He explained: “Cantonese recipes don’t have fixed measurements like in Western cooking. The only way to improve is to keep trying and tasting your own cooking.” He added that he never does a step-by-step demonstration of a recipe to new chefs. Instead, he is adamant that they cook it first before he gives his feedback.
With his plate full, it is a wonder how Cheung, who has three grown-up sons and was recently minted as a grandfather, keeps his composure and cheery countenance. During meal service, he moves between the kitchen and the dining room with a serious expression but will immediately break into a smile the moment he stops by a table to speak to his guests. Cheung wryly shared that his wife of 33 years had told him on several occasions that he had shouted in his sleep due to stress at work during the day. “As the head of the family I’ve the responsibility to provide for them so I do whatever I need to. At the same time, I am learning to be less tensed and enjoy what I do.”
Chef Cheung Siu Kong’s eight-course 20th Anniversary Tasting Menu is priced from S$268 per person and is available for lunch and dinner from Aug 16 to Aug 18, 2023. For reservations, please contact Summer Pavilion at 6434 5286 or email rc.sinrz.summerpavilion [at] ritzcarlton.com.