Raymond Cheung has brought his culinary genius to Hyatt Regency Hong Kong, Tsim Sha Tsui, taking on the role of executive chef. Cheung commenced his career with Grand Hyatt Hong Kong as a pre-opening sous chef in Garde Manger in 1989, and went on to become chef de cuisine in Events Kitchen – Western in 1990, and executive sous chef in 2002.
Reviews
Regala Skycity Hotel
The newest property in the portfolio of Hong Kong-based Regal Hotels International is a star product in a prime location that will shine even more once the first facilities in the 11 Skies mixed-use development open
Amari SPICE Penang
Step into the world of comfort and productivity at Amari SPICE Penang, as the property’s facilities and attentive service ensure a memorable and cared-for stay.
Andaz Macau
Opened in September, the 700-key Andaz Macau lays claim to being the largest property in the brand’s global portfolio. While that perks up one’s ears, it is the hotel’s presentation of local artworks and artefacts that steals the show
