Chinese Cuisine: Taste of Canton By Chef Ken Zheng
During Chef Ken’s time in the hotel industry, he frequently travelled to Hong Kong for work, forging close friendships with local chefs. This allowed him to explore a diverse culinary landscape, from vibrant street food stalls and quaint traditional tea houses to prestigious Michelin-starred restaurants. Particularly memorable were the Dai Pai Dong (Big Licence Stalls), where chefs and hardworking locals gathered after long days to unwind. Inspired by these experiences, Chef Ken has curated a menu that celebrates tradition while offering a fresh perspective on classic dishes.
Date: 23 – 25 September 2024
Time: 7pm to 8.30pm
Venue: (working title) LASALLE, 1 McNally St, Block D, #01-01 LASALLE College of the Arts, Singapore 187940
Halal Status: Muslim-Friendly
Price (Per Pax): SGD$161
Menu Highlights
1. Trio of Dim Sum
- Crystal Prawn Har Gow
- Fish Shumai topped with Soy Marinated Trout Roe
- Crispy Radish Cake with Salted Egg Floss
2. Fish Maw Chicken Broth
- 24-hour simmer Bone Broth, Aged Yellow Croaker Fish Maw, Cordyceps Flower
3. Slow Roasted ‘Typhoon Shelter’ Halibut Fillet
- Wok Fried Chinese Kale with Wolfberry, Japanese Pumpkin Puree, Aromatics
4. Char Siew Fan
- Charred Wagyu Beef Shin Char Siew, Pickled Sesame Cucumber, Tea Smoked Egg, Jasmine Rice
5. Mango Sago Pomelo
- Chilled Mango Soup, Sago Pudding, Picked Pomelo, Yuzu Ice Cream, Hokkaido Milk Foam
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About Chef Ken Zheng
Chef Ken’s Culinary Journey –
Born and raised in Singapore within a family deeply entrenched in the culinary world of hawkers and food peddlers, Chef Ken’s journey spans over 20 years across kitchens in Europe, Maldives, Japan, Thailand, Myanmar, and Singapore. This global experience, combined with a rich family culinary heritage, has honed Chef Ken’s expertise in understanding of culinary traditions and refined his skills in managing high-volume, prestigious restaurant operations.
Chef Ken has played pivotal roles in launching numerous prestigious hotels and restaurants, contributing expertise in menu development, kitchen design, and leadership. Trained in both Japanese precision and European finesse, Chef Ken’s culinary repertoire specialises in Cantonese cuisine and Singapore heritage flavours, drawing inspiration from his upbringing and familial roots.
With a commitment to quality and authenticity, Chef Ken crafts dining experiences that showcase a rich tapestry of global flavours. As Chef Ken continues to evolve, his passion lies in crafting memorable dining experiences that showcase authenticity, quality ingredients, and a rich tapestry of global flavours. Committed to using only the best ingredients and techniques, Chef Ken ensures every dish delivers an unforgettable dining experience
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