Originally from Hong Kong, Leong King Hung has been wooing the diners of Singapore since the 1990s and has recently been appointed Chinese master chef at The St. Regis Singapore’s acclaimed Cantonese restaurant, Yan Ting. Exquisite Taste was privileged to spend time talking with him about his new role and his passions.
E: What are your responsibilities as Chinese master chef?
Leong: In my role as Chinese Master Chef of Yan Ting at The St. Regis Singapore, I oversee the culinary direction of the restaurant. I plan and curate the menus and dining that we present. Additionally,
I lead the culinary operations for the hotel’s Chinese banquets and events.
E: Born in Hong Kong and with a resume that includes some very impressive appointments, what first attracted you to Singapore back in 1996?
L: I’ve always enjoyed culinary research and development, and most importantly the development of new culinary concepts. Therefore, following my years of experience with the Lei Garden Group in Hong Kong, I gladly accepted the challenge of opening the first Lei Garden restaurant in Singapore.
Whilst the Singapore culinary scene was not as dynamic as it is today, I have always loved how Singapore is a country where people really appreciate and enjoy good food.
E: Yan Ting has an excellent reputation, so what can regular diners expect to see in the way of changes?
L: Yan Ting has always been the restaurant of choice for our guests to bring their most treasured family, friends and business associates, and within an increasingly fast-paced society where more and more people are forced into hurried eating, I hope to bring back the simple joys of dining, where guests may truly enjoy the familiar flavours of classic Cantonese dishes prepared with new and refreshing highlights. 
E: What is your culinary philosophy and what influences your dishes?
L: My culinary philosophy has always been built on three key foundations: taste, smell and appearance. Visually appealing in the use of colours, fragrant and aromatic when served and deliciously tasty when consumed.
E: Do you have a signature dish?
L: My belief has always been to allow the ingredients to shine – the same philosophy upholds. Aside from the usual roast meats, some of my signature dishes include Cantonese classics like braised prickly sea cucumber with spring onions, steamed Alaskan crab meat with Tiger beer, dough sticks and egg so it’s peppered with a touch of local taste, as well as the beautiful braised US supreme beef with watermelon and golden almonds.
E: Last but not least, if you had not followed a culinary career what would you have done?
L: I would have pursued photography. I am an extremely visual person and love taking the time to keep an eye out for and observe beautiful scenes. One way to capture these would be through photography – which is what I love.
Away from the kitchen, aside from cooking, experimenting and making new creations at home, I enjoy capturing images of people’s smiles and expressions, as well as the natural beauty of the flora and fauna.
Boiled Chicken Meatballs with Tomato and Papaya
INGREDIENTS
- 250g minced chicken
- 100g papaya
- 1 tomato
- 30g black fungus
- 100g broccoli
- 500ml chicken stock
- 1 egg
- 3g salt
- 4g sugar
- Basil
METHOD
- Soak black fungus in water overnight, then drain all water.
- Cut papaya into 5cm cubes.
- Cut tomato in similar sized pieces to papaya.
- Beat the egg in a small bowl, then add 1/8 of the egg to the minced chicken.
- Add a little salt & pepper to minced chicken and mix well.
- Using a spoon, portion the chicken into 35g pieces and shape into round balls.
- Lightly pan-fry the chicken balls at about 170C for approximately 1 minute.
- Place the chicken balls into a pot and add 500ml chicken stock.
- Add the black fungus, salt and sugar to the pot. Over a low heat, simmer for 15 minutes.
- Add the papaya and tomato to the pot, turn up the heat a little and lightly boil for 1 minute.
- Add broccoli and boil for another 1 minute.
- Serve topped with basil leaves.
Serves 4
The St. Regis Singapore
29 Tanglin Road
247911 Singapore
T: +6565066888
stregissingapore.com
