Meet the King of Cantonese Kitchen Craft
Picture this: a 60‑year‑old chef from Guangdong, China, who spent the late ’60s and ’70s in Hong Kong chasing culinary dreams in bustling kitchens. Fast forward—he’s now the culinary wizard behind the exquisitely refined dishes at Si Chuan Dou Hua in Parkroyal, Singapore.
From Apprentice to Executive
- Trained under seasoned restaurateurs in Hong Kong during the oil‑scarcity years.
- Soaked in Cantonese flavors for years before landing in Singapore in 1989.
- Worked his magic in a handful of high‑profile restaurants and five‑star hotels.
- For the last decade, he’s been steering the culinary ship as Executive Cantonese Chef at Si Chuan Dou Hua.
What Makes His Food Stand Out?
Leung Wing Cheung sees refinement as a state of mind, not a menu item. He says:
“The secret sauce of Cantonese cuisine is in the balance—sweet, salty, umami, and the subtle heat that’s just right. I like to think of it as a dance between spices and consistency.”
– Leung Wing Cheung
Soup Secrets: The Heart and Soul
- Ingredients Matter: Fresh fish stock, soft tofu, and a dash of ginger.
- Timing is Key: Simmer low and slow to coax depth out of the broth.
- The Finish: A splash of sesame oil for that silky finish.
Pantry Staples for Every Home Cook
When it comes to what’s lying around in your cupboard, Leung gives you the scoop:
- Rice wine (Shaoxing if you can get it)
- Dark soy sauce for color, light soy sauce for taste
- Shaoyutai (lotus leaf) for aromatic undertones
- Dried mushrooms for that earthy umami kick
- Wok‑compatible oils—sesame and peanut are your best friends
Efficiency Hacks for Busy Chefs at Home
“Don’t let your kitchen feel like a battlefield,” says Leung. Here are his top tips:
- Prep Smarter: Slice veggies in one go, store them in sealed bags.
- Multitask: Keep an eye on the stock while spices simmer.
- Clean Up as You Go: Less mess at the end equals a happier kitchen.
So there you have it—a seasoned chef who blends classic Cantonese techniques with the hustle‑bustle of modern kitchens. Whether you’re a seasoned gourmand or just whipping up a weeknight stir‑fry, the wisdom from Leung Wing Cheung is sure to spice up your culinary adventures.
What’s your philosophy in bringing top-notch dining experience and culinary pleasures to guests?
Chef LWC: Turning Classic Cantonese into a Flavorful Experience
Meet Leung Wing Cheung (LWC), the culinary virtuoso who keeps the golden old‑school Cantonese recipes alive in his kitchen. While most modern eateries cut corners, LWC stays true to the art, mastering dishes that demand patient, time‑consuming techniques. The result? A menu full of authentic flavors that you’ll rarely spot elsewhere.
Three Pillars of Every Dish
LWC believes every plate must smell great, look stunning, and taste amazing—the classic se xiang wei ju quan (色香味俱全). After all, you should be able to blow your own mind before you even take a bite.
Healthful, Happy, and Full of Fun
Not only does LWC keep things nutritiously balanced, but he also loves to sprinkle a little joy into every dish. Eating healthy doesn’t have to be a bland affair—he ensures that each bite sparks smiles and nods of approval from diners. If you’ve tasted his food, you’ll know that tasty and wholesome can coexist like best friends.
Spotlight Dish: Exotic Garden with Black Truffle in Osmanthus Sauce
One masterpiece that steals the show is the Exotic Garden with Black Truffle in Osmanthus Sauce. This dish is as vibrant as its name suggests—think of it as a living garden that’s ready to feast your eyes. Originally a festive staple during lo hei celebrations, it’s now a year‑round crowd‑pleaser.
- Fresh vegetables in an explosion of colors
- Rich truffle oil and black truffle sauce that add depth
- Delicate osmanthus sauce introduces a floral note
- Crunchy rice puffs and silky freeze‑dried pineapple for textural contrast
- Specialist additions like cordyceps and more black truffle nuggets
- The crowning glory: homemade crispy soybean crumbs that crackle in each bite
When diners first taste this “garden,” their heads nod in agreement—proof that LWC’s culinary experiments aren’t just food; they’re an emotional journey wrapped in deliciousness.
Must-order dishes at Si Chuan Dou Hua?
Our Kitchen’s Most Loved Dishes
Picture this: a steaming bowl of Beancurd Medley, a slice of juicy Braised Pork Belly in Whole Pumpkin, a humble bowl of Double-Boiled Soup, and a parade of pots from my Clay‑Pot Collection. These are the crowd‑pleasers that never fail to make everyone’s taste buds dance and their hearts full.
The Star Lineup
- Beancurd Medley – Soft tofu mingles with earthy mushrooms and a sprinkle of soy goodness. It’s like a comforting hug that says, “I’ve got your back!”
- Braised Pork Belly in Whole Pumpkin – Sweet pumpkin skin protects a succulent pork belly that melts in your mouth. It’s a win‑win: the pumpkin’s sweetness and the pork’s savory depth create a match made in culinary heaven.
- Double‑Boiled Soup – A slow‑simmered broth that’s been double‑steamed for hours, keeping all the nutrients locked in. Think of it as a warm blanket that restores the soul.
- Clay‑Pot Creations – From fragrant Clay‑Pot Rice to aromatic Herb‑Stewed Meat, these pots keep flavors locked in; the result? A dish that stays hot and full‑of‑flavor the whole time you eat.
Why Guests Keep Coming Back
Everyone says you’re cooking a home-style masterpiece the moment the first bite lands. Friends rave about how the taste takes them straight to their childhood kitchen. And the word on the street? “If you haven’t tried these, you’ll be missing out on the most comforting, mouth‑watering dishes in the city.”
Final Words
In short, these dishes are not just food; they’re a ticket to a fresh wave of nostalgia, joy, and pure culinary bliss. Plus, they guarantee that so many guests will keep calling back for more. Time to fire up the stove and bring this tasty tradition home (or in my case, to our diners). Cheers!
What are the hallmarks or essential elements of Cantonese cuisine?
Authentic Cantonese Flavors: Why They Matter
TL;DR: Cantonese cooking doesn’t rocket-propel the food into a new world of taste; it keeps things real so every bite feels like a delicious memory from home.
What Makes Cantonese Food Flavorful?
- Ingredient‑first philosophy – The star of the plate is the fresh, natural taste of the meat, veggies, or seafood.
- Precision in cooking – The right heat, timing, and technique amplify the original flavors instead of masking them.
- Minimalism matters – A handful of seasonings is enough. Think “nice and simple” rather than “taste explosion.”
How to Preserve Those Natural Tastes
- Choose the right method: Quick stir‑fries, delicate steaming, or subtle braises – each method keeps ingredients shining.
- Balance heat: Not too hot, not too slow. A sweet spot that lets aromatics bloom but won’t dull the bright taste.
- Less sauce, more substance: Let the dish speak. Sauces should act as enhancers, not the main act.
Practical Tips for Home Cooks
Ready to bring “authentic” Cantonese vibes to your kitchen? Here’s a quick checklist:
- Use fresh, high‑quality ingredients – the fresher, the better.
- Prep in advance so you can cook fast and keep flavors intact.
- Learn the basics: the 4‑Cantonese cooking techniques (stir‑fry, steam, deep‑fry, braise) and stick to them often.
Bottom line: Authentic Cantonese cooking is all about respecting the natural flavor of each ingredient and using the right cooking method to let it shine. Stewardship of the original taste is the secret sauce that makes every dish worth a second bite.
You specialise in double boiled soups. What is key to making good soup?
LWC: Mastering Soup Ingredients & Heat – A Flavorful Journey
Think of a bowl of soup as a small adventure: it’s all about the right ingredients and a control‑a‑mastery of fire. In LWC cuisine, there’s a classic technique called san bao liu dun (三煲六炖) that splits soup making into two playful stages. Don’t let the name scare you—think of it as a “high‑heat boil” followed by a “slow‑steep massage.” Let’s break it down.
Stage One: San Bao – The High‑Heat Blast
- Boil it, baby! You start by putting your pot on a high flame. Your soup’s ingredients—bones, veggies, herbs—jump into that fierce heat.
- Warming up like a hot campfire, this stage helps release all the flavors fast before you move on to calmer cooking.
- After a solid burst, you turn the heat down and let it simmer. The gig‑about time is a solid three hours.
Why this matters? The initial burst punches through the dryness of tough ingredients, sealing them with water and letting the flavors mingle into that delicious broth.
Stage Two: Liu Dun – The Slow‑And‑Steady Deep‑Cook
- Layer it up. You take a jar or small pot filled with your chosen stuff (think marrow, pork, or even a few plant‑based goodies). This jar is nestled inside a larger pot that’s already boiling.
- Now, with the outer pot’s heat, the inner bowl cooks for about six hours on a gentle, simmer‑soak vibe.
- The trick? The flavorful steam rises and slowly draws out the goodness from the inner jar, creating a soul‑warming soup that’s thick, hearty, and totally nourishing.
Many in the community swear by the Liu Dun approach for soups that comfort on a rainy afternoon or after a workout. It’s like giving the ingredients a long, relaxing bath.
Takeaway – Your Soup, Your Rules
So whether you’re a quick‑simmer junkie or a patient slow‑cooker devoted, the san bao liu dun method gives you a clear blueprint. Start hot, end gentle. Whichever route you choose, you’ll end up with a soup that feels like a warm hug in a pot. Bon appétit!
Your tips on bringing out the natural flavours of ingredients with minimal seasoning?
LWC: Freshness Is the Ultimate Game‑Changer
Did you know that the secret to a mouth‑watering dish isn’t always hidden in a pile of spices? When you use fresh ingredients, the flavors sing on their own, and you can skip the “seasoning overload” that restaurants sometimes misfire with.
Why Freshness Wins
- Pure Flavors — Fresh fish carries its own sweetness, so it needs nothing but a dash of ginger and a whisper of soy sauce to bring out its natural charm.
- Fewer Complications — When the main ingredient is clean and crisp, you’re less likely to end up with a dish that’s either too salty or too bland.
- Health Boost — Less seasoning often means less sodium, a plus for the heart and the taste buds.
Quick Steaming Tip
Grab a fillet of fresh fish, sprinkle it lightly with thinly sliced ginger and green onions, then drizzle just a splash of soy sauce. Steam until the fish turns delightfully pink, and you’ll enjoy a sweet, silky bite that feels like a sigh of pure satisfaction.
Feel the Difference
With fresh ingredients, every bite feels like a comforting hug from nature. And you’ll get the shout‑out you deserve: a simple masterpiece that punches above its weight without any heavy seasoning drama.
What are three items or ingredients you can’t do without when it comes to Cantonese cuisine? And your favourite ingredient to work with?
Hearty Cantonese Classics That Make Your Taste Buds Dance
Who’d have thought that a good meal in Canton isn’t about rice, oil, and salt – though they’re the base – it’s about how the flavors cha‑teach each other? Every dish feels like a tiny orchestra, with each ingredient striking a note that’s uniquely theirs but totally fits together beautifully.
Clay‑pot Choreography at Work
- Fried fish belly hitting the groove, while the roasted pork belly turns up the heat.
- The beancurd skin steps in to balance the intensity – it’s more than filler; it’s the seasoned partner that turns this stew into a crowd‑favorite.
- Next, a steaming bowl of rice joins the ensemble as the quiet background that lets every savory moment shine.
Why It’s All About The Blend
It’s not a single superstar ingredient that steals the show – it’s how they blend, complement, and dance together. That secret sauce is the heartbeat of Cantonese feasts, and if you’re fortunate enough to taste this humble tri‑pleton, you’ll know why diners just can’t stop ordering it again.
Your top tips for efficiency in the kitchen, for home cooks
Meet Your New Cooking Buddy: LWC
Ever wished you had a personal chef who knew exactly what you crave, what you can cook, and how to whip up a masterpiece with fresh ingredients? LWC is that walking (or maybe hovering) innovation, taking your taste buds on a delightful adventure without the extra effort.
Why LWC Rocks
- Tailored Meal Plans: It’s like a personalized menu created by a foodie wizard who reads your mind.
- Ingredient Matchmaker: From your favorite flavors to items you’re comfortable with, LWC ensures your pantry is always ready.
- Freshness First: It reminds you that having fresh ingredients is the secret sauce to turning a regular dinner into a legend.
- Home‑Cooking Hacks: Even if you’re a rookie in the kitchen, LWC’s simple steps guarantee dishes that would impress your toughest food critics.
Head to Si Chuan Dou Hua, Level 3
If you’re looking to taste what else LWC can cook for you, head over to Si Chuan Dou Hua, perched on Level 3 of Parkroyal at 181 Kitchener Road, Singapore 208533. The décor is a mouth‑watering blend of traditional and chic—perfect for a relaxed vibe or a stylish dinner.
Want to lock in a spot or learn more? Just ping their website for reservations and details. The place is buzzing, and trust us, you don’t want to miss the chance to indulge.
All Hail The Singapore Women’s Weekly!
This piece kicked off its journey in The Singapore Women’s Weekly, spreading the word: LWC is a game‑changer for anyone who loves tasty food without the hassle.
