A New Culinary Era at Lai Ching Yuen: Grand Millennium Welcomes Cantonese Maestro Chef Leung King Hung

Grand Millennium Kuala Lumpur has announced the appointment of Chef Leung King Hung as the new Executive Chef of its award-winning Cantonese restaurant, Lai Ching Yuen — marking a bold new chapter for the acclaimed dining destination.

With over four decades of culinary mastery, Chef Leung brings with him a wealth of experience, deep-rooted traditions, and a flair for innovation. A towering figure in Cantonese cuisine across Asia, his arrival signals a renaissance in refined Chinese gastronomy at the heart of Kuala Lumpur.

From Humble Beginnings to Culinary Royalty

Chef Leung’s journey into the culinary world began in 1983 in Hong Kong, sparked by a casual outing to a folk music restaurant. There, a conversation with a missionary chef revealed that there were only about 2,700 master chefs in the city at the time. That number, surprisingly small, ignited a dream — and Chef Leung vowed to become one of them within ten years.

Determined to learn every facet of kitchen operations, he famously worked three jobs simultaneously, absorbing the discipline and precision that would define his approach to Cantonese cuisine. By 1989, he had achieved his dream, holding the title of Executive Chef at Lei Garden Group, a role he would carry with distinction across Hong Kong and Singapore.

Over the years, Chef Leung would lead celebrated kitchens in major hospitality groups including Tung Lok Group, Dragon King Group, JW Marriott, and St. Regis, where he helped Yan Ting earn Michelin Recommended status in 2018.

Culinary Philosophy: Tradition with Evolution

Chef Leung is revered not only for his technical expertise but also for his philosophical approach to food. “I never give up on tradition, but I believe great cuisine evolves,” he says. “Every dish starts with freshness and the basics of the ingredient. My goal is to bring out its best — whether through classic preparation or creative flair.”

Among his culinary innovations is the widely beloved dessert Chilled Sago Cream with Mango Purée (杨枝甘露), created in 1994, now a global staple in Chinese dining establishments.

A Symphony of Taste: Chef Leung’s Signature Menu

At Lai Ching Yuen, Chef Leung introduces his Signature Menu — a masterful expression of modern Cantonese gastronomy priced at RM158++ per person. Diners can expect an elegant symphony of taste and texture, where humble ingredients are elevated with refined technique.

Appetiser: Fruit Platter (餐前水果盘)

A refreshing prelude — crisp, chilled fruits selected for peak ripeness and sweetness, cleansing the palate and preparing the senses for the culinary journey ahead.

Starter: Pan-Fried Mango, Glutinous and Preserved Meat Pancake with Crispy Corn Scallops (芒果煎锅贴伴玉米帶子)

A celebration of contrast — sweet, tangy mango meets savoury preserved meat encased in a delicate glutinous pancake, pan-fried to golden perfection. Paired with tender scallops nestled atop a crunchy corn crisp, this starter is a masterclass in texture and ingenuity.

Soup: Double-Boiled Patin Fish Ball with ‘Lion’s Head’ Clarity (清汤八丁鱼肉狮子头)

Chef Leung transforms humble ingredients into a silken broth of exquisite depth. The house-made patin fish balls are impossibly tender, floating in a crystal-clear consommé infused with time, care, and quiet complexity. A soothing, soul-warming soup that whispers of tradition and discipline.

Braised Fresh Abalone with Salted Egg Yolk Pumpkin Broth (蛋黄金瓜煨鲍魚)

A true showpiece — whole abalone, slow-braised until melt-in-your-mouth tender, bathed in a velvety golden broth of salted egg yolk and pumpkin. The result is rich, umami-laden, and unforgettable — a dish that captures the grandeur of Cantonese banquets with contemporary finesse.

Sweet & Sour Dough Sticks Stuffed with Shrimp Paste (水蜜桃咕嚕油条虾)

A playful twist on a Cantonese classic. Lightly crisped dough sticks are filled with succulent shrimp paste, then glazed in a tangy-sweet sauce of ripe peaches and vinegar. A nostalgic yet innovative dish that bursts with sweet, savoury, and crunchy satisfaction.

Steamed Leek Rice with Taro and Braised Tender Duck (香芋鸭粒韭菜盖饭)

Fragrant steamed rice infused with aromatic leeks and buttery taro, topped with succulent pieces of braised duck. Each bite is hearty and deeply comforting — reminiscent of festive meals in Southern China, refined for the modern table.

🍮 Dessert: White Sesame Panna Cotta with Vanilla Ice Cream (首创白芝麻布丁佐香草雪糕)

East meets West in this stunning finale. Silky white sesame panna cotta offers delicate nuttiness and elegance, perfectly complemented by a scoop of premium vanilla ice cream. The interplay of warmth, chill, creaminess, and fragrance creates a dessert as refined as it is indulgent.