New Chinese Chef Andrew Lee of the Renaissance Melaka Hotel, Malaysia

Melaka, Malaysia, September 11, 2009 --(PR.com)-- Renaissance Melaka Hotel proudly introduces its newest member of the family – Mr. Andrew Lee Teck Woon, who recently came abroad as Chinese Chef of Long Feng Chinese Restaurant. This talented chef, who hails from Kepong, carries with him 18 years of experience in the Cantonese culinary industry.

Chef Lee gained practical experience in a number of culinary positions in Malaysia. Chef Lee began his culinary career in 1991 joining various hotels in Malaysia, where he serve as Demi Chef at Istana Kuala Lumpur, Sous Chef at Holiday Inn Kuala Lumpur and Chinese Chef at Pullman Putrajaya Lakeside.

Chef Lee, attended vegetarian cuisine training in Taiwan, with healthy and innovative vegetarian dishes being his forte. Nonetheless, Chef Lee is trained in multiple skills, which has enabled him to become the versatile chef as he is now. This 35 year-old’s love affair with Chinese cuisine has made him enjoy blending culinary influences with his own tried and tested recipes.

He enjoys learning from new cultures and environments. He takes great pleasure in creating new dishes as he experiments with new ingredients he finds throughout his culinary journey.

Chef Lee is an expert in Sze Chuan and Cantonese style cuisine. His specialties include Sze Chuan style Hot & Sour Shark’s Fin Soup as well as Crispy Barbecued Peking Duck in different preparations. He is also famed for the way he prepares his abalone dishes (the most desired dish in Chinese cuisine) and Shark’s Fin (treasure of the sea).

According to Chef Lee, he had never envisioned being in the position he is in today. Even so, what he had were the skills he had learned and a strong passion for what he does, which have enabled this promising young chef to achieve consistent success in his career.

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