounces of fish sauce above the fish and garnish with cilantro.

To make the fish sauce, combine all ingredients on low, simmer for 20 minutes.