Chef Teng is a Chinese Master Chef, having been awarded in the Top Ten Malaysian Championship of Chinese Cuisine Team Winner in 1993 and the individual champion, winning silver. His training has purely been a collage of the kitchen where he worked his way in all disciplines of the dynamic Chinese kitchen learning and developing himself in a broad range of Chinese Regional Cuisines in many countries. His culinary journey has taken him all around China and of Asia including Malaysia, Indonesia, China, Taiwan, Hong Kong, Vietnam and Cambodia in excellent culinary institutes such as a luxury private club – The City Hall Club in Medan, Indonesia, Empress Chinese Restaurant – modern Cantonese and regional Chinese cuisine, Blue Sky Private Super Yacht sailing the outbounds of Hong Kong and Sanya as a Private Chef for the rich and famous, Haiku Restaurant Group, Shanghai Modern Crab House Restaurant and Xin Tian Di Modern Chinese and Asian Cuisine. InterContinental Hotel Phnom Penh, Temasek Club Singapore and Hallyard Hot Spring Resort Hotel Taipei were some previous assignments prior to joining JW Marriott Hotel Bangkok.
Chef Teng presents to you today additions to the Man Ho menu authentic high end Cantonese, Sichuan, Shanghai, Taiwanese and Shandong Cuisine with contemporary presentation and a specialist in abalone, birds’ nest, live seafood, vegetarian, Dim Sum, BBQ, and Provincial of Chinese Cuisine. He introduces a broader spectrum of Chinese cuisine that is served in modern Chinese style whilst keeping traditional cooking techniques. Moreover, he will support banquets and events focusing on Chinese Cuisine for weddings as well as looking in over the Marriott Café breakfast Chinese experience. The hotel aims for Man Ho’s Chinese food to be once again a leading option for Chinese cuisine in Bangkok.