Chef‘s celebratory mood is reflected in restaurant‘s well-planned Cantonese dishes

Foong taps into more than three decades of culinary experience to create new a la carte dishes for the restaurant‘s menu.

TERENCE Foong, the executive Chinese chef of Lai Ching Yuen, is marking his one-year work anniversary with the restaurant in Grand Millennium Kuala Lumpur by debuting a new menu.

The 49-year-old, who specialises in Cantonese and Sichuan styles of cooking, tapped into three decades of culinary experience to create new a la carte dishes for the menu.