Chef Jason Ng brings to Clark a refined approach to Chinese cuisine built in a career spanning 25 years in Hong Kong, Malaysia, Singapore, and the Philippines.
Growing up in a family of modest means, Chef Jason vividly remembers being counseled to become a chef so he would never go hungry again. This simple advice sparked his love for gastronomy, leading him to master the art of dim sum at a young age and gradually take on larger roles and responsibilities.
Chef Jayson’s heart beats for Cantonese cuisine, a kitchen that demands expertise in meticulous preparation and attention to detail, from intricately folded dim sums to perfectly cooked seafood delicacies.
“As a chef, you must always be prepared. My mission is to ensure our guests savor quality food with consistent flavors every time they visit. I am thrilled to share my specialties with the guests of Xi,” enthuses the chef.
A sampling of Chef Jason’s delectable dishes was served at the May 17 media launch comprising dim sum platter of foie grass har gao, truffle xiao long bao, and deep-fried scallop puff; superior soup with meat dumpling and chilled avocado with honey for dessert.
Xi Restaurant is open from Tuesday to Sunday from 11:30 a.m. to 3 p.m. and from 5:30 p.m. to 9:30 p.m. The Yum Cha Festival, the unlimited dim sum feature, is available for lunch, from Tuesday – Thursday.
