CEBU, Philippines - Shangri-La’s Mactan Resort and Spa continues to serve an innovative range of culinary delights for the discriminating palate. Chef Kwan Yiu Kan (in photo) joins the team of award-winning international chefs as its Executive Chinese Chef.
Chef Kwan brings with him over 35 years of experience in food and hospitality working for world-famous Chinese restaurants in various countries in Asia and South America. In the development of his signature dishes, Chef Kwan draws inspiration from the exotic seafood concoctions of his home province of Guangdong China and the world-famous flavors of Hong Kong Cantonese cuisine.
At the young age of 14, he began his culinary journey in Hong Kong where he worked as a dim sum chef. He then moved to Lian Yuen Seafood Restaurant and spent fourteen years perfecting his craft before traveling as an Assistant Chinese Chef, first to Brazil and then to Vietnam. In 1997, he returned to the home of Cantonese cuisine and joined the world-famous Fook Yuen Seafood Restaurant in Hong Kong as its master chef.
He joined the Shangri-La Group as the Assistant Chinese Chef in Shangri-la Hotel Singapore in 2001 and created an exciting array of East-inspired signature dishes for the hotel for 8 years before his current assignment in Cebu’s Shangri-La Mactan Resort and Spa. A caring husband, father to three and grandfather to one, Chef Kwan is thrilled to be in Cebu, enjoy its idyllic landscape and its extensive choice of the finest fresh seafood.
He is also excited to hone his English speaking skills and share his passion for first-rate Chinese food.
Chef Kwan takes pride in presenting a new and exciting menu for Tea of Spring, Shangri-La’s Mactan Resort and Spa’s premier Chinese Restaurant. Focusing on fresh ingredients, the play of taste, aroma and color, he brings a truly Hong-Kong Style Cantonese dining experience to Cebu only at Shangri-La.