Yong Kah Heng, a Malaysian national and a chef of Japanese cuisine, extremely well-versed in his work, is all geared up to present his culinary mastery to tantalize the taste buds of the guests at Sheraton Dhaka.
With an experience of about 21 years, this chef has come with an expansive knowledge of the Japanese cuisine and the ability to train his team in serving excellence, reads a press release.
Our culinary expert also boasts a certificate in Electrical Engineering, who later worked towards his passion for cooking. He completed a Food Handling Course (HACCP) from Quantum Food Academy in 2009 and NEA Food Handling Course in Singapore in 2013, and also got Basic 5S System Certified back in 2010.
He started his career at Kai Un Japanese Restaurant in Singapore as a kitchen helper, in charge of salad bar, agemono, and yakimono section, and worked there from the year 1999 to 2000.
Later in 2000, he joined The Nudle Bar in Singapore as a Commis Cook as he intended to learn more on the management side; he shifted to Genki Sushi (M) SDN BHD in Malaysia as a Sushi Chef.
To explore more opportunities and handle more significant responsibilities, he went on to work at Jushi (M) SDN.BHD as a head chef. He then went on to handle responsibilities in various places across Asia.
In Singapore, he worked as an assistant to chef Narisawa (owner of two Michelin Starred Restaurants in Japan); Sorae Sushi Japanese Dining (Capella D1 – Concepts) in Vietnam; and lastly, Rosewood Phnom Penh, located in Cambodia, where he worked as Japanese Chef de Cuisine.
Yong Kah Heng has worked with excellent chefs from Nobu and Zema and holds the ability to manage a busy Sushi Bar, Ramen Bar, Robatayaki, Tempura, Kaiseki, and Omakase.
With a great understanding of high-profile events, he can ensure a pleasant experience for the guests at Sheraton Dhaka.
Our chef, along with a diverse culinary experience, carries a confident, pleasing, and motivating persona with excellent capabilities and as a member of the Sheraton Dhaka family, he aspires to acquire more knowledge about the local palate, flavours, and taste in Bangladesh to expand his skills and serve better.
