RENOWNED chef Hoo Yau-meng from Malaysia has been newly appointed by the Shangri-La Hotel, Shenzhen as the executive chef.

Joining the hotel in September, Hoo is launching a new menu at the 360° Bar as well as at the Restaurant and Lounge to take guests on an exhilarating culinary journey.

Hoo has more than 19 years of experience in the hospitality industry, throughout which he has fine-tuned his passions for sourcing local food materials and integrating them into his creations.

Prior to his appointment, Hoo held important positions at Raffles Hotel, Mandarin Oriental, Traders Hotel by Shangri-La, Kerry Hotel and Hotel Jen.

While retaining the most popular classic cuisines on the Shangri-La Hotel, Shenzhen menu, Hoo is innovating new additions for eager foodies.

Sitting at the romantic 360°Bar and taking in the beautiful sceneries of Shenzhen and Hong Kong, guests will find every bite of each dish a delight.

For starters, Hoo celebrates the art of traditional French cuisine with ingenious cooking methods. Signature delicacies include the baked MSC scallop with homemade XO sauce, escargot-stuffed mushroom, and smooth and tender snail meat with butter.

For main courses, Hoo has chosen Australian M6 Wagyu beef steak to feature. The steak, rich in a milky flavor, will bring out the characteristic Wagyu taste diners yearn for. The tender rib-eye steak, sirloin steak and juicy beef fillet will also excite foodies’ taste buds. Must-try main courses also include Italian Parma ham with honey melon, dehydrated tomato bruschetta with feta cheese, and pomodoro sauce and pesto with penne pasta.

Don’t miss the desserts! Hoo is bringing the eye-catching strawberry tart with warm strawberry juice, timeless Earl Grey tea chocolate cake, and mango panna cotta with fresh fruit and coconut meringue, which will be the perfect top-off to any meal.(Yang Mei)