Michelin-starred Chef Daniel Cheung collaborates with Shangri-La Colombo; reflects on culinary journey

• 4 exclusive dining events with Chef Daniel held from 9-12 August at Shang Palace, Shangri-La Colombo 

Shangri-La Colombo is to celebrate Cantonese cuisine with Michelin-starred Shangri-La Singapore Executive Chef Daniel Cheung through four exclusive dining events held next week. 

The four culinary evenings will be held from 9-12 August where guests can experience the age-old traditions of authentic Chinese cuisine. ‘An evening with Chef Daniel Cheung’, is a part of a culinary collaboration series hosted by Shangri-La Colombo which aims to showcase Chef Daniel’s culinary work and personality.

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 Gold with Distinction Award at Gourmet Master Chef 2014.

He has worked at some of the most prestigious Chinese restaurants in Asia, from Spring Moon at the Peninsula Hong Kong to The Jockey Club, one of Hong Kong’s oldest institutions. Chef Daniel has become one of the most visible Cantonese chefs in Asia, perfecting his cuisine prepared with sophistication and presented with contemporary flair. 

Daily FT spoke to him in an exclusive interview where he discussed his culinary journey and work based on traditional Cantonese cuisine. He also shared his plans for the exclusive evenings held at Shang Palace in Shangri-La Colombo, where he is to serve a collection of signature dishes displaying his culinary technique and creative style.

By Divya Thotawatte 

Chef Daniel Cheung

Q: What inspired you to join the culinary world?

My passion for food developed when I was very young, around the age of eight as I watched my father, a fireman, cook for our family. My parents worked long hours, so I was exposed to home-cooked food as a child, and out of necessity I had to learn the ropes. It was challenging at first but I grew to really enjoy it and I became a good cook. School was not my strength, so after Secondary 3 I wanted to enter the culinary industry in 1985. It was a tough transition: the professional kitchen was quite hierarchical and the chefs were tough masters. It was a completely different world that I had to get used to and I began as a pot washer, like many newcomers and eventually worked my way up to learn the fundamentals of cooking.

Q:  What has your culinary journey been like? Any unforgettable moments?

 I worked my way up the culinary world for many years and sharpened my skills in different sections of the kitchen. Over time, with rigorous practice, I mastered the three complexities of Cantonese food – Temperature, Taste, Fragrance – as well as the intricacies of operating a Cantonese kitchen. 

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 and 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. 

Q:  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 needs to be equally passionate about promoting our dishes and providing an exceptional level of service to delight the guest.

Q:  What is the most enjoyable thing about being a chef?

 For me, it’s simply seeing my guests happily enjoying the dishes with a smile on their face, and of course the beauty of cooperating seamlessly with my colleagues to deliver exceptional experiences to our guests.

Q:  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. 

Q:  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. 

Q:  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.

Q:  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 four 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 and a few of my beef and chicken signature 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.