Bangkok, 11 October 2013 - Thirty-five years may be just an increasing number for some, but for Chef Sham Yun Ming of Shangri-La Hotel, Bangkok’s Shang Palace, it represents his experience and expertise in Chinese cuisine cooking.
Chef Sham started his culinary journey at the age of 12, working alongside his father in a famous local restaurant in Hong Kong. Seeing the passion and dedication of his father, Chef Sham knew then he wanted to become a chef. Chef Sham has a wealth of experience spanning more that 35 years working in many five-star hotels and establishments in different parts of the world, adapting and developing his skills and mastering his cuisine.
Chef Sham’s passion for food and the hunger for new knowledge gave an opportunity to learn and drive him to design even better culinary creations. He also creatively incorporates his originality and talent into his dishes and ensures all dishes will create perfection on every plate before serving to guests.
“As a professional chef, I am always rigorous regarding food quality, ingredients, taste and passion for food and the ability to be innovative are also key factors to become successful.” Chef Sham said about his own cooking philosophy.
He considers many factors before selecting the ingredients for his menu. Every detail must be taken into account in order to delight guests.
A veteran of traditional Cantonese cuisine, Hong Kong-born Chef Sham has worked as executive Chinese chef at various properties of Shangri-La Hotels and Resorts since 1992, including Shangri-La Hotel, Manila; Shangri-La’s Mactan Resort & Spa, Cebu; Pudong Shangri-La, East Shanghai; Shangri-La Hotel, Jakarta; and recently, Shangri-La Hotel, Beijing, before joining the Shangri-La property in Bangkok as executive Chinese chef of Shang Palace in August 2013.
Before joining the Shangri-La family, Chef Sham began his career in his home country, Hong Kong, where he worked at five leading restaurants for more than 12 years since 1977. Thereafter, he developed his international level of cooking skill by joining fine dining restaurants and leading hotel chains in many countries, including Singapore, Australia, the Philippines, Japan and China. While working in Hong Kong, he received the gold award for Chinese Cuisine Practical Class at the Hong Kong Food Festival 1989.
Over the years Chef Sham has developed two of his most famous dishes - Buddha Jumps over the Wall and Wok-Fried Lobster with Butter, Ginger and Onion Sauce – into his “signature” and “must-try.”
Guests with passion for Cantonese cuisine are invited to experience Chef Sham’s signature dishes for daily lunch and dinner at Shang Palace of Shangri-La Hotel, Bangkok. For inquiries and reservations, please call the hotel’s Restaurant Reservations Desk on (66 2) 236 9952 or (66 2) 236 7777 extensions 6205-6, e-mail firstname.lastname@example.org or visit www.BangkokRiversideDining.com.
Director of Communications
Shangri-La Hotel, Bangkok
Tel: (66 2) 236 7777
Fax: (66 2) 236 0280
For digitized pictures of the group’s hotels, please go to http://www.shangri-la.com/imagelibrary
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 90 hotels under the Shangri-La brand with a room inventory of over 38,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mongolia, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Mainland China, Cambodia, Hong Kong, India, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com