Sapporo, JP
The Beginning
1927
A restaurant created by chef and owner Ming Joe combines traditional American Chinese cuisine and some of his favorite dishes inspired by his birthplace, Hong Kong, made with locally available ingredients. Ming’s Chinese Restaurant is a return to professional cooking for the New Orleanian. Ming’s mother, Susan, taught him how to cook Chinese food more than 25 years ago in the kitchen of their family-owned Uptown restaurant. He fell in love with cooking there and has been building on her lessons ever since. “Chinese cooking in America has a long history and its own tradition, and it is changing as more people from different parts of China come to live and work here,” Chef Ming said. “We want to honor the tradition and show where it’s going”.
Tokyo, JP
The First Venture
1998
Chef Sakamoto implored chef Fukui to share her methods. She said that she would only teach him the basics if he promised to bring the art of ramen abroad. He brought the proposition to his family, and his mother immediately urged him to go to Hong Kong.
The next week, Chef Sakamoto flew to the “Pearl City” and discovered that he felt more at home than ever. He knew that he could meld the umami flavors and smoky scents of Cantonese cuisine with the richness and nuances of ramen. He went back to Tokyo to learn from Chef Fukui, and with her blessing, returned to Hong Kong seven years later.
Hong Kong
A New Challenge
2016
Chef Sakamoto implored chef Fukui to share her methods. She said that she would only teach him the basics if he promised to bring the art of ramen abroad. He brought the proposition to his family, and his mother immediately urged him to go to Hong Kong.
The next week, Chef Sakamoto flew to the “Pearl City” and discovered that he felt more at home than ever. He knew that he could meld the umami flavors and smoky scents of Cantonese cuisine with the richness and nuances of ramen. He went back to Tokyo to learn from Chef Fukui, and with her blessing, returned to Hong Kong seven years later.
