To say that Chinese chef Leung Wing Cheung, who has been in the culinary scene for four decades, is an experienced hand at concocting refined Cantonese dishes might be an understatement.
The 60-year-old was born in Guangdong, China, and cut his teeth as an apprentice to restaurant chefs in Hong Kong in the 60s and 70s. Since arriving in Singapore in 1989, he’s since chalked up years of experience in cooking Cantonese cuisine at various well-known restaurants and five-star hotels here. Now, he’s the Executive Cantonese chef at fine-dining Chinese restaurant Si Chuan Dou Hua at Parkroyal on Kitchener Road, where he’s been based for the past 10 years.
We get him to share tidbits on the essentials of Cantonese cuisine, the key to cooking a good soup, his pantry staples, and how home cooks can be more efficient in the kitchen.