我的名字叫蔡孫・美華，是一名香港的廚師，經營私房菜。
我的餐廳位於日本東京目黑區青葉台。餐廳名字叫「蔡菜館」。
我愛烹飪。
有時，我會擔任客座廚師。
此外，我也是《中國日報》、《日本時報》和《東洋經濟》的專欄作家。
我還寫了烹飪書，我的書曾榮獲《美食家世界食譜獎》的世界最佳女性廚師書獎。
My name is Grace Choy, a chef from Hong Kong specializing in private dining.
My restaurant, ChoyChoy Private Kitchen, is located in Aobadai, Meguro, Tokyo, Japan.
I love cooking.
Occasionally serve as a guest chef. I am also a columnist for China Daily, The Japan Times, and Toyo Keizai. Additionally, I authored a cookbook that won the Gourmand World Cookbook Award for the best female chef book in the world.
以下是關於我的《維基百科》及《百度百科》。Below is my profile on Wikipedia and Baidu Baike.
我在2011年香港郊區元朗錦田開了「蔡菜館」。
In 2011, I opened ChoyChoy in Kam Tin, Yuen Long, in the suburbs of Hong Kong.
幸運地，口碑不錯。
Fortunately, it received positive word-of-mouth.
蔡菜館很小，只有四個座位。但在Facebook專頁上有100萬個粉絲。相信也是全世界最多粉絲的中餐館了。
Choy Choy is very small, with only four seats. However, its Facebook page has one million followers, likely making it the most followed Chinese restaurant in the world.
以下是我最喜歡的傳媒專訪。
Here are my favorite media features:
這是香港電台(香港政府擁有的電台)製作的紀錄片。有廣東話及英文版。
A documentary produced by RTHK (a government-owned broadcaster in Hong Kong), available in both Cantonese and English.
廣東話
English
我的豉油雞也在新假期(全香港最受歡迎的飲食雜誌)做封面。
My Soy Sauce Chicken featured on the cover of "Weekend Weekly," Hong Kong's most popular food magazine.
東週刊說我是私房女強人😂
Eastern Weekly said that I am Strong Woman of Private Kitchens😂
CNN 報導蔡菜館是香港十大最佳私房菜館
CNN reported that Choy Choy was recognized as one of Hong Kong's 10 best private kitchens
南華早報報導蔡菜館是香港5間最佳的香港隱藏私房菜館
South China Morning Post reported ChoyChoy as 5 of the Best Hong Kong hidden private kitchen
香港最受歡迎的綜藝節目，<<Do姐有問題>>邀請全香港最有名的廚師做嘉賓，很榮幸，我是廿五集之中唯一的女性廚師。
One of Hong Kong's most popular variety shows, <<Do Did Eat>>, invited the most famous chefs in Hong Kong as guests. I was honored to be the ONLY female chef featured in its 25 episodes.
日本的電視台BS-TBS也專程來香港訪問我的盆菜。
BS-TBS, a Japanese TV station, also came to Hong Kong to interview me about my Poon Choy.
之後我在2019年到了日本，研究日本食材，也吸引到日本及其他國家的傳媒來訪問。
In 2019, I moved to Japan to research Japanese ingredients. My work also attracted media attention from Japan and other countries, including:
日本GQ雜誌報導
"私房菜女王來到了西麻布！對 Grace Choy的一次令人震驚的採訪"
GQ Japan
“The Queen of Private Kitchens has arrived in Nishi-Azabu! A shocking interview with Grace Choy.”
日本Vogue雜誌
"「蔡菜館」是連香港明星都為之痴迷的中餐廳。"
Vogue Japan
"ChoyChoy is the Chinese restaurant that even Hong Kong celebries are obsessed with."
我也用DHL將我的日本食材製造的XO醬發往全球。
DHL "香港大廚演繹「美食無國界」"
香港廚師Grace Choy以創意巧思重塑粵菜精粹，並運用高效物流服務將美食速遞全球。
I also use DHL to ship my XO sauce, made with Japanese ingredients, to customers worldwide.
<<日本時報>>
"Grace Choy 的餐桌上是通往粵菜的誘人門戶"
講述我來日本除了研究日本食材外，其中一個原因是宣揚正宗的中國菜。因為來了日本後，發覺絕大部分的中國菜，也是日本化的”中華料理”。絕大部分的日本人對中國才有嚴重的誤解
<<The Japan Times>>
"At Grace Choy’s table, a tantalizing portal to Cantonese cuisine"
One reason I came to Japan, apart from researching Japanese ingredients, was to promote authentic Chinese cuisine. After arriving in Japan, I discovered that the majority of Chinese food here has been adapted into Japanese-style "Chuka Ryori" (Japanese Chinese cuisine). Additionally, most Japanese people have significant misconceptions about authentic Chinese cuisine.
到了日本，香港的南華早報也有進行訪問。
After arriving in Japan, the South China Morning Post also conducted an interview with me.
"Grace Choy 非常喜歡烹飪，她開了一家餐廳，寫了一本獲獎烹飪書，然後離開香港前往日本。"南華早報也報導相關的原因
"Grace Choy enjoyed cooking so much she opened a restaurant, wrote an award-winning cookbook, then left Hong Kong for Japan".The South China Morning Post also reported on the relevant story.
到了日本，中國日報也有報導。
"一個中年婦女如何找到自己一生的事業"
After arriving in Japan, China Daily also covered my story.
"How a middled age woman find her lifetime career"
揭露我被公司炒了三次魷魚，最後確診了多動症😅。在廚房找到自我，從而找到一生的事業。
It reveals that I was fired from three jobs and eventually diagnosed with ADHD 😅. However, I found my true self in the kitchen, which led me to discover my lifelong career.
加拿大明報週刊副刊本封面。
The cover of the supplement section in Canada's Ming Pao Weekly.
