Presenting Masterchef Dr. Eddie Liu Director of Culinary Arts of Shangri-La’s Far Eastern Plaza Hotel, Taipei and Vice President of Commanderie des Cordons Bleus de France
Renowned chef Dr. Eddie Liu is in Kota Kinabalu for a two-week Taiwanese food promotion from August 8 to 21, 2015 at Shangri-La’s Tanjung Aru Resort & Spa. At the invitation of the resort’s General Manager Andrew den Oudsten, the celebrated chef, who is also the Director of Culinary Arts of Shangri-La’s Far Eastern Plaza Hotel in Taipei, brings with him dishes like cherry duck and mullet roe to showcase at wine dinners, cooking demonstrations and other promotions in the resort’s Café TATU and Shang Palace. Liu has 40 years of culinary experience under his belt and is decorated with numerous honorary titles from gourmet associations and societies worldwide. He promotes gourmet Taiwanese cuisine to international audiences by travelling worldwide often and sets food trends in the city. He has cooked for renowned personalities like former US President Bill Clinton and regularly cooks for Taiwan’s 33rd richest man, Douglas Hsu. Hong Kong-born Liu was an actor and a film producer in the early 1980s. He made a radical change in career in 1983 when he was given an opportunity to learn from experienced chefs at a famous Macau restaurant, Sai Nam. After four years of solid training for 16 hours per day in the kitchen, Liu returned to Hong Kong to manage Spring Moon Cantonese restaurant, located on the first floor at The Peninsula, Hong Kong.