Lam Kok Weng

Coming Up

Hotel Chinese kitchens are where Lam Kok Weng built his discipline. Starting at Carlton Hotel Singapore from 1989, he learned the pace, repetition, and standards that define long service in the trade: timing, consistency, restraint, and attention to the guest from the first bite onward. That early foundation gave structure to a career that later moved into senior leadership. At Xin Tian Di, Crowne Plaza Bangkok Lumpini Park Hotel in Bangkok, Lam Kok Weng served as Head Chef, a step that placed his work in a more visible leadership role. The position brought his experience into sharper focus, with technique and kitchen control carrying the weight of the dining room. He now serves as Executive Chinese Chef at Carlton Hotel Bangkok Sukhumvit in Bangkok, Thailand, extending that hotel-kitchen discipline into his current post.

Where They Are Now

At Carlton Hotel Bangkok Sukhumvit, Lam Kok Weng works as Executive Chinese Chef, linking the Singapore base of his career to the Bangkok dining room he now leads. His cooking sits in the register of Authentic Cantonese cuisine, with Chinese Herbs part of the frame rather than an accent. As a Singaporean chef working in Thailand, Lam Kok Weng brings a practical cross-border perspective to the hotel kitchen.

Signature

Lam Kok Weng's signature dishes include Peking Duck, Braised Boston Lobster with Egg Noodles, Sautéed Australian Beef Tenderloin with Garlic and Black Pepper Sauce, and Shrimp Fried with Kimchi Sauce and Mayo. The list shows range across classic Cantonese work and more contemporary combinations, moving between richness, texture, and contrast.

In Their Words “I and everyone at Wah Lok can’t wait to delight guests with a true taste of Singapore in Bangkok.” “I’m thrilled to be part of a talented culinary team.”

Honors

Lam Kok Weng's honors include Iron Chef Thailand victory and Master of Chinese Herbs.