The executive chef of Jade Restaurant at The Fullerton Hotel Singapore, Chef Leong Chee Yeng is a man of many talents. Apart from being an established Chinese chef who has honed his skills in numerous award-winning Chinese restaurants in Singapore and Dubai including Zheng He restaurant at Mina A’ Salam at the Madinat Jumeirah Resort in Dubai, Hai Tien Lo at Pan Pacific Hotel Singapore, Summer Palace at Regent Singapore, and many others, Chef Leong is also a skilled ceramicist, Chinese painter, and calligrapher. Today, Chef Leong integrates both his passions: ceramics and culinary at Jade Restaurant, where diners can appreciate the exquisite pottery works displayed throughout the restaurant while indulging in classic Cantonese dishes.
Tips from Chef Leong
“When making snowskins, keeping a cool temperature all-round is imperative. Handwork has to be swift, almost like making pie dough with cold hands and iced water. If the dough gets too warm, it will hinder the wrapping process, so work quickly. A quick tip is to return the dough after mixing to chill in the fridge for 20-30 minutes before wrapping up with the paste. This also heightens the cushiony texture of the mooncake skin, producing a better mouthfeel against the soft paste.”
PANDAN GULA MELAKA SNOW SKIN MOONCAKE
Prep 30 mins + 6 hrs chill time