Welcoming Back Chef Teng!

Golden Lotus Chinese Restaurant is thrilled to announce the return of a culinary maestro, Mr. Teng Shen Lee. Hailing originally from Penang, Malaysia, Chef Teng is no stranger to our establishment, having graced our kitchen as a Chinese Chef previously we are so excited to have him back. Now, with his exceptional talent and renowned expertise, he has rejoined our team to captivate the palates of food enthusiasts once again.

With a remarkable career spanning over three decades, Chef Teng has garnered numerous accolades and awards, reinforcing his status as a true master of the Chinese cuisines. His journey has taken him to some of Asia's most prestigious restaurants and 5-star hotels, where his innovative flair and meticulous attention to detail have earned him a well-deserved reputation.

Specializing in Cantonese cuisine, Chef Teng possesses an unwavering dedication to the art of creating authentic and delightful dishes. His mission at Golden Lotus is clear: to elevate our restaurant's popularity by offering an extraordinary dining experience through his expertise in Cantonese gastronomy.

A few days ago, we had got an opportunity to sit with him and discuss his passion for cooking.

Please tell us a little bit about yourself – Where are you from, what is your heritage and why did you want to become a chef?

Growing up in Penang, I was surrounded by the sights, sounds, and smells of different types of food, especially Chinese cuisine. Whether it was a festival or a simple family gathering, we always had the chance to enjoy the diverse flavors that represent our culinary heritage. When I was a child, I used to watch my mother cook and turn simple ingredients into incredibly tasty dishes. Chinese cooking requires great skill and attention to detail.

My mother was my greatest teacher. She patiently taught me her culinary knowledge and techniques. We spent many hours together in the kitchen, where I learned about balancing flavors, using fresh ingredients, and creating dishes that are both delicious and visually appealing. These lessons were the foundation of my journey as a chef, and they sparked a lifelong passion within me.

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How long have you been a chef?

I started my career as a chef in Penang in 1982. Penang is a place with a lot of delicious food and exciting flavors. I worked in a small restaurant there, which was like my entry into the world of cooking. Now, when I think about those early days, I feel thankful. It's amazing to see how my love for food turned into a lifelong journey.

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Where and from who did you learn the most on your road to becoming an award-winning chef?

When I was a young chef, I spent a lot of time chopping, cooking, and trying different ingredients. I worked in a small restaurant where the kitchen was always busy. It smelled amazing with all the spices and herbs, and you could hear the pans sizzling. That's where I learned how to balance flavors and make dishes that people would love.

I started my culinary journey in 1982 in Penang, a beautiful city. I worked as a cook in a small restaurant and realized that I loved being in the kitchen. In 1997, I went to Bali and became a chef at the Bali Dynasty Resort. This experience changed me and prepared me for my return to Penang this year.

Throughout my career, I have worked in different restaurants and resorts across Asia, including well-known places in Bali. Each step of my journey had its own challenges, but it helped me grow and become the chef I am today. I specialize in Cantonese cuisine, and I take pride in the skills I have developed over the years.

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What is your favourite cuisine to cook?

As someone who specializes in Chinese cuisine, I put all my energy and creative ideas into every dish I make. I want to give people a memorable dining experience. Cantonese cuisine is particularly exciting because it has a long history and is influenced by many different cultures. It's like a treasure chest of flavors that will make your taste buds dance with excitement.

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What is your favourite dish at GL?

I love the Beef Saigon and when I recommend it to guests it is always enjoyed with great feedback, which makes me and my team very proud!

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Fill us in on any exciting plans that you have for Golden Lotus?

I will look at revising the menu and adding a few more dishes and making sure the quality and taste are matching with the guest’s expectations. I am blessed with the team at Golden Lotus are also very professional and very experienced and a great team to work with.  We plan to reopen for lunch so will look at some ideas for that. We also plan to continue with the quarterly promotions and I look forward to showcasing some of my new secret dishes soon