With 20 years of culinary experience, Chef Kevin is eager to bring traditional Cantonese flavors of his own creation to the young generations and to the market. Recently Kevin was appointed as the new Executive Sous Chef of Grand Hyatt Guangzhou.
Wok-fried diced Wagyu beef, black garlic, vegetable, wasabi [Photo provided to Newsgd.com]
Born and raised in Guangdong, Chef Kevin began his career in 1999 when he was 17, at Lei Garden, a well-known Cantonese restaurant. Prior to being appointed as Executive Sous Chef at Grand Hyatt Guangzhou, Chef Kevin worked at different international hotel groups.
With his excellent cooking skills honed over the years, Chef Kevin had served many famous celebrities and well-known actors. He had also won several prestigious awards: Confrérie de la Châine des Rôtisseurs in 2012, Top Chef of the Year by Le Cordon Bleu Gourmet Association in 2014 - 2015, Cantonese Master Chef by WMACC in 2016, Champion Chef at the European Michelin Star Chef Competition in 2017 and Chinese Cooking Master selected by Asia Pacific Hotel Association in 2018.
Homemade lychee wine pudding, bird’s nest [Photo provided to Newsgd.com]
His remarkable achievements come from his passion for the culinary arts. He always brings back inspiration from his travels around the world. Discovering local cultures and flavors, exploring local ingredients are the highlights of his journey; to him, sometimes they are even more attractive than the destination itself. “I always try to create a new recipe when I find a new ingredient. That makes me excited and motivated,” he said.
Twenty years of deep cultivation on the chef’s path, Chef Kevin is delighted to share his philosophy with you: “It gives me great joy to cook meals for my family, and I deliver the same passion and care when cooking for my guests.”
This summer, Chef Kevin creates an eight-course Black Pearl menu and it will be available at the hotel’s Penthouse soon.
Chef Kevin Liang
The Black Pearl Menu | Summer Edition
Marinated South Africa abalone, jellyfish julienne
Double-boiled chicken soup, fish maw, bamboo pith
Sea cucumber, shrimp paste, tiger prawn, pigeon egg, abalone sauce
Wok-fried diced Wagyu beef, black garlic, vegetable, wasabi
poached 120 days sunflower chicken
Crispy and steamed rice, premium seafood broth
Homemade lychee wine pudding, bird’s nest