Shangri-La's Rasa Sayang Resort and Spa has appointed a new Executive Pastry Chef. Rasa Sayang Resort and Spa’s new Executive Pastry Chef, Dino Wan Teik Boon, officially joined us in April this year. Chef Dino has been working in the hospitality industry for almost three decades. He first joined Shangri-La Hotel Penang (now known as Traders Hotel Penang) in 1986 as a First Commis. In 1991, he went over to another hotel for a year as a Sous Chef.
In 1993, he returned to Shangri-La Hotel Penang as a Pastry Chef. There, he discovered his passion for creating elaborate and imaginative pastries and cakes. He has spent a total of 26 years working at the Pastry Department of Traders Hotel Penang before transferring to Rasa Sayang Resort and Spa.
Chef Dino is unmatched as the best pastry chef within Penang's hotel industry. His cakes have been admired and savoured by heads of states, the country's leaders and captains of industry. Chef Dino has prepared official birthday cakes on behalf of the Malaysian Association of Hotels (MAH) Penang Chapter for Tun Dato' Seri Haji Abdul Rahman bin Haji Abbas, the present Governor of Penang. Past Malaysian Prime Ministers have also been impressed by his cakes including former Prime Minister of Malaysia, Tun Dr. Mahathir bin Mohamad. His cakes are also sought by Penang-based multi national companies for their official openings and other milestone events.
The range of cheese cakes in Chef Dino's repetoire include Dino's Signature Cheese Cake, Red Velvet Cheese Cake,Butterscotch Mascarpone Cheese Cake, Marble Cheese Cake, Green Tea Cheese Cake and Coconut Pandan CheeseCake.
Chef Dino has won a string of awards. His maiden foray into Penang International Salon Gastronomique organised by Chefs Association of Malaysia, Penang Chapter won him a silver medal in 1989 and gold medals for 1991, 1993 and 1995. He was awarded with a bronze medal in the Food & Hotel Asia International Salon Culinaire Singapore for 1992 and a silver medal for Culinaire Malaysia Kuala Lumpur 1993. His international award includes a bronze medal in 1996 at the International Food & Hospitality Show (IFHS) in Thailand. His most recent showcase was in 2011 at the fundraiser event, Georgetown Festival Dinner @ 8 at Rasa Sayang Resort and Spa, where he was judged as Top Chef/Champion. scoring the highest marks among 8 notable chefs for his unique dessert dubbed “'Jewels of George Town – Petits Fours”.
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