潮 潮汕食府CHAOSHAN RESTAURANT 中

The people behind the flavour

Four chefs. A shared taste of Chaoshan.

From handmade kueh and carefully tended master stock to wok cooking and banquet menus, our four chefs bring their individual crafts together at the table in Kuala Lumpur.

Chef Lin, Teochew Dim Sum Chef, illustrated portrait at CHAOSHAN RESTAURANT

Teochew Dim Sum Chef

Chef Lin

10+ years in the kitchen

Honouring tradition, sharing culture through food.

From handmade millet kueh to crisp, tender Puning tofu, Chef Lin brings over a decade of kitchen experience to Teochew dim sum. Traditional handcraft, careful heat control and the natural flavour of the ingredients guide his approach to these much-loved everyday dishes.

  • Puning tofu
  • Handmade Teochew kueh
  • Dim sum kitchen coordination
Specialities & career

Specialities

Puning tofu
Experienced in the traditional process from selecting and grinding soybeans to setting and frying tofu, with precise temperature control for a crisp exterior and tender centre.
Handmade Teochew kueh
Specialises in millet kueh and other traditional rice cakes, balancing wrappers, fillings and texture to preserve familiar Teochew flavours.
Dim sum kitchen coordination
Helps set up dim sum stations, develop preparation routines and train teams to keep handmade quality consistent through a busy service.

Career

  1. Aug 2026 — present

    CHAOSHAN RESTAURANT · Malaysia

    Dim Sum Lead; involved in the opening, with responsibility for Puning tofu and handmade Teochew kueh.

  2. 2019 — Jul 2026

    Dongyuan Restaurant · Shantou

    Teochew Dim Sum Supervisor, overseeing traditional kueh preparation and quality.

  3. 2017 — 2019

    Chaoshang Yuzaidian · Guangzhou

    Teochew Dim Sum Team Leader, supporting daily service and new dish development.

  4. 2014 — 2016

    Zhuangshi Xiangji · Shantou

    Open Kitchen Supervisor, coordinating live preparation, cooking and the station team.

  5. 2013 — 2014

    Chao Jiang Chun Restaurant · Shenzhen

    Dim Sum Chef, developing a foundation in traditional handmade Teochew dim sum.

Chef Lu, Teochew Braising Chef, illustrated portrait at CHAOSHAN RESTAURANT

Teochew Braising Chef

Chef Lu

Nearly 30 years in Teochew braising

A pot of master stock, a craft passed down through generations.

With nearly three decades devoted to Teochew braising, Chef Lu understands the balance of spices, the care of master stock and the cooking time each ingredient needs. His experience in hotel and restaurant kitchens in Shenzhen, Nanjing and Shanghai now informs his work in Malaysia.

  • Teochew master stock
  • Lion-head goose and goose liver
  • Banquets and quality control
Specialities & career

Specialities

Teochew master stock
Works from building a stock and balancing spices to daily maintenance, focusing on layered flavour and consistency.
Lion-head goose and goose liver
Adjusts cooking time and temperature to each ingredient, balancing flavour, tenderness and delicate texture.
Banquets and quality control
Brings experience in braising-room and Chinese-kitchen management, including ingredient checks, safe storage and coordinated banquet service.

Career

  1. Aug 2026 — present

    CHAOSHAN RESTAURANT · Malaysia

    Braising Lead; involved in opening preparations, recipe development, daily production and team training.

  2. 2016 — 2021

    Fulin Hotel · Shanghai

    Braising Supervisor, overseeing restaurant and banquet dishes and the braising kitchen.

  3. 2006 — 2016

    Nanjing Hotel · Nanjing

    Braising Supervisor, managing the station, master-stock maintenance and ingredient checks.

  4. 2001 — 2006

    Dihao Hotel · Shenzhen

    Braising Chef and Deputy Executive Chef, supporting kitchen operations and banquet menus.

  5. 1996 — 2001

    Oriental Pearl Hotel · Shenzhen

    Braising Lead, developing expertise in spices, heat control and master-stock care.

Chef Lu, Executive Chef, illustrated portrait at CHAOSHAN RESTAURANT

Executive Chef

Chef Lu

30+ years in Cantonese and Teochew cuisine

Rooted in Cantonese and Teochew flavours, guided by careful cooking.

From lead wok chef to executive chef, Chef Lu has spent over three decades working with Cantonese and refined Teochew cuisine, including more than twenty years managing kitchens. At CHAOSHAN RESTAURANT, he brings traditional cooking skills and coordinated kitchen service to menu development and quality control.

  • Cantonese and Teochew cooking
  • Banquet menu development
  • Kitchen operations and quality
Specialities & career

Specialities

Cantonese and Teochew cooking
A strong wok-cooking foundation guides his attention to heat, seasoning, natural flavours and careful presentation.
Banquet menu development
Draws on hotel banquet and business dining experience to coordinate menus, service timing and kitchen stations.
Kitchen operations and quality
Experienced in standard operating procedures, cost control and HACCP food-safety practices, balancing team coordination with consistent cooking.

Career

  1. Aug 2026 — present

    CHAOSHAN RESTAURANT · Malaysia

    Executive Chef, overseeing kitchen operations, menu development and quality.

  2. 2019 — 2021

    Sunshine Hotel · Shenzhen

    Deputy Executive Chef, supporting Cantonese kitchen management and banquet service.

  3. 2018 — 2019

    Banjiang Jiudian · Guangzhou

    Executive Chef, responsible for kitchen operations, new menus and cooking standards.

  4. 2015 — 2017

    Banjiang branch · Beijing

    Executive Chef, overseeing Cantonese and Teochew cooking, team development and business banquets.

  5. 2009 — 2013

    Hongxiang Restaurant · Sichuan

    Executive Chef, managing the restaurant kitchen and ingredient supply.

  6. 2007 — 2009

    Furong Hotel · Hunan

    Executive Chef, responsible for formal receptions and banquet dining.

  7. 2003 — 2006

    Dafuhao Restaurant · Shenzhen

    Executive Chef, coordinating multiple kitchen stations and food quality.

  8. 2000 — 2003

    Galaxy Hotel · Shanghai

    Deputy Executive Chef, supporting Chinese-restaurant operations and final quality checks.

  9. 1997 — 1999

    Wenshan Lake Restaurant, Shenzhen University

    Sous Chef, responsible for daily cooking and kitchen coordination.

  10. 1996 — 1997

    Nongchanpin Fengleyuan Hotel · Shenzhen

    Deputy Executive Chef, supporting kitchen management.

  11. 1992 — 1996

    Chao Jiang Chun Hotel · Shenzhen / Guangzhou

    Lead Wok Chef, responsible for heat control, seasoning and Cantonese and Teochew dishes.

Chef Fu, Teochew Chef & Kitchen Supervisor, illustrated portrait at CHAOSHAN RESTAURANT

Teochew Chef & Kitchen Supervisor

Chef Fu

20+ years of kitchen experience

Preserving the craft, putting food safety first.

From kitchen assistant and wok chef to kitchen supervisor, Chef Fu brings over twenty years of restaurant experience to his cooking and team coordination. Having worked in China, the Philippines and Malaysia, he focuses on balanced seasoning, skilful heat control, ingredient quality and consistent daily service.

  • Cantonese wok cooking
  • Kitchen coordination
  • Ingredients and food safety
Specialities & career

Specialities

Cantonese wok cooking
Uses traditional wok techniques with careful heat and seasoning, bringing wok hei and a steady service rhythm to the kitchen.
Kitchen coordination
Experienced in restaurant openings, team building, scheduling, ingredient costs and waste management.
Ingredients and food safety
Focuses on ingredient checks, storage and kitchen hygiene, with knowledge of HACCP food-safety practices.

Career

  1. Aug 2026 — present

    CHAOSHAN RESTAURANT · Malaysia

    Kitchen Supervisor, involved in opening preparations, kitchen layout, team building and daily operations.

  2. Jul 2023 — Apr 2025

    Chinese restaurant · Philippines

    Kitchen Supervisor, coordinating the team, ingredient checks and stock management.

  3. Apr 2008 — Jul 2015

    Bisheng Hotel · Zhongshan

    Kitchen Supervisor, overseeing Chinese-kitchen operations and banquets, and supporting cost control.

  4. Mar 2006 — Mar 2008

    Xinhongqiang Restaurant, Luohu · Shenzhen

    Lead Wok Chef / Wok Supervisor, managing cooking standards, service timing and team training.

  5. May 2003 — Aug 2006

    Shihuixiang Restaurant

    Wok Chef, independently responsible for daily dishes from the wok station.

  6. Oct 1999 — Mar 2003

    Jincheng Shezhuang · Guangzhou

    Kitchen Assistant, training in plating, ingredient preparation and service coordination.

Start with a dish from our chefs

Explore the menu and find your favourite Teochew flavours.

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