The Ritz-Carlton, Langkawi proudly recently announced the appointment of Chef Wang Canhua as the resort’s new Executive Chinese Chef, taking the helm at Hai Yan restaurant. With over 22 years of culinary experience, Chef Wang brings a wealth of international expertise to Langkawi’s only modern Chinese restaurant.
Chef Wang, originally from Zhengzhou, China, studied Culinary Arts & Hospitality Management at China’s New Oriental School of Culinary Education. He began his career as a wok chef in China before gaining valuable overseas experience in Dubai and Germany. His journey with the Marriott group began in 2016 at The Ritz-Carlton, Al-Bustan Palace, where he worked as Junior Sous Chef at the award-winning China Mood restaurant. Chef Wang also contributed to the St. Regis Dubai, The Palm, as part of a task force for four months.
In 2019, Chef Wang transitioned to the Waldorf Astoria Ithaafushi in the Maldives, serving as Sous Chef at Li Long, the hotel’s contemporary Chinese restaurant. There, he played a crucial role in developing new dishes, training staff, and ensuring high standards of food quality and safety.
As Executive Chef of Hai Yan, Chef Wang will lead the team and introduce a refreshed menu featuring his signature dishes, including the tangy Sichuan Fish with Pickled Mustard Leaves (Suan Cai Yu) and the tongue-numbing Sichuan Boiled Fish (Shui Zhu Yu). These dishes, along with contemporary Cantonese fare, will be available from June 15, 2024.
Outside the kitchen, Chef Wang enjoys visiting other restaurants and watching videos of chefs cooking Chinese cuisine to gain inspiration and improve his techniques. He also enjoys playing billiards in his free time.
