Jacky Zhang

The Climb

Executive Chinese Chef at Yi Long Court is the title that now defines Jacky Zhang’s work, and it comes with the usual demands of Chinese fine dining: control, balance and exacting attention to detail. In a kitchen like this, finish matters as much as flavour — the sheen on a sauce, the texture of a vegetable, the clarity of a broth. Zhang’s move into the role of Executive Chinese Chef of Yi Long Court marks a career shaped by discipline, memory and accumulated skill.

Today

Freshness and adjustment to the diner are the practical centre of Jacky Zhang’s approach. “I always use the freshest ingredients and cater to my clients unique needs and tastes,” he says, and the line reads as a working brief rather than a slogan. Ingredient quality is treated as the base line; customisation is part of the job. In that framework, the work of an Executive Chinese Chef is both precise and responsive, set by the market, the moment and the people eating the food. He also states the role plainly: “Food has always been my passion, it’s what fuels our body and brings people together.”

Signature

Jacky’s signature dishes show a Cantonese hand that moves comfortably between texture, richness and restraint. Organic tomato soup with giant grouper fillet pairs brightness with depth. Barbecued Jiangsu Kurobuta pork relies on char and richness, with fire and timing doing the work. Fried rice with king crab, Jin Hua ham and fresh vegetables takes a familiar format and builds it with layered ingredients, each one kept distinct. Together, the dishes show a cook working within Cantonese tradition while presenting it with polish.

In Their Words “I always use the freshest ingredients and cater to my clients unique needs and tastes.” “Food has always been my passion, it’s what fuels our body and brings people together.”