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Chef Leong has been with Lai Ching Yuen for the last three years and has been working at The Regent Kuala Lumpur for 18 years. The chef who prefers fish as his favourite ingredient believes in healthy Chinese cuisine, therefore he uses less oil, less salt and less sugar.
The flavour of seafood is brought to the maximum with his own methods of cooking and the freshest ingredients. “There are so many ways of cooking fish, but I like to steam it with a bit of spicy sauce and ginger.
Fish is very delicate, therefore I prefer fresh fish or live fish if possible. I also love other seafood and am always excited to explore many different cooking methods,” he explains.
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