This August, Shangri-La Colombo welcomes internationally acclaimed Chef Daniel Cheung, Executive Chinese Chef at Shangri-La Singapore to host four exclusive dining events where guests can experience the age-old traditions of authentic Chinese cuisine. Chef Daniel brings 38 illustrious years in top-level traditional Cantonese cuisine, with the most recent being one-Michelin starred Shang Palace (2022) at Shangri- La Singapore and one-Michelin starred Shang Palace Kowloon, Hong Kong.

He is the recipient of several highly acclaimed accolades such as the Distinction Gold Award for Appetisers at the 10th Asian Culinary Exchange 2016 and the Gold with Distinction Award at Gourmet Master Chef 2014. He has steadily worked his way up the culinary world, eventually coming to master the three complexities of Cantonese food - Temperature, Taste, and Fragrance. Chef Daniel has become one of the most respected and visible Cantonese chefs in Asia, perfecting classic Cantonese cuisine prepared with sophistication and presented with contemporary flair. He will be serving up a collection of signature dishes that showcase his culinary technique and creative style.

“An Evening with Chef Daniel Cheung” is part of the continuing Culinary Collaborations series which aims to showcase personalities in the culinary arts that embody and share Shangri-La’s values of fostering creativity and excellence in curating inspired dining experiences. In an exclusive interview with Daily Mirror, Chef Daniel shares his thoughts on the collaboration and hints at what’s in store for guests.

What has your culinary journey been like? Any unforgettable moments? I started cooking when I was really young, around the age of 8 because both my parents worked very long hours and it was a necessity for me to learn how to cook. My father was a fireman and he is the one who initially taught me how to cook. I worked my way up the culinary world for many years, I actually started as a pot washer. I was privileged to have the opportunity to then work at leading culinary establishments which allowed me to hone my skills. In 1994, I joined Spring Moon at the prestigious The Peninsula Hong Kong where I worked for 14 years and grew in my career.

Then I joined one of Hong Kong’s oldest institutions - The Jockey Club, which was a memorable milestone for me. It’s a revered institution and I got to cook for the city’s rich and famous. I will also look back fondly on my time here because this exposure is what gave me increased visibility as a Cantonese chef. After that, I joined the Shangri-La Group which has also been very special. We received our one-Michelin-star status when I was the Executive Chinese Chef at Shangri-La Hong Kong I was there for five years so it was a very special experience and it was good to be recognised for the hard work and dedication that myself and my team put in every day.

As a Michelin Star Chef, what is the secret to preparing good food? Achieving and maintaining a Michelin Star requires an incredible team to be by your side. At the core, you need to source and use the best quality ingredients from our suppliers and a team of chefs who genuinely respect and love working with seasonal produce, local ingredients and unique flavours. Our service team that looks after the guests need to be equally passionate about promoting our dishes and providing an exceptional level of service to delight the guest.

What is the most challenging thing about being a chef? The kitchen environment is very tough and challenging, we work long hours on our feet and so this is where the team spirit can be brought into full play. Without a good team, you cannot bring about excellence, so that is a challenging and very crucial aspect of a kitchen.

What is your favourite Cantonese dish to make and why? I enjoy preparing Cantonese stir-fried dishes because it allows guests to enjoy Cantonese cuisine with a full range of flavours in a short period of time.

What’s the most unexpected dish you have made? I love to incorporate traditional Chinese cooking with Western elements, infusing different ingredients to create a burst of unexpected flavours. I also like to experiment with presentation – one such dish is my Fried Rice with Wagyu Beef served in Whole Tomato – you get the natural sweetness of the tomato in the rice with bits of the beef. I am looking forward to using the variety of seafood in Sri Lanka to create some interesting dishes at Shangri-La Colombo.

What sort of cuisine will be offered during the promotion? During my time at Shangri-La Colombo, guests can look forward to a specially curated menu served at the 4 exclusive events I am hosting at Shang Palace. I conceptualised the menu with the aim of using as many locally sourced ingredients to marry flavours that are staples in my menus in Singapore. I will be working very closely with Shangri- La Colombo’s Executive Chef Patrick Buttgereit and his team and I am so excited to be able to visit local markets alongside them. It’s an incredible feeling to be able to share my dishes with the audience in Colombo. It will feature plenty of seafood, along with a few of my signature beef and chicken dishes as well. On a personal note, I am really happy to have the opportunity to work alongside a diverse team where I can share my experiences and knowledge which I hope will inspire the young chefs at Shangri-La Colombo.