• FEBRUARY 19-22, 2015
  • Miami beach, florida
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Jian Heng Loo

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JIAN HENG LOO CHEF DE CUISINE AT HAKKASAN FONTAINEBLEAU MIAMI BEACH Heading up Hakkasan’s kitchen is Chef de Cuisine Jian Heng Loo (Kenny), a new generation chef that uses his creativity and open mind to innovate the traditional Chinese cuisine. At Hakkasan, Chef Loo is responsible for all operations including menu design, which features modern Cantonese cuisine, as well as all staff training and food production. Dinner menu highlights include Charcoal Grilled Silver Cod with Chinese Honey and Champagne; a Black Pepper Beef Tenderloin; Crispy Duck Salad and Jasmine Tea-Smoked Ribs. The AAA Four Diamond award-winning restaurant is also open for traditional Dim Sum lunch on Saturdays and Sundays, serving a variety of dumplings ranging from tender to crispy, Congees with meats, poultry and vegetables, stir Fried rice and noodles dishes, soups and vegetable sides. Prior to taking the role of Chef de Cuisine at the Fontainebleau Miami Beach’s acclaimed Hakkasan, Jian Heng Loo honed his craft over a span of twenty years throughout Asia. Originally from Malaysia, Loo has worked at prestigious restaurants including the Capella Singapore, a luxury resort, and the G Hotel in Malaysia.

JIAN HENG LOO CHEF DE CUISINE AT HAKKASAN FONTAINEBLEAU MIAMI BEACH Heading up Hakkasan’s kitchen is Chef de Cuisine Jian Heng Loo (Kenny), a new generation chef that uses his creativity and open mind to innovate the traditional Chinese cuisine. At Hakkasan, Chef Loo is responsible for all operations including menu design, which features modern Cantonese cuisine, as well as all staff training and food production. Dinner menu highlights include Charcoal Grilled Silver Cod with Chinese Honey and Champagne; a Black Pepper Beef Tenderloin; Crispy Duck Salad and Jasmine Tea-Smoked Ribs. The AAA Four Diamond award-winning restaurant is also open for traditional Dim Sum lunch on Saturdays and Sundays, serving a variety of dumplings ranging from tender to crispy, Congees with meats, poultry and vegetables, stir Fried rice and noodles dishes, soups and vegetable sides. Prior to taking the role of Chef de Cuisine at the Fontainebleau Miami Beach’s acclaimed Hakkasan, Jian Heng Loo honed his craft over a span of twenty years throughout Asia. Originally from Malaysia, Loo has worked at prestigious restaurants including the Capella Singapore, a luxury resort, and the G Hotel in Malaysia.