Cheang Chee Loeng Appointed as Chinese Chef at Dashanzi, JW Marriott Mumbai Juhu

With an illustrious career spanning over 18 years, Chef Leong brings with him immense knowledge, understanding of the culinary skills and has worked with renowned hotel brands located in the Middle East and across Asia.

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Chef Cheang Chee Leong has been recently appointed as the new Chinese Chef at Dashanzi, the progressive modern Asian cuisine restaurant at the JW Marriott Mumbai Juhu. With an illustrious career spanning over 18 years, Chef Leong brings with him immense knowledge, understanding of the culinary skills and has worked with renowned hotel brands located in the Middle East and across Asia.

Taking on his new role at Dashanzi, Chef Leong is responsible for bringing in fresh exciting twists to the progressive modern Asian delicacies on the Food & Beverage menu. His newest additions to the menu include, Cantonese specialities like the Wok tossed Chicken in “Zong Tong” style, Steamed Orange Rafi in Superior Soya Sauce, Crispy Duck tossed with homemade Prawns paste, Seafood Dumpling in Supreme Stock and Wok-fried Sliced Pork with Mix Vegetables and Mushrooms in Chili Bean Paste.

The spread also features Shanghai special Siew ling Baos, and a couple of modern Asian delicacies like the Crunchy cucumber with Wakame salad and Orange Ponzu, Stir fired Sliced Chicken Breast with King Mushrooms, Wok Fried Rice Chicken with Young Ginger, Egg and Sesame oil, Braised “lo han” Vegetables, Forest Mushrooms and Sweet and Sour Chicken.

His expertise in the culinary field has won him supervisory and managerial certification from noteworthy hospitality brands like Shangri-La and Fairmont. He has capitalised on his past learnings and origin, which has helped him master the art of marrying Cantonese sensibilities with local preferences to celebrate the authentic flavours of Chinese cuisine.

Chef Leong began his career in 1990 as a Chinese chef at the Regent Hotel in Kuala Lumpur following which he was appointed as the in-house chef at the popular restaurant “Jade” in Hong Kong. His dedication towards improvising cuisine along with retaining the original flavours in modern Asian culinary techniques won him a position at the Ritz Carlton, Kuala Lumpur in 1997. After a two year stint at the property, Chef Leong was roped in by Renaissance Cruises, Singapore as the Sous Chef, where he gave guests a chance to experience the authenticity of his Cantonese specialties.

His journey as an Executive Chef began in 2001 with Hotel Robin, Ipoh in Malaysia, where he got acquainted with Malaysian cuisine. It was after working with a couple of other restaurants across Asia, that he joined Shangri-La in China as the Executive Chef followed by which he was appointed by Palladium Hotel in Mumbai (now called the St. Regis, Mumbai) as the Asian Chef De Cuisine at the Mekong.

It was Chef Leong’s recent stint that made headlines, when he led the kitchens of the year-old Spicy Duck which replaced the popular open-air Vietnamese restaurant called Blue Ginger at Taj Palace in New Delhi. Along with an emphasis on authenticity, Chef Leong has successfully catered to the Indian palate creating a niche for himself in the hospitality industry.


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