Executive Chef with Le Cordon Bleu credentials helms Marriott Chinese Restaurant

Bringing Authentic Cantonese Cuisine to Sanya

SanyaSanya, June 14, 2016 /PRNewswire/ -- Recently, Sanya Shanhaiguan Marriott Hotel appointed Zhang Xinsheng (Chef Ken) as the Executive Chef of its newly opened Marriott Restaurant. The Marriott Restaurant is located in the hotel’s newly unveiled East Wing building, which debuted on May 20, and is a Chinese restaurant specializing in Cantonese cuisine. Its design blends traditional Chinese elements with a modern touch, featuring an artful arrangement of artworks that create a distinctive oriental ambiance. The dining area includes a main restaurant hall and 12 private ocean-view rooms.

Le Cordon Bleu Chef and Executive Chef of Marriott Chinese Restaurant, Chef Ken

Born in Hong Kong, China, Chef Ken started cooking Cantonese cuisine in his teens and has over 30 years of experience in culinary arts and kitchen management. Bold, innovative, and adventurous, his culinary journey has taken him across the globe, including Hong Kong, the Philippines, Canada, Germany, Taiwan, Beijing, Tangshan, and Harbin. His extensive overseas experience has given him a deep understanding of Western dining culture, which he skillfully incorporates into his innovative Cantonese creations. In 2012, he was awarded the prestigious Le Cordon Bleu designation by the Le Cordon Bleu Culinary Arts Institute — an honor many chefs aspire to, granted only after a rigorous evaluation process that includes a year of undercover visits and tasting sessions. In November 2014, during the APEC (Asia-Pacific Economic Cooperation) Summit held in Beijing, Chef Ken was responsible for preparing Cantonese dishes for U.S. President Barack Obama, First Lady Michelle Obama, and other dignitaries, earning widespread acclaim.

When asked about the biggest difference between Cantonese cuisine and other Chinese regional cuisines, the chef shared with his humorous Hong Kong-accented Mandarin: “First, compared to other Chinese cuisines, Cantonese cuisine emerged later but has had a far-reaching influence. From my work and travels abroad, I’ve found that most Chinese restaurants overseas serve predominantly Cantonese dishes. Second, Cantonese cuisine uses a very wide range of ingredients—not only are the main ingredients diverse, but the accompaniments and seasonings are also abundant and carefully selected. To highlight the flavor of the main ingredients, the sides are kept simple, and the seasonings are used to bring out the original taste of the main ingredients. Both aim for freshness, which is why Cantonese cuisine is often considered one of the healthiest. Moreover, Cantonese dining customs are also unique, such as the beloved morning tea tradition. This custom has actually gone beyond mere eating and become an expression of Guangdong’s food culture.”“eating””

As is well known, Hainan became a separate province from Guangdong only in 1988, and its food culture shares the same roots with Cantonese cuisine. To cater to local diners’ preferences and offer hotel guests an authentic Cantonese dining experience, the Marriott Restaurant has specially introduced a dim sum breakfast service, offering 48 varieties of handcrafted Cantonese dim sum every Saturday and Sunday. From black truffle siu mai to Marriott’s signature shrimp dumplings, to crispy shrimp cheung fun infused with local seafood, guests can enjoy all premium dim sum selections for just 138 RMB.ReservationsGuests booking private rooms can also enjoy personalized menu services curated by the Executive Chef, including dishes once served to Barack and Michelle Obama, along with the exclusive privilege of a private Cantonese dining concierge experience.