HK chef Yeung is Crowne Plaza’s new executive Chinese chef

Crowne Plaza Manila Gal­leria recently welcomed the newest member of its family, Cantonese-cuisine expert Peter Yeung, who was chosen to lead the kitchen of Xin Tian Dai, said to be one of Metro Manila’s finest Chinese restaurants.

Hong Kong native Yeung has been perfecting his skills in the Philippines for the last 20 years. After starting out as a cook and assistant chef in various restaurants in the former British colony, he moved to the country in 1995 and joined Subic Leg­end Resorts and Casinos as its Chinese chef.

He had been with the Jade Palace restaurant before working as Chinese chef in the restaurants of several hotels, such as the Manila Pavilion, the Sofitel Philippine Plaza, and Radis­son Blu.

A health buff, Yeung is a fan of fusion dishes. He said preparing healthy dishes is something he advocates, because he cares for the people who eat his food. One of his specialties is steamed king prawns with wolf berry and garlic in violet rice—a perfect source of protein and minerals that prevents high-blood pres­sure. He complements dishes like this with healthier ingredients.

The chef also loves to try different flavors from various cuisines, particularly Jap­anese, Mediterranean and Italian, and incorporate them into Cantonese dishes.

“I want to learn and do things differently everyday. I don’t want to limit myself and be boxed because there a lot of opportunities to be better,” he said.

For inquiries and reservations, call (632) 633-7222 or send an e-mail to fandb.reserva­tions@ihg.com.