Island Shangri-La, Hong Kong recently promoted Leung Yu King to executive Chinese chef of the hotel’s Michelin-starred Chinese restaurant Summer Palace. Previously the assistant executive Chinese chef of Summer Palace, Chef Leung succeeds Chef Ip Chi Cheung, who retired after more than 25 years of service at the Chinese restaurants of Island Shangri-La, Hong Kong and its sister
property, Kowloon Shangri-La, Hong Kong.
In his pursuit of excellence, Chef Leung selects only the freshest produce that brings out the full and unique flavour of each ingredient. He places emphasis on aroma, colour, taste, texture and contrast, which results in a distinctive flavour in his dishes compared with that of conventional Cantonese cuisine. Some of his signature dishes include Stewed pork brisket with fresh yam in Hangzhou style and Stir-fried lobster with onion, red onion, shallot and crispy rice, preserved vegetable and dried goji berry.
While endeavouring to preserve the traditional art of Chinese cuisine, Chef Leung also readily welcomes the challenge of experimenting with new recipes and exploring different ways to combine ingredients in creating new dishes. He also regularly visits markets to check on seasonal produce for his gastronomic creations. Chef Leung began his culinary journey when he was 18 and has garnered over 30 years of experience in the profession. After perfecting his cooking skills at notable Hong Kong restaurants, such as Fook Lam Moon and T’ang Court, he joined the opening team of Summer Palace in 1991 as third fryer and worked his way up to become the assistant executive Chinese chef in 2014.
During his years at Summer Palace, Chef Leung worked alongside two former head chefs, Lee Keung and Ip Chi Cheung. Together, they enabled the restaurant to win many international awards and honours, and most notably be recognised as a Michelinstarred establishment for nine consecutive years, to which Chef Leung’s hardworking qualities and culinary finesse have greatly contributed.
In addition to supervising the Summer Palace kitchen, Chef Leung is also responsible for food production for the hotel’s Chinese banquets.
Summer Palace on level five of Island Shangri-La, Hong Kong has seating for 180 in its main dining area and four private rooms. It is open daily for lunch and dim sum from 11:30 a.m. to 2:30 p.m. on Mondays to Saturdays, from 11 a.m. to 3 p.m. on Sundays and public holidays, and from 6 to 10 p.m. daily for dinner. For reservations, guests may call (852) 2820 8552 or send an e-mail to [email protected]shangri-la.com.