Marco Polo Plaza Cebu is proud to welcome Chef Kenny Yong Tze Hin as their newly appointed Chinese Executive Chef.
Coming from over 20 years of experience at the helm of various Chinese restaurants in Malaysia, Australia, Philippines and China, Chef Kenny will lead the Chinese culinary team of HAI SHIN LOU, Marco Polo’s Cantonese specialty restaurant.
Fascinated by the delicate nuances of Cantonese cuisine, Kenny started as a budding young cook in 1992 at the Hotel Equatorial’s famous Golden Phoenix in Kuala Lumpur. His culinary skills were honed working with the seasoned Cantonese chefs of the hotel group’s restaurants in KL and Jakarta. From his first post as a young Executive Chinese Chef in 2002 at the Oriental Garden in Gold Coast, Australia, he has since led Chinese culinary teams in various parts of Asia.
Chef Kenny is no stranger to the Filipinos’ love affair with Chinese cuisine. He was the Executive Chinese Chef at the Tea of Spring at Mactan Shangri-La and the Ching Hai restaurant of Jpark Island Resort. Most recently, he was the Chinese Sous Chef at the Solaire Resort & Casino in Manila before joining the Marco Polo.
“These days, Cantonese cooking requires a fine balance between traditional cooking methods and innovative ideas and presentations” says Chef Kenny, “but one must never lose the authenticity of taste, precise timing and freshness of ingredients which make Cantonese one of the top cuisines in the world”
Kenny speaks fluent Cantonese, Mandarin and English. He counts Fujian and Szechuan among other favorite regional cuisines, just a few of many seasonal promotions he plans for Hai Shin Lou this year.
Looking ahead, Chef Kenny is exploring opportunities to advocate healthy eating even in the Chinese kitchen, by looking at slight different ways to season while keeping the core essence of Cantonese flavors.
Reservations are confirmed via the hotel’s Hospitality Desk: +63 919 083 6768 or email [email protected].
