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.
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.
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.
“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.