Not many chefs are willing to face their toughest critics.

TIEN JIN

By Michael Flores

When time allows, Michael Chau, owner and head chef at Tien Jin, leaves the kitchen and asks his customers what they thought of their meal. Not many chefs are willing to face their toughest critics. But when your customers always seem to sing a chorus of praise, its something you certainly look forward to.

Originally from Hong Kong, Michael came to Texas in 1973 and opened his first restaurant in Houston. Business was doing very well, but he wasn't completely satisfied with any of the chefs. “My high standards for Chinese food made it difficult to find someone who was great at preparing it,” Michael recalled. He decided to return to Hong Kong to learn how to prepare fine Chinese food from a Master Chef.

Five years later, with his training completed, Michael and his family opened the Tien Jin restaurant in Southwest Austin. He has since passed on his techniques to the two cooks who assist him. Together, they'll make your favorite Chinese dishes. If you prefer, there is an authentic Cantonese menu available upon request and by reservation.

Michael said his goal was to create a delightful dining experience for his customers through perfectly-seasoned meals, attentive service, and captivating murals. Stop by, and be sure to let him know what you thought of your visit.

Tien Jin 4601 S Lamar Blvd 892-6699 Map 45