To celebrate the 24th anniversary of Macau University of Science and Technology (M.U.S.T.), The Faculty of Hospitality and Tourism Management (F.H.T.M.) of M.U.S.T. and Wynn Food & Beverage Academy co-organized a Culinary Demonstration Workshop by Chef Leung Tsang Hoi on April 16th, 2024. Chef Leung Tsang Hoi were invited to demonstrate Chinese cuisine cooking techniques in an event that attracted F.H.T.M. students.
Group Photo
Distinguished guests, Mr. David Wong, Executive Director of Wynn Food & Beverage Academy and Chef Daniel Lai, Manager of Wynn Food & Beverage Academy (Culinary) and Ms. Apple Ieong, Administration Manager of Wynn Food & Beverage Academy were warmly welcomed by Prof. Ben K. Goh, Dean of F.H.T.M., and Dr. Hong Fang, Assistant Professor of F.H.T.M..
Prof, Ben K. Goh (Right) Presented a Souvenir to Mr. David Wong (Left)
Prof. Ben K. Goh gave a warm welcome speech to the guests and said that with the aim of promoting tourism and hospitality in Macau, F.H.T.M. devotes to talent development and cultivation in hospitality industry through cooperation with industry partners and academic institutions. F.H.T.M. has kept enriching the students’ learning and experiences and enhancing their professional skills through offering or holding all kinds of courses, master lectures and culinary workshops. The university expects that through these events students may have the opportunities to learn from top chefs.
Chef Leung Tsang Hoi Shared his Experiences with Students
Chef Leung Tsang Hoi from Wynn Macau is the Master Dim Sum chef of Wing Lei which have received two Michelin stars for 14 consecutive years. Also, he is responsible for managing the Dim Sum Production Kitchen. He has been working in Dim Sum industry for over 30 years in different well-known five stars hotels from various places, including Guangzhou, Hong Kong and Macau. Chef Leung’s cooking philosophy is selecting the best ingredients and cooking with heart, he wishes that the traditional dim sum could be handed down to new generation. Additionally, Chef Leung always keen on creating new modern style dim sum.
Signature Dish: Diced Chicken Dumpling
Signature Dish: Crispy Puff with Lotus Seed Paste
During the sharing session, Chef Leung Tsang Hoi demonstrated his signature dish, Diced Chicken Dumpling and Crispy Puff with Lotus Seed Paste. The Culinary Demonstration Workshop enriched the students’ knowledge and experiences and enhanced their professional skills in Chinese cuisine, which would certainly be a great treasure in their future careers.
