Born in Singapore, Mr. xing has engaged himself in food industry for over 30 years. During this period he has gained rich experience from working at many famous international hotels such as shangr-la hotels & resorts, Marriott Resort & Spa, Sheraton Resort and etc. Since he took the post at Yalong Bay Golf Club, he has make renovations to the dishes by adding local features. He also maintained that special attention must be given to food quality and catering for guests' taste. Special recommendation:
a) Ika-No-Tsuke-Yak
b) Korean BBQ Beef
c) Mix rice with beef, mushroom, spinach, bean sprout and egg.
Stir-fry Snow Dragon Beef with French Goose Liver-----
French Goose Liver 150 gr,A3Snow Dragon Beef Cube 150 gr,Chinese Chive 50 gr,X . O Sauce( Home Made ) 15 gr,Sliced Garlic 5 gr,Sliced Shallot 5 gr,Wild Mushroom 50 gr.
Stuffed Winter Melon with Shrimp Paste -----
Winter Melon 300 gr,Thai Shrimps 300 gr,Doulbe Boiled Stock 500 gr,Cornfiour 50 gr.
Home Made Noodle 'Hai nan' Style-----
Home Made Noodle 250 gr,Fresh Shrimps 150 gr,Doulbe Boiled Stock 300 gr,Pitaya 150 gr.
