Shangri-La Hotels and Resorts has appointed Ng Kok Leong executive chef of the newly opened Shangri-La Hotel, Qufu. He will oversee the entire kitchen operations for the 482-room hotel, including five restaurants and bars, in the Shandong province of China.
Prior to this appointment, Chef Ng was executive chef at Shangri-La Hotel, Manzhouli in Inner Mongolia and was part of the pioneer team during the hotel’s opening in 2010. In November 2012, Chef Ng joined the opening team at Shangri-La Hotel, Qufu to oversee the kitchen operations of the food and beverage outlets, including Shangri-La’s signature Shang Palace, which serves authentic Cantonese, regional Shandong Lu cuisine and the local Kong family cuisine; Café Kong, an all-day dining restaurant serving international buffet with five live cooking stations; a specialty restaurant serving homemade noodles from the region; the contemporary Streaming Bar and Lobby Lounge; as well as the banquet operations of the 1,600-square-metre pillar-less ballroom – the largest in Qufu.
“Shangri-La Hotel, Qufu’s uniqueness lies in serving the renowned Kong family cuisine – well-kept recipes and cooking techniques passed down and refined over the generations from the Confucius family lineage that can only be learned at the Confucius Culinary School,” says Chef Ng.
Malaysian national Chef Ng’s illustrious career started over 20 years ago in Kuala Lumpur, Malaysia, where he honed his culinary skills in the Chinese kitchen of several five-star establishments. His search for culinary perfection brought him to Vietnam and Macau before coming to China.
Shangri-La Hotel, Qufu will open on 1 August 2013 in the heart of the city centre, a 15-minute walking distance to the UNESCO World Heritage site, Temple of Confucius, and a 20-minute drive to the Qufu high-speed train station.