Kelvin Au Yeung

Kelvin Au Yeung – “The palate of our guests is evolving and customers are becoming more discerning when it comes to taste and appetite. Dining has really become more of an outlet for relaxation and experience instead of just getting fed. Chefs are also getting more involved in the menu creation, bringing forth new and seasonal ideas. For example, when I’m on holiday, I’m still very much “working” as I’m constantly on the lookout for inspiration. Nowadays, Chinese chefs are getting more creative and using new ingredients while still keeping the heritage and history of Chinese cuisine intact.”

Restaurant Jade Dragon

City of Dreams

Estrada do Istmo, Cotai,

Macau, China

Share this post