At Cha Service: Chef Eric Hong of Café Cha

Malaysian chef Eric Hong has worked in some of Kuala Lumpur’s finest restaurants and cooked for a stint in tropical Hainan. He now serves up Malay classics and his own signature dishes at Café Cha. Chef Eric told Agenda what to expect of the Malay marvels he has in store for Beijing.

What are the greatest things about Malaysian food?
The multicultural heritage in Malaysia creates a dynamic mix of Malay, Chinese and Indian culinary traditions, with authentic flavors, textures and colors.

What are your favorite dishes to eat or cook at Café Cha?
Malaysia is well-known for its street hawker food. My favorites have always been Penang asam laksa, roti canai, Klang bak kut teh and Hokkien Noodle.

Do you enjoy eating or cooking Chinese food? If so, are there any regional cuisines or dishes that you particularly like or find inspiring?
I’m a Malaysian Chinese, so I love Chinese cuisine – it is part of my heritage.

One example of the Chinese culinary influence in Malaysia is the laksa from the island of Penang. Laksa is usually cooked in fish-based soup with lots of ginger flower, tamarind and lemongrass, but in Kuala Lumpur laksa is always cooked in curry paste, spice and coconut milk, giving it a totally different flavor and texture. I love cooking with Asian herbs and spices. I worked as part of the opening team for Pacifica restaurant at the Mandarin Oriental Kuala Lumpur – the first restaurant in Kuala Lumpur to offer “fine authentic Asian fusion” cuisine for an international clientele. That experience helped me develop my interest, knowledge and skills cooking with the rich flavors of Asian herbs and spices.

Where did you work in Kuala Lumpur, and what did you take away from that part of your experience?
I’ve worked for the Hilton, the Mandarin Oriental, the Sheraton and the Renaissance Hotel. I was very lucky to have a few great chef mentors guide me and help me sharpen my culinary skills as I explored the culinary world, moving up the kitchen ladder from line cook to chef.

How did the experience of working in Hainan compare to here in Beijing or Kuala Lumpur?
All three places have totally different atmospheres. I found many exciting experiences and challenging moments in Hainan. It was an important part of my growth process, and helped immeasurably to make me more efficient working in the industry.

One thing for sure is that a dish that is carefully prepared and served from the heart will never fail to win a customer over.

What are a few of your personal specialties that we can enjoy on the menu at Café Cha?
To name a few – our Mee Goreng, Hokkien Noodle, Chicken Curry and Nyonya Curry Laksa are all “must-try” dishes.
Any exciting promotions ongoing? Currently we have a Malaysian night every Thursday. Also, this year we plan to bring in guest chefs for food promotions in Café Cha, to delight our customer with authentic cuisine from Southeast Asia.

What are you looking forward to most about being in Beijing?
Being in Beijing and working for the Shangri-La Hotel, Beijing, as the Chef de Cuisine for Café Cha is a proud moment in my life’s culinary journey. I am looking forward to adding to my skills as I immerse myself in Beijing’s inspiring gastronomic environment.

For inquiries and reservations, please call 6841 2211 ext 6715
Café Cha Shangri-La Hotel, Beijing 29 Zizhuyuan Road, Haidian District. 海淀区紫竹院路29号北京香格里拉饭店