APPOINTMENT RELEASE - THE LANGHAM, HONG KONG APPOINTS KWONG WAI KEUNG AS EXECUTIVE CHEF – CHINESE
Chef Kwong first joined The Langham, Hong Kong in 1988 as a chef in T’ang Court and worked his way up to become the hotel's Executive Chef – Chinese in 1994. In 2008, he transferred to Langham Hospitality Group where he was appointed as Executive Chef – Chinese. In this capacity, Chef Kwong was responsible for developing and shaping the group’s signature Chinese restaurants, as well as banqueting worldwide.
As an award-winning chef with over 20 years experience, Chef Kwong will oversee the kitchen operation of T’ang Court and Chinese banquets. Under Chef Kwong's leadership, T’ang Court was a two-time gold medal winner in Hong Kong Tourism Board’s “Best of the Best Culinary Awards” in 2001 (Sauteed Prawns and Crab Roe with Golden Fried Pork and Crab Meat Puffs) and in 2002 (Stir-fried Fresh Lobster with Spring Onions, Red Onions and Shallots).
A veteran of traditional Cantonese cuisine, Chef Kwong is also willing to be innovative. He seeks changes within traditional Chinese cuisine without losing its essence. When talking about his own cooking philosophy, Chef Kwong says, “As a professional chef, one must be rigorous regarding the food quality - and the ability to be innovative is also a key factor to become successful. From the combination of ingredients to the plating of each dish, every detail must be taken into consideration in order to surprise and delight guests.”
“We are thrilled to have Chef Kwong back as part of the team. He is a legendary chef who transformed T'ang Court into an award-winning restaurant and we look forward to him further enhancing the culinary excellence of T’ang Court.” says Chris Orta, Food and Beverage Director of The Langham, Hong Kong.
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