“My sense of accomplishment comes from customers who love and are satisfied with my food.”
With experience spanning more than 40 years, Guangdong-born Executive Chef Leung Wing Cheung spent 10 years in Hong Kong before coming over to Singapore in 1989.
Before he took over the reins as Executive Chef in Si Chuan Dou Hua Restaurant, he chalked up an impressive resume working at renowned Chinese restaurants such as Fortune Gate, Tung Lok Restaurant at Liang Court, Summer Palace and Xin Cuisine.
Executive Chef Leung’s double-boiled soups such as the Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth (京式满坛香) and Si Chuan Dou Hua Restaurant’s Signature Bean Curd Medley (招牌豆中之重) have won countless loyal hearts. From picking out the finest ingredients to making sure the right amount of time is spent on preparing the soups, he focuses on bringing out the natural flavours of the original ingredients, a distinct characteristic of Cantonese cuisine, while minimising the usage of seasoning.