In Good Hands

Newly ap­pointed Chi­nese master chef Le­ung King Hung con­tin­ues Yan Ting’s legacy with an ar­ray of new and up­dated sig­na­ture dishes, cooked with di­verse in­gre­di­ents but us­ing tra­di­tional Can­tonese cook­ing tech­niques

T. Dining by Singapore Tatler - - Starter - Yan Ting: Level 1U, 29 Tan­glin Road, The St. Regis Sin­ga­pore, tel: 6506 6887

“I love to in­dulge my­self in good food,” ad­mits Chi­nese master chef Le­ung King

Hung. Which is why it came as no sur­prise when, at the age of 18, he started a ca­reer in cook­ing in his na­tive Hong Kong, which is cel­e­brated for its vi­brant din­ing scene. His cui­sine of choice: Can­tonese.

While it’s not ex­tremely dif­fi­cult to learn the foun­da­tions of Can­tonese cook­ing, Le­ung con­fesses that it takes a lot of pa­tience, de­ter­mi­na­tion and hard work to be re­ally good at it. He adds that it took him more than a decade to master the in­gre­di­ents and cook­ing tech­niques; for the lat­ter, he learned by train­ing in the kitchens of skilled Can­tonese chefs— even with­out pay.

That was more than 20 years ago. He has since gar­nered con­sid­er­able ex­pe­ri­ence work­ing at renowned restau­rants across Asia, in­clud­ing

Lei Gar­den in Hong Kong and Tun­glok Sig­na­tures in Sin­ga­pore. His lat­est and biggest chal­lenge is helm­ing Can­tonese stal­wart Yan Ting, which al­ready has a strong and loyal fol­low­ing, as well as spear­head­ing the Chi­nese ban­quet op­er­a­tions of The St Regis Sin­ga­pore.

Now that he’s on board as the master chef, he says: “I hope to be able to bring back the sim­ple joys of din­ing, where guests may truly en­joy the fa­mil­iar flavours of Can­tonese clas­sics, pre­pared with new high­lights.”

He has also added new sig­na­ture dishes, such as braised prickly cu­cum­ber with spring onions; steamed Alaskan crab meat with Tiger beer; and braised US Supreme beef with wa­ter­melon and golden al­monds. These he feels are ideal com­ple­ments to the restau­rant’s wellloved dishes, in­clud­ing all-time favourites such as the Pek­ing duck and crispy suck­ling pig. Le­ung says he will con­tinue to ex­per­i­ment with new in­gre­di­ents, dream­ing up dishes that din­ers might just find on his next menu.

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