Asian Food Guru . Asian Cuisine Specialist Consultant
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SpekkoRice Master Chef of the Month
South China Sea meet two Ocean
cookingis beyond a chef duties these days and through my job i have been able to travelled around the world boar den my horizon and through my work i discovered the beauty of other's culture from their food and cooking.
Being a chef my biggest dream is to inspired people approach cooking and value food with different prospective.
"eat rice " on the beach ...
My Mother always cooked a big pot fragrant coconut jasmine rice to goes with savoury spicy chili relish 9 Nasi Lemak as our picnic lunch on the beach.
Bornin a chinese family in the melting pot culture society in Malaysian. Chef kuan parents both are connoisseur for good food and they cooked like a real chef.
I remembered very well my dad will travelled far and goes an extra miles to enjoyed a meal or to explore some exotic food to their liking but never settle for the second best in his childhood memories.
Dad has strong influences in me since a tender age with his extreme knowledge of cooking skill and my dad and mom travelled the world and sample the best cuisine. I well remembered how my mom has to pounded a very distinct taste of a condiment for noodle just before we travelled to downtown where my parents agreed they could cooked the best hokkien noodle but not the condiment.
South China Sea meet two Ocean
L'orient opened in December 1992 in Sea Point. Indeed has set a fashionable food trend in the mother city.
In 1992 Mey Mey and Carmen dressed with traditional kebaya outfit team up with chef Kuan and head chef Eben served Capetonian the taste of South East Asian cuisine.
Gregory Booth not just a managing partner but he was brainchild for marketing front of house manager run the bar together with Cecil Vlok and Bernard Tucker
....... more than just food
Orchid Dendrobium was the logo of the L"orient.
Inter orchid another gifted talent beside on his creative flora decorative skill.
He imported these stunning fresh exotic blooms supplied to the florist industry as well as contracted with exclusive retail chain store Woolworth nationwide.
...... My Starwood journey
Embarked his culinary journey with as part of the opening team at the Arabella Sheraton Grand Hotel. Cape Town
2003, his career at Starwood began with his appointment as Asian head chef responsible for all Asian dishes throughout the hotel outlet.
Before returning home to Malaysia in 2004 Chef Kuan was appointed consultant Asian chef at the Ernie Els golf resort, Fan Court, in George
heavenly Starwood journey continued with The Westin
Chef de Cuisine for EEST at The Westin Kuala Lumpur in 2006, heading all culinary operations for the contemporary award winning Pan Asian restaurant
In 2010, he was selected to participate in the MLA Australia with the 24 top Chinese chefs selected from 5-star restaurants across Asia.
Discovery of Starwood journey
Le Meridien Chiang Rai
In 2011 Kuan was appointed Executive Chef for Le Meridian Chiang Rai Spa and Resort in Thailand.
Kuan Kitchen Club was created as part his culinary project for his chef team
consultant journey goes around the world
Indian Ocean Island - Mauritius
ChefKuanLai was contracted as Asian Specialist Chef for the Heritage Le Telfair Golf and Spa Resort to re-launch their fine dining Pan Asian restaurant Ginja on the beach.
ChefKuanLai was contracted as Asian Specialist Chef for the Heritage Le Telfair Golf and Spa Resort to re-launch their fine dining Pan Asian restaurant Ginja on the beach.
Middle East - Abu Dhabi
Teatro -award winning Pan Asian dining in the middle east.
Private Chef on high sea
After his first taste on the high sea with Stewart and Leisa Jones in Mozambique in 2009, has been adding him another title - " naked private chef on the yacht"
South Africa
Kitima at the Kronendal
Turn a ghost table to a unique best selling signatures tasting feature transformation to a winning acclaimed the best Asian fine dining restaurant with prestige international recognition.
Transformation of award winning chef team with 5 star culinary training, HACCP food safety with integrated superior pastry kitchen team.
The award winner of Kitima of the Kronendal has became the South Africa the best Asian fine dining establishment with many prestige recognition.
Cooking is beyond a chef duties these days ,through my job i have been able to travelled around the world boar den my horizon and through my work i discovered the beauty of other's culture from their food and cooking.
Being a chef my biggest dream is to inspired people approach cooking and value food with different prospective.
Cooking is beyond a chef duties these days ,through my job i have been able to travelled around the world boar den my horizon and through my work i discovered the beauty of other's culture from their food and cooking.
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