I put what I know about aesthetics into the food business. This gives Xi Yan Sweets a distinctive look and style.
Tucked away between Starstreet Precinct and Three Pacific Place is a charming café devoted to Chinese desserts and fusion cuisine. Jacky Yu started Xi Yan Sweets as an extension of his private kitchen restaurant Xi Yan, offering customers a hip and casual environment in which to enjoy Chinese desserts. Despite being busy with regular cooking shows on television, Jacky remains committed to providing a total sensory experience for his customers; from the décor and the menu to the way food is presented, every detail is elevated to an art form.
It's no wonder that Jacky pays such attention to detail - he was originally a graphic designer before starting Xi Yan in 2000. All his talent in the kitchen is self-taught, which also makes him somewhat of a rarity among celebrity chefs. "I'm a person who loves to eat!" he exclaims. "I've always enjoyed cooking but never studied under any particular chef. I learn through a process of trial and error. When I first started work as a designer, I had many opportunities to travel and try different types of cuisine. I started to develop a passion for food. After eating something at a restaurant, I try and make the dish myself, but also add my own ideas. I often use guesswork to achieve a certain combination of flavours."
Though Jacky had to give up practising graphic design when he opened his private kitchen restaurant, he still applies a lot of his previous experience to his work. He is a creative food photographer, and rigorously takes his own pictures of all his dishes. He designs his own menus and decorates the dishes with an artistic flair. He also designed Xi Yan Sweets, incorporating the traditional Chinese colour red into a modern setting. "I put what I know about aesthetics into the food business," he explains. "This gives Xi Yan Sweets a distinctive look and style."
One of his goals for Xi Yan Sweets is for popular dishes such as his homemade ice cream and sweet dumplings to become available in select luxury shops. Recently, he opened a branch close to Singapore's trendy Chinatown area, and intends to expand into the mainland China market. In Hong Kong, he chose the Starstreet area not only because it was close to his private kitchen restaurant, but also because it's a cosy, comfortable neighbourhood. "Initially, we were looking at shops in Causeway Bay, but the rent was too expensive for a Chinese dessert business," he explains. "A lot of similar places there are crowded and customers feel rushed. Here, people can sit back and relax, enjoying nice conversations with their friends."
Jacky never imagined that the restaurant business would have opened so many doors for him, such as the chance to meet his idol Jackie Chan. "I really admire him. He never excelled at school; his success is entirely based on hard work and talent. Actually, the reason I'm called Jacky is in honour of him! It's amazing; I used to think that I was far removed from Jackie Chan, a Hollywood movie star. I never dreamed he would become one of my customers."
He finds the Starstreet environment reminiscent of Europe, where there are small, quiet alleys and a combination of different elements. "Starstreet Precinct has its own style and character," he said.