Executive Chinese Chef Chung Yiu Ming
Chef Chung Yiu Ming is the Executive Chinese Chef of Li Bai Cantonese Restaurant, Sheraton Towers Singapore Hotel’s award-winning Chinese restaurant. He brings with him 30 years of experience as a chef of Cantonese cuisine in Hong Kong, China and Singapore.
Born in Hong Kong, the very destination for authentic Cantonese cuisine, Chef Chung has honed his culinary skills through working with various master chefs while he was there in his early years. He strongly believes in drawing out from the ingredients the natural essence and fragrances to create that fresh, flavourful and exacting taste.
As the Executive Chinese Chef of Li Bai, he explores his poetic and creative license to provide diners with a total culinary experience through the careful balancing of colours, smells, texture and taste in all his masterpieces. Chef Chung’s specialties include Baked Canadian Cod in Spicy Tangy Sauce, Pan-fried Lamb Chop with Black Pepper Sauce, Sautéed King Prawn with Shimeiji Mushroom in X.O. Chilli Sauce and Sautéed Superior Shark’s Fin with Crabmeat & Beansprouts served with Shark’s Bone Soup.
Chef Chung has cooked for celebrities including Joan Chen, Andy Lau, Aaron Kwok, statesman such as Hu Jintao, the Vice President of China and has garnered a loyal following in Singapore.
In October 2005, Chef Chung emerged the biggest winner at the “Alsace Meets Asia Culinary Challenge” organised by SOPEXA, where his culinary skill were pit against the top Chefs from Patara Fine Thai Cuisine & Vansh Restaurant. His creative menu was awarded “Most Preferred Appetiser”, Most Preferred Main Course” and the top prize of the night, “Most Preferred Menu” after voting by the dinner guests, many of whom were food critics and came from the Food & Beverage industry. The award-winning dishes are “Smoked Long Jin Tea Duck with Stewed Sea Whelk” and “Braised Crab Roe & Meat with Li Bai’s home-made Beancurd.
