TAIPEI (Taiwan News) — The Michelin-selected The Dragon at the Sheraton Grand Taipei Hotel has appointed Marcus Ng (伍志杰) as its new Cantonese cuisine head chef.
A veteran chef from Malaysia with over 30 years of experience, Ng’s journey has taken him from the rigorous kitchens of Hong Kong to top-tier international establishments, including training at a Michelin three-star restaurant in Taipei.
Starting Dec. 1, Ng introduced 12 new classic Cantonese dishes. He aims to balance innovation with authenticity, ensuring that the “soul of the dish” remains true to Cantonese tradition.
Ng’s culinary path began at age 13, when he was sent to work at his uncle’s dai pai dong in Hong Kong. He started with foundational tasks — washing, prepping fish, and treating dried goods — under a strict, high-pressure system.
His pursuit of authentic technique led him abroad, first to Sweden to apprentice under old-school Cantonese masters, and then to Melbourne, Australia, where he spent 11 years as head chef at the Shark Fin House group, helping pioneer Cantonese dining in the region.
Before joining the Sheraton, Ng refined his skills at the Michelin three-star Le Palais in Taipei and served as the Chinese head chef at Fleur de Chine Hotel. This high-end operational background allows him to integrate traditional methods with efficient fine-dining management, underscoring his belief in kitchen team consistency.
Upon taking the helm, Ng observed that many dishes were overly sauced. To ensure optimal flavor and temperature retention, he is shifting the focus toward traditional preparations emphasizing intense wok hei, dry stir-frying and minimal cooking times, aiming to serve dishes within 45 seconds of completion.
The pan-fried bird’s nest with dried scallops in supreme broth exemplifies this clarity. The supreme broth is slow-simmered for at least eight hours — far exceeding standard times — using ingredients such as Jinhua ham and old hen.
The heat is meticulously controlled to maintain a faint simmer, yielding a clear, rich stock. The bird’s nest is soaked overnight in the cold broth before being served, maximizing the infusion of flavor.
Another highlight is the nostalgic buddha jumps over the wall. Unlike the rich, all-inclusive Taiwanese version, the Cantonese style is served individually, focusing on the fresh essence of rare seafood.
Ng uses the complex supreme broth base with ingredients such as fish maw, sea cucumber, dried scallops and abalone, and double-steams the dish for about four hours.
The sea salt and ginger-scallion baked star grouper showcases the classic “zhe” technique, which requires high-heat baking and rapid service. The dish features wild star grouper baked in a dry pot.
The final flourish involves tableside service where rose liquor is ignited along the pot’s rim. The flame enhances the aroma while the high temperature causes the ingredients to make the signature “zhe zhe” sizzling sound.
The pan-fried tiger prawns with superior soy sauce is a direct demonstration of wok hei. Thick tiger prawns are flash-fried and quickly stir-fried with a special superior soy sauce.
Ng notes the superior soy sauce provides a coveted sweet aftertaste that complements the intense heat and savory flavor, distinguishing it from the simple saltiness of regular soy sauce.
(Taiwan News, Lyla Liu video)
