Head Chef Li Tim Tak

Head Chef Li Tim Tak


Hailing all the way from Hong Kong, Li started his career in 1993 in respected venues in his motherland, before heading to Jakarta to hone his skills. After several impressive stints, including one in Medan, he now helms the famous Ah Yat Abalone restaurant at RIMBA Jimbaran BALI by AYANA.

E: When did you first discover you had a passion for cooking?

Li: My passion for cooking developed when I started cooking for myself. Then as time went by, my family suggested I should give it a go and become a chef, and now here I am.

E: Who or what have been your biggest influences and inspirations?

L: Mr. Yeung Koon Yat, the founder of Ah Yat Abalone. His story of building a successful restaurant franchise, with outlets all around the world has been really inspiring for me.

E: Can you explain your role as the head chef for Ah Yat Abalone?

L: I am responsible for everything that goes on in the kitchen. Not only to oversee all dishes on the menu from start to finish, but I’m also tasked with evaluating my team and checking if the operation has met the health and safety standards. In between, I also have to come up with new recipes.

E: What are the most important factors or philosophies in your career and in the kitchen?

L: The most important factor for me while in the kitchen is to cook food with a consistent quality.

E: What would you say your signature dish is?

L: I can say that my signature dish is the pan-fried prawn steak with choices of black pepper mayo, spicy Singapore-style and cheese with butter.

E: What are some of your most memorable experiences as a chef?

L: My most memorable moment in my career would be when I cooked dishes for Indonesia’s former presidents Megawati Soekarnoputri and Susilo Bambang Yudhoyono.

E: You’ve been through quite a journey as a chef, what future goals do you have?

L: My dream is to open my own restaurant, one day.

E: The Chinese New Year’s festivity is just around the corner. Can you tell us your favourite Chinese New Year tradition?

L: I love the festivity of Chinese New Year, because it brings families together once a year. The lion dance and the yee sang tradition also brings excitement to my life every year.

Stir Fried Shrimps with Broccoli


  • 400g broccoli
  • 3g garlic
  • 5g salt
  • 5g sugar
  • 2g red pepper
  • 2g ginger
  • 300g shrimps
  • Cooking oil
  • Cooking wine
  • Soy sauce
  • Sesame oil


  1. Cut broccoli into small pieces, cut the end of the garlic, cut the red peppers, bruise the ginger and peel the shrimp. Shrimp can be used in advance with cooking wine and pickled pepper.
  2. Heat the cooking oil in the wok, add broccoli and stir fry for about a minute, set aside.
  3. Heat the wok, stir fry the shrimp on medium heat until shrimp changes colour. Add the ginger, cooking wine, a little soy sauce and sugar, before adding the broccoli. Quickly stir over high heat. Season with salt and a little sesame oil. Taste and serve.

Ah Yat Abalone


Jalan Karang Mas Sejahtera, Jimbaran

Bali 80364, Indonesia

T: (+62) 3618468468