Shangri-La Hotel, Jakarta welcomes the talented Chef Tacky Zheng and his enticing authentic Fujian dishes at JIA from 6 – 10 March 2019, the hotel’s contemporary Chinese restaurant. The restaurant welcomes guests to take a swift journey to Fujian through an array of delectable culinary creations.
At the beginning of his culinary journey, Chef Zeng worked at Fuzhou Spring Hotel as a service leader in the mid-autumn season, September 1995. During only four years of primary experience, he has mastered the techniques of crafting the Buddha Jumps over the Wall dish together with Chef Xinrui Yao, and it has now become one of his specialty dishes. The dish’s name alludes that the Holy Buddha would take a risky chance to jump over a wall only to eat this palatable Fujian delight.
Chef Zheng’s impressive years of hard work have earned him a reputable name in the culinary industry. His talent and passion have driven him to take the next step in his professional career and, in 1999, Chef Zheng joined Fuzhou Ju Chun Yuan Hotel as the executive chef. His prestigious culinary career has sparked the interest of Shangri-La Hotel, Fuzhou in 2004, where he has been delighting guests with this impressive recipes ever since.
Due to his vast experience, and being highly trained in the fine culinary arts at the Shangri-La Academy, Chef Zheng has succeeded in representing his workplace, Shangri-La Hotel, Fuzhou, at the Chinese Food Festival at Shangri-La’s Mactan Resort & Spa, Cebu both in October 2006 and September 2009. There, several distinguished guests – from the president of the Philippines and the consul general of China in the Philippines to multiple senior officials – commended his culinary skills.
With his outstanding achievements throughout the years, Chef Zheng was successfully nominated the “Outstanding of the Chef 2010” in June of that year awarded by Shangri-La Hotel and Resorts.
Chef Zheng has kept on refining his fascinating talents in the realm of culinary arts. His unparalleled dedication as a professional chef has led him to myriad Shangri-La hotel guest- chef appearances in the East and South East Asia, starting with such properties as Manila, Taipei, Suzhou, Changzhou and Yangzhou, between 2006 and 2015.
Seeing his remarkable talent in the culinary arts, Shangri-La Hotel, Jakarta is delighted to have Chef Tacky Zheng bring his delicious creations to Indonesia and to have him present an authentic Oriental cuisine from Fujian. Along the coastline of south-eastern China is where Fujian cuisine gained its acclaimed reputation.
The promotional Fuzhou Min cuisines include Ming-Style Seaweed Cake, Marinated Shredded Bamboo Shoots, Smoked Sweet and Sour Fish, Peanuts with Wine Lees, Buddha Jumps over the Wall, Healthy Crab Meat Soup, Fuzhou-Style Chicken with Wine Lees, Deep-Fried Prawn with Chinese Tea, Deep-Fried Tiger Prawn, Ten-Spice Pork Ribs, Putien Noodles and Fuzhou Fried Rice.
Shangri-La Hotel, Jakarta is honoured and thrilled to welcome Chef Zheng to introduce his culinary creations in the upcoming March Fujian Cuisine Promotion at JIA. The talented team at JIA, together with Chef Zheng, is looking forward to delighting guests with a legendary gastronomic experience.