July 22, 2019

Sofitel Philippine Plaza Manila Welcomes Chef Eddie

Sofitel Philippine Plaza Manila is delighted to welcome Chef Chua Kau Eng, more fondly known as Chef Eddie, as he heads the Chinese atelier of the interactive dining destination, Spiral, and curates the Chinese Lauriat menu for lavish banquets, weddings and Ting Huns (Chinese engagement ceremonies). 

With more than 30 years of expertise in the culinary arts, Chef Eddie has worked in several countries across Asia and Europe including Malaysia, Indonesia, India, Russia, Lebanon, and Cambodia. He started his career in the industry as an Assistant Chinese Chef at Shangri-La Hotel Kota Kinabalu in Malaysia and rose through the ranks to become Executive Chinese Chef in various restaurants and hotels, most recently at Sokha Siem Reap Resort and Convention Center in Cambodia. He now comes home to the Philippines since his stint as Executive Chinese Chef at Shangri-La’s Mactan Resort & Spa in Cebu back in 2002-2006. 

Specializing in Schezuan and Cantonese cuisine, Chef Eddie grew his passion for the craft ever since he was young. “I started to love cooking because I used to assist my mom as she cooked at home. At the age of 14, I was already working in the kitchen,” he shares. 

Five Happiness Combination Platter
Double-boiled Chicken Soup with Sea Treasures
Wok Fried Tiger Prawn with Honey Pepper Sauce

As a leading destination for Chinese weddings and Ting Huns with event spaces that can accommodate up to 1,700 guests, Sofitel Philippine Plaza Manila is set to present authentic and vibrant culinary offerings that guests can customize with Chef Eddie at the helm.

Hong Kong Style Steamed Lapu-Lapu
Pan-grilled Fresh Scallops in Szechuan Sauce
Wok-Fried Mini Chinese Beef Steak

Likewise, at Spiral, gastronomes can expect an updated line-up of Chinese specialties as well as other favorites from Malaysia and Singapore over at the Asian section. Some of his specialties include Sautéed Diced Beef with Schezuan Peppercorn Sauce and Steamed Lapu-Lapu in Superior Stock.

Braised Assorted Mushroom with Squid Paste and Broccoli
Lotus Leaf-Wrapped Fried Rice with Taro Pumpkin, Pine Nuts, and Chicken
DeluxeFruit Platter

“I look forward to working with the esteemed artisans of Sofitel as we continue to create culinary innovations through Spiral and the elaborate events we are excited to stage,” shares Chef Eddie.

Leave a Reply

Your email address will not be published. Required fields are marked *