HAPA
  • HOME
  • HAPA TV
    • OUR VOICE
    • IN THE PRESS
  • TRAINING
    • TRAINING PROGRAMMES
    • OUR STORY
    • TRAINERS PROFILE
    • TESTIMONIALS
  • AWARDS
    • HAPA AWARDS
    • HAPA ENTREPRENEUR AWARDS
    • HAPA AWARDS CSR
    • HAPA AWARDS SPONSORS
  • EVENTS
    • NO ADDRESS SOCIETY
    • BESPOKE EVENTS
    • EVENT VIDEOS
  • WEBZINE
    • TRAVEL
    • DINING
    • ENTERTAINMENT
    • THE TALK
    • BESPOKE CHEFS
    • NEWS
    • PRODUCTS & SERVICES
    • HOSPITALITY ASIA PAST ISSUES
  • ABOUT US
    • HAPA FOUNDER | CEO
    • HAPA IN THE PRESS
    • CONTACT US






  • HOME
  • HAPA TV
    • OUR VOICE
    • IN THE PRESS
  • TRAINING
    • TRAINING PROGRAMMES
    • OUR STORY
    • TRAINERS PROFILE
    • TESTIMONIALS
  • AWARDS
    • HAPA AWARDS
    • HAPA ENTREPRENEUR AWARDS
    • HAPA AWARDS CSR
    • HAPA AWARDS SPONSORS
  • EVENTS
    • NO ADDRESS SOCIETY
    • BESPOKE EVENTS
    • EVENT VIDEOS
  • WEBZINE
    • TRAVEL
    • DINING
    • ENTERTAINMENT
    • THE TALK
    • BESPOKE CHEFS
    • NEWS
    • PRODUCTS & SERVICES
    • HOSPITALITY ASIA PAST ISSUES
  • ABOUT US
    • HAPA FOUNDER | CEO
    • HAPA IN THE PRESS
    • CONTACT US
  • DINING

Double Dishes for DoubleTree Chef

  • March 19, 2020
  • 1 minute read
  • masteradmin
Total
0
Shares
0
0
0

Lee Keen Suaan Executive Chef at the DoubleTree Kuala Lumpur started his career 15 years ago when just 17 years old. He started his career in a German restaurant in Penang before advancing to the Shangri-La Rasa Sayang. He worked in other Shangri-La properties with his last position, back at the Rasa Sayang as Executive Sous Chef. Branching out, he moved to the DoubleTree by Hilton Kuala Lumpur and advanced to become the Executive Chef. He is a great believer that the only way to succeed is through hard work and sacrifice. Furthermore, cooking must come from the heart and based upon this philosophy, he loves to prepared fusion-styled dishes as inspired by his father Chef Bob Lee, a well-known chef in Penang. His favourite dishes he likes to prepare in the hotel’s Makan Kitchen outlet include coffee-cured salmon gravlax, often paired by Malaysian diners with local coffee and quinoa salad and roasted purple sweet potato.

Total
0
Shares
Share 0
Tweet 0
Pin it 0
Share 0
masteradmin

Previous Article
  • DINING

Chef Weng’s Yen for Cantonese Cuisine

  • March 19, 2020
  • masteradmin
Read More
Next Article
  • DINING

Raphael Kinimo Joins Team at Vietnam’s Metropole Hanoi

  • March 19, 2020
  • masteradmin
Read More
You May Also Like
Read More
  • DINING

Olivier Elzer Culinary Director of L’Envol, The St. Regis Hong Kong

  • March 19, 2020
  • masteradmin
Read More
  • DINING

Rey Ardonia Culinary Director of The Plantation Club, The Pavilions Phuket

  • March 19, 2020
  • masteradmin
Read More
  • DINING

Chef of New Perth Hotel Plates Creative Fare

  • March 19, 2020
  • masteradmin
Read More
  • DINING

Dine in the Slow Lane at Chedi Club Tanah Gajah Ubud

  • March 19, 2020
  • masteradmin
Read More
  • DINING

Marc Lores Executive Head Chef at Alila Villas Uluwatu

  • March 19, 2020
  • masteradmin
Read More
  • DINING

Raphael Kinimo Joins Team at Vietnam’s Metropole Hanoi

  • March 19, 2020
  • masteradmin
Read More
  • DINING

Chef Weng’s Yen for Cantonese Cuisine

  • March 19, 2020
  • masteradmin
Read More
  • DINING

F&B Embraces the Digital Era

  • March 19, 2020
  • masteradmin


Contact

HAPA GROUP SDN BHD (564376-H)
Level 11, Menara Ken TTDI,
37 Jalan Burhanuddin Helmi,
Taman Tun Dr Ismail,
60000 Kuala Lumpur, Malaysia.
Tel: +603 7733 4811
Mobile: +6017 360 2211
Email: hapa@hapa.asia

HAPA Singapore
10 Anson Road, #10-06 International Plaza,
079903 Singapore.
Tel: +65 9067 4090

Location

© 2020 HAPA GROUP SDN BHD

Input your search keywords and press Enter.