Chef Awyeong Kin
The mastermind behind the newly established Yue’s kitchen is none other than Chef Awyeong Kin, a true master of Chinese cuisine with an impressive track record spanning over three decades.
Chef Awyeong's culinary career began at a young age, inspired by both his father and uncle. At the tender age of six, he accompanied his dad to his hawker stall and had his first exposure to the world of culinary arts. By the time he turned ten, he had already mastered the art of whipping up delicious wok dishes. His passion for cooking only grew stronger under the guidance of his uncle.
Over the course of 30 years, Chef Awyeong has actively sought opportunities to further develop his culinary skills. His culinary journey began in Hong Kong, where he honed his skills as an apprentice under the tutelage of several reputable Hong Kong chefs before venturing into the realm of renowned Cantonese restaurants.
In 1987, he began his culinary career as a Kitchen Helper at the former Happy Valley Restaurant. He then worked as a cook at Lei Garden Singapore in 1989. In 1992, he was given the opportunity to become a Sous Chef at Raffles Hotel, where he assisted the head chef in overseeing and managing the culinary department for both the restaurant and banquets.
Through his unwavering dedication and exceptional talent, Chef Awyeong quickly rose through the ranks, eventually earning the esteemed position of Chinese Head Chef at the renowned Peach Blossoms in 2001, located at Marina Mandarin Singapore. This remarkable achievement further solidified his reputation as a culinary expert. In 2012, he continued to showcase his skills as the Senior Chinese Chef at Hilton Singapore. He then took on the role of Banquet Executive Sous Chef at the former Ramada by Wyndham Singapore in 2013.
Throughout his career, Chef Awyeong has consistently demonstrated his passion for the culinary arts and his ability to excel in various roles. His impressive journey showcases his commitment to excellence and his ability to thrive in demanding culinary environments.
Chef Awyeong's specialty lies in modernised Cantonese cuisine. He takes great pleasure in exploring elements from different culinary traditions, infusing them with Chinese health preservation ingredients and the freshest produce. The result is a harmonious blend of East-meets-West flavours that are simply impeccable for any dining experience. To Chef Awyeong, food is not merely a means of sustenance, but rather a work of art. The process of frying, cooking, and deploying heat relies entirely on intuition and expertise, from the meticulous garnishing to the flawless presentation that elevates the dish to perfection.
