The five-star hotel welcomes Yeow Wei Ho as JIA’s new Dim Sum Chef.
Shangri-La Jakarta introduces chef Yeow Wei Ho, who will lead the Dim Sum culinary team at JIA. In his new role, chef Ho is responsible for developing creative dim sum and dessert menus, along with bringing innovative takes on the much-loved Chinese dishes.
Having grown up in Malaysia, chef Ho’s passion for cooking stems from his love of the culture and food, particularly in the art of dim sum making. Chef Ho started his culinary journey in Singapore before moving to Indonesia in 2007. His 17-year-long culinary journey has now brought him to Shangri-La Jakarta.
Chef Ho presents his fresh take on dim sum by incorporating contemporary twists while remaining respectful to its tradition. His dedication to the craft of dim sum making is coupled with his deep understanding of the Indonesian palate, having worked in restaurants and hotels in Indonesia for 15 years. Diners can indulge in signature creations for lunch and dinner at JIA such as steamed fish dumplings with shrimp and black truffles, baked bird puff pastry with lotus paste, steamed chicken dumplings with black pepper, fried swan taro puffs, edamame bun and chilled orange pudding with ice cream.
Inspired by his journey, chef Ho is keen to share his knowledge and skills with his team and to impress discerning palates with dishes that are both tasteful and pleasing to the eye.