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Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.
This week, Dining Out gets the inside scoop from Seafood Village’s executive chef Shu Chuen So, who gives us a little taste of Seafood Village and shares just what fuels his culinary drive.
Who or what inspires you as a chef/manager/owner? I love to eat, I love to cook and love to see people happy. It’s great that I am able to accomplish all of this at work.
What is your favorite dish on the menu? Why? I like our Country Style Crab. We started making this dish with other seafood items for our staff meals. We decided to offer it for guests as well, and when we combined it with our live crab, it was a hit!
What is your favorite ingredient to work with? Why? Shrimp! We carry several varieties and make so many dishes with shrimp. Wherever you’re from, everyone loves some kind of shrimp.
Is there a dish that you create that’s not on your menu, but available upon request? Just about anything. We get a lot of people with special diets or food allergies and receive many questions about all kinds of foods. Dishes with a certain kind of oil, sesame seeds, gluten-free, vegan, you name it, we’ve probably already done it.
What are your culinary goals? What do you hope to improve on? Keep making people happy!
Hyatt Regency Waikiki
2420 Kalakaua Ave.
Daily, 11 a.m.-2 p.m. (lunch); 5-10 p.m. (dinner) 971-1818