A culinary masterpiece once considered too complex for modern kitchens has made a triumphant return through the dedication of Hong Kong-born chef Homan Tsui. The 43-year-old culinary artist has successfully revived Baihua Chicken, a legendary Lingnan dish that disappeared from menus due to its intricate preparation and low profitability. This skinned, shrimp-mousse-stuffed creation – historically nicknamed “chicken without the chicken” for its delicate preparation – now shines as the signature dish at MGM Macau Hotel’s Imperial Court restaurant.
Tsui’s innovative approach transforms the traditional recipe while respecting its roots. He carefully deep-fries the chicken skin to golden perfection, substituting traditional honey with maltose syrup during a meticulous process of bathing, air-drying and pressing that creates a caramel-colored, irresistibly crisp sheet. The chef elevates the dish further by shaving freeze-dried horsehead fish over the hot skin just before serving, releasing an aromatic umami explosion that complements the delicate textures.
The presentation pays homage to Macao’s maritime history through an edible “fishing net” handwoven from dandan noodles – a wheat snack named after the bamboo baskets used by ancient street vendors. Artistic droplets of yellow plum sauce provide a tangy counterpoint to the rich flavors, completing what Tsui describes as “a dish that balances tradition with innovation.”
This culinary resurrection first gained national attention when featured in season four of the popular food documentary series Once Upon A Bite. The television exposure created immediate demand, but Tsui continued refining the dish with what he calls “discipline and vision.” His persistence culminated in 2025 when the reinvented creation, now named Lingnan Crispy Chicken Skin with Shrimp Mousse and Salted Fish Flakes, won the Annual Dish Award at the prestigious Black Pearl Restaurant Guide Awards for Hong Kong, Macao and Overseas Regions.
“Reviving a forgotten dish takes obsession and persistence,” Tsui reflects. “We treat it as a team effort where every detail counts. What began as an obscure, old-school recipe is now our most requested signature item.” The chef credits his entire kitchen team for their shared dedication, calling the award “a victory we earned together.”
Beyond culinary achievement, Tsui sees the dish as both a tribute to Lingnan heritage and a testament to his decades-long mastery of regional cuisine. The Imperial Court’s culinary excellence has been further recognized with a One-Diamond rating in the 2023-2025 Black Pearl Guide, cementing its status as a destination for both international visitors and local diners.
Meituan vice-president Wei Wei emphasizes the significance of such recognition, explaining that Black Pearl selections derive from comprehensive analysis of consumer behavior and reviews across Meituan and Dianping platforms, now enhanced by AI technology. “Every Black Pearl restaurant represents culinary culture at its finest,” Wei notes. “We aim to help global diners discover not just exceptional flavors, but the cultural narratives behind them.”
While the Baihua Chicken revival has brought Tsui acclaim, the chef continues his mission to reinterpret other nearly forgotten Lingnan classics, ensuring this rich culinary tradition remains vibrant for new generations of food enthusiasts.
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