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
“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.