Chef Leung Wing Cheung has captivated discerning connoisseurs with his quietly elegant culinary repertoire, a reflection of his profound understanding of Chinese cuisine. Celebrating over four decades of delighting diners in Hong Kong and Singapore, Chef Leung now graces Pan Pacific Orchard as the newly appointed Chinese Master Chef. At The Chairman’s Lounge, he is set to create exceptional delicacies, unique to this novel private dining concept, envisioned to become a premier epicurean destination in the city. Additionally, overseeing the hotel’s Chinese banquet kitchen, he extends his sophisticated interpretation of classic Chinese dishes to a broader audience.
Reflecting on his appointment, Chef Leung shares, “My culinary philosophy centres on respecting the traditional essence of Chinese cooking, showcasing the unique characteristics of each dish to my guests. It’s a privilege to bring my passion and experience to Pan Pacific Orchard, where I hope to create memorable dining experiences that touch both heart and palate.”
Chef Leung’s culinary journey began in Hong Kong in the 1960s and 70s, where he apprenticed under seasoned restaurant chefs. His move to Singapore about 30 years ago marked a significant milestone, placing him among the first wave of influential Hong Kong chefs to impact the local culinary scene. His 12-year tenure as the Executive Cantonese Chef at Si Chuan Dou Hua, PARKROYAL on Kitchener Road – a fine dining restaurant under the Pan Pacific Hotels Group, further cemented his status in the culinary world.
Throughout his illustrious career, Chef Leung has refined his skills across several prestigious Chinese fine dining establishments, including the Tung Lok Restaurant Group, Li Bai Chinese Restaurant at Sheraton Towers Singapore, and Summer Palace at the former Regent Hotel. His journey is a remarkable testament to his unparalleled finesse in technique and flair, as well as his unwavering dedication to the art of Chinese cuisine.
Joining Si Chuan Dou Hua restaurant in 2009, Chef Leung displayed his culinary sophistication by skillfully melding his mastery of traditional Cantonese cuisine with the distinct, forward flavours of Sichuan style. The cornerstone of Leung’s cuisine lies in drawing out and elevating the natural flavours of top quality ingredients with minimal seasoning—the true essence of Cantonese cuisine.
His ability to seamlessly marry the subtleties of different regional Chinese cuisines has resulted in an array of nuanced dishes that have garnered widespread acclaim. Some of his signature dishes, which he will continue to serve at Pan Pacific Orchard, include his repertoire of double-boiled soups, exemplifying the traditional techniques of ‘san bao liu dun’ (三煲六炖), the visually stunning Exotic Garden Yusheng with Osmanthus and Black Truffle Sauce, a festive favourite transformed into an all-year-round delicacy, as well as the Crispy Noodles with Australian Lobster Meat, Ginger and Scallion, served in a sumptuous lobster broth-infused egg gravy, all minimally seasoned to highlight the freshness of the ingredients.
Patrons of the private dining concept at The Chairman’s Lounge can also look forward to exclusive new creations that embody the full range of Chef Leung’s artistic expression.
Reflecting on his new role, Chef Leung notes, “At The Chairman’s Lounge, I see an exciting stage for my culinary creativity. My aim is to craft dishes that not only entice the senses but also weave a narrative, connecting diners to the rich legacy of Chinese culinary tradition.”
A staunch advocate of the Chinese culinary maxim ‘se xiang wei ju quan’ (色香味俱全), Chef Leung emphasises the importance of dishes excelling in appearance, aroma, and taste.
He elaborates, “Our commitment to a menu that is both healthy and appealing is paramount. I embrace a philosophy of eating healthily and happily, finding great joy in the satisfaction of diners experiencing our cuisine.”
As a devoted father to three children, Chef Leung takes great pleasure in nourishing his loved ones with his culinary creations. This personal joy translates into his professional ethos, where he dedicates himself to preparing dishes that are as nourishing as they are delightful. He reflects, “Creating healthful dishes goes beyond professional duty; it’s a personal passion. It’s about nurturing both body and soul, ensuring every meal is a wholesome, joyful experience.”
In his roles at Pan Pacific Orchard and The Chairman’s Lounge, Chef Leung continues to champion the virtues of traditional and innovative Chinese cuisine, leaving an indelible mark on the culinary landscape of Singapore.
