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    DINING
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    A little Asian twist with Chef Teo

    As beauty is in the eye of the beholder, the quality of a dish is in the experience of the diner. Creative young chefs are taking fusion food to a whole new level of gastronomic marvels. One fine example is Resorts World Genting’s LTITUDE Head Chef, Teo Kheng Soon who is taking his cooking skills to greater dimensions, proving that fusing Asian and Western cuisines into one can create absolute culinary wonders.

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    A recent addition to the Resorts World Genting family, Chef Teo was introduced to the art of cooking at the age of 18. Working in Resorts World Genting has indeed broadened the perspective of the young chef. He has been given the reins to dictate what goes into the menu at LTITUDE while having the freshest and highest quality of ingredients from all over the world. In addition to that, the staff under him are also fully behind him, ensuring that the ship is run on both great teamwork and high morale.

    His kitchen is his humble abode. It is where he feels most comfortable. When time allows him, he would stay in the kitchen thinking of new ways to whet the appetite of his patrons in LTITUDE. His cooking acumen has produced some of the best fusion food that the restaurant has to offer as he believes his guest would love western food if there is an Asian twist to it.

     

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    His ability to mix the east and west has earned him rave reviews in the dining industry. One fine example of his dishes is the curry lobster. A prized ingredient among seafood, the lobster cooked by Chef Teo taste incredibly delicious and pairs perfectly well with the creamy curry sauce that stirs the memory of home.

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    His other signature dishes are fusion-based as well. His ocean’s surprise is an appetiser made from local vegetables fused with Japanese salmon, tuna and tuna belly. His Chilean sea bass is sautéed and garnished with Chinese cauliflower which are prepared differently – dehydration, puree and wok-fried.

    Nothing gives him more pleasure than the satisfied look on a diner’s face after sampling his unique dishes. Chef Teo admits that taking on the role as Head Chef does have its perks as some guests now even request to meet him simply to congratulate him for a job well done. He hopes that anyone who ventures into the food industry does not quit easily as perseverance pays off in the end. It certainly did for Chef Teo as he continues to make a name for himself in the industry.

    Read more about Chef Teo’s impressive career and behind-the-scenes experiences by grabbing a print copy of HIGH Life magazine!

     

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