Chef Earns Michelin Star by Defying Norms

- Chef Louis Tam’s path to a Michelin star was unconventional; he started his career at a KFC at age 15 and worked in sales and construction before attending the Hong Kong Culinary Academy, a decision prompted by a friend. His formative fine-dining experience came from a demanding apprenticeship at the acclaimed restaurant Gaggan in Bangkok. - The restaurant’s name, Chowa, is a Japanese word signifying harmony and balance, which is reflected in the Franco-Japanese culinary philosophy. The menu features seasonal six and eight-course tastings with everything, including sauces and pickles, made from scratch. One of the signature items is a Japanese-style brioche made with a yudane dough. - Tam deliberately chose Guangzhou to open Chowa in July 2023, a city often considered a "fine-dining desert" with a strong preference for traditional Cantonese cuisine. He has had to navigate guest expectations that differ from Western fine-dining norms, such as requests to serve all dishes at once in a family style. - A key figure in the restaurant's guest experience is Restaurant Manager Nicolas Song. Song’s role is to balance Chef Tam's intensity and perfectionism, creating a welcoming atmosphere and allowing the chef to focus on his culinary creations. - The restaurant's ambiance is described as a "Japanese-inspired design with a touch of modern luxury," featuring soft lighting and elegant décor. The layout includes counter seating facing an open kitchen, allowing for direct interaction with the chefs as they explain the dishes. - Tam’s innovative approach is exemplified in his signature "Chowanmushi," a take on the classic Japanese steamed egg custard that he evolves every month and a half. Previous versions have included a deconstructed salad with sea urchin espuma and another that completely omitted the egg. - In addition to its first Michelin star, the 31-year-old Chef Tam also received the prestigious Michelin Young Chef Award for 2025. - Ultimately, Chef Tam's goal is to create a sense of homecoming for his guests, encouraging a relaxed environment where they feel comfortable enough to ask for more bread to savor the sauces.