Shang Palace, located in Shangri-La Qaryat Al Beri, Abu Dhabi announced the appointments of Chef Leong Tek Chuin, Chef Luo Ming Hui and Teh Cheng Keong.
Chef Leong Tek Chuin, Dim Sum Chef at Shang Palace
Shang Palace is delighted to welcome Chef Leong Tek Chuin as its newly appointed Dim Sum Chef. With over a decade of international culinary experience across Asia, Europe and the Middle East, Chef Chuin brings with him a well-rounded background in Chinese fine-dining and a deep passion for authentic Cantonese cuisine.
Renowned for his mastery of traditional Cantonese cooking, Chef Chuin is proficient in preparing authentic dim sums, each handcrafted to perfection with an unwavering commitment to quality. His expertise lies in balancing authentic flavours with refined presentation to deliver an exceptional dining experience to guests.
Chef Chuin began his professional culinary journey in 2013 as Dim Sum Chef at Indoguna where he closely monitored cooking processes, adjusted temperatures and seasoning for flawless execution as well as streamlined kitchen operations to reduce preparation times without compromising on quality. His strong work ethic and dedication to excellence quickly earned him a position as Food Industry Supervisor at Jafza, before continuing his dim sum career at Grand Imperial Restaurant in Malaysia. In 2017, he joined Mandarin Oriental Hotel in Singapore as Assistant Dim Sum Chef, where he supervised cooks and kitchen assistants, ensured smooth kitchen operations, upheld strict food safety and hygiene standards and consistently delivered high-quality dim sums.
Chef Chuin’s international career further expanded in Qatar, when he joined Hakassan as Senior Sous Chef – Dim Sum. In this role, he prepared dishes with meticulous attention to accuracy, quality and safety, deputised in the Head Chef’s absence and established clear standards for cooking, garnishing and presenting food. He further strengthened his leadership skills at Dai Pai Dong in Rosewood Abu Dhabi. In this high volume, fast paced environment, he supervised all kitchen food preparations, ensured each dish met the highest quality standards, collaborated with the Head Chef to refine and update menus, and maintained seamless kitchen operations through effective organisation and teamwork. Before joining Shang Palace in Shangri-La Qaryat Al Beri, Abu Dhabi, he was in Italy where he oversaw large-scale kitchen operations.
Chef Luo Ming Hui, Chef de Cuisine at Shang Palace
Shang Palace is equally delighted to welcome Chef Luo Ming Hui as Chef de Cuisine. With extensive experience in pre- and post-opening of high-end F&B projects, he brings invaluable operational expertise and creative vision to the team.
With over a decade of international experience across China, Abu Dhabi and Mauritius, Chef Hui is highly skilled in Cantonese and Szechuan cuisines. With extensive training in dim sum making and Cantonese wok dishes under his belt, he was a part of the pre-and post-opening team at Shang Garden Chinese Restaurant at Shangri-La Futian, Shenzhen, where he played a key role in establishing the Chinese kitchen. He led the dim sum section, supported the wok station, and trained staff in dim sum and la mien preparations.
His exceptional talent and dedication got him to Rosewood Abu Dhabi as a Sous Chef to assist with the pre- and post- opening of Dai Pai Dong Restaurant. In this role, he worked closely with the Head Chef to maintain efficient and smooth kitchen operations and successfully maintained food costs below 25%. He also developed seasonal and festival-driven promotions, actively participated in budgeting and costing processes, attended daily operation meetings, engaged with VIP guests and ensured strict HACCP and SOP compliance. During his tenure, Dai Pai Dong earned several awards and was voted one of the best Chinese restaurants in Abu Dhabi.
Prior to joining Shang Palace, Chef Hui was involved in the pre- and post-opening of Duck Laundry Chinese Restaurant in Mauritius. As Chef de Cuisine at Shang Palace, his leadership skills, operational strength and culinary creativity will play a pivotal role in shaping the restaurant’s continued success.
Teh Cheng Keong, Restaurant Manager at Shang Palace
Lastly, Shang Palace is delighted to announce the appointment of Teh Cheng Keong as the Restaurant Manager. With an education in Hospitality and Tourism Management, Cheng Keong has a robust knowledge of the luxury hospitality industry across Malaysia and Middle East. He brings strong operational leadership, financial acumen and a deep understanding of guest relations.
Cheng Keong began his career in Hatten Hotel Melaka in Malaysia, where he held multiple roles across various dining venues. He assisted in managing daily outlet operations, supervised and trained staff, monitored inventory and budgets, coordinated scheduling, optimised sales performance, supported marketing initiatives and prioritised guest satisfaction. In 2017, he joined Shangri-La Kuala Lumpur, where he oversaw multiple restaurant outlets, contributed to budgeting and financial reporting, drove revenue growth through strategic marketing initiatives, ensured compliance with health and safety standards and identified opportunities for cost saving while enhancing profitability.
Before joining Shang Palace as its Restaurant Manager, Cheng Keong served as the F&B Manager at Hotel Indigo in Malaysia. At Shang Palace, he oversees the restaurant’s daily operations, ensuring that every dining experience aligns with Shangri-La’s world class hospitality standards. He leads recruitment efforts and manages a multicultural team, fostering a positive and inclusive work environment. In addition, he ensures strict compliance with HACCP and hygiene standards while consistently driving exceptional guest satisfaction through personalised service.
Notably, he successfully coordinated and executed Taste of Shangri-La 2025 at Shang Palace as well as the Eight-Hands dinner event, collaborating with head chefs of four Shangri-La properties from across the GCC region for an exclusive two-night culinary showcase.
His experience across international and Middle Eastern markets enables him to integrate the best global practices into daily operations at Shang Palace while maintaining strong financial performance and operational integrity. -TTN
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