Now Reading: Unfiltered: Inside Chef Yeong’s World Of Desserts And The One Trend He’d Rather Skip
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Unfiltered: Inside Chef Yeong’s World Of Desserts And The One Trend He’d Rather Skip
Unfiltered: Inside Chef Yeong’s World Of Desserts And The One Trend He’d Rather Skip
From a late-night maggi goreng to designing royal-sized cakes, Chef Yeong of The Ritz-Carlton, Langkawi proves that desserts are as much about heart as they are about skill.
We found a hidden gem in the world of pastries—Chef Yeong of The Ritz-Carlton, Langkawi. With an unshakable love for crafting the perfect finale, he’s the creative force behind indulgent treats like the muskmelon sundae and matcha tiramisu. Beyond the pastry counter, he’s the man making sure every restaurant in the resort from The Beach Grill to Hai Yan gets its sweet fix.
In this edition of Unfiltered, Chef Yeong lets us in on his favourite desserts, the trends he secretly wishes would disappear, and the most camera-ready cake he’s ever created. Read on for the full scoop on the chef who’s redefining dessert.
On his favourite desserts
“There are two I never get tired of. Tiramisu and a dark, rich chocolate cake,” Chef Yeong says with a grin that suggests both comfort and craving. He added that Tiramisu has this perfect balance of coffee bitterness and creamy sweetness, and a good chocolate cake… well, that never goes out of style.
His versions of these classics, of course, carry the signature Ritz-Carlton polish. Layers of flavour that unfold with every bite, textures that dance between light and dense, and just enough restraint to keep you wanting another spoonful.
On his favourite midnight snack
When the ovens are off and the resort quiets down, Chef Yeong’s cravings lean closer to home. “Malaysian maggi goreng with telur mata,” he says without hesitation. “It’s quick, spicy, and satisfying. After a long day in the kitchen, that’s what I reach for.”
It’s a humble confession, one that reminds us that even the most refined chefs find comfort in the everyday—that simplicity, too, can be its own kind of indulgence.
On pastry trends he dislikes
“I dislike anything that’s more flair than flavour,” he admits. “You can build the tallest dessert, cover it in gold, or make it smoke and sparkle—but if it doesn’t taste good, it’s just decoration.”
It’s an opinion that reflects his culinary philosophy. For Chef Yeong, dessert should never be about performance alone. It should move people through flavour and feeling, not just photographs.
On his most instagrammable dessert
Asked about the most camera-ready creation he’s ever made, he laughs, almost as if recalling a sweet, exhausting memory. “That would be the 100-kilogram cake I made for a royal event, for one of the Malaysian kings,” he recalls. “It was an incredible challenge. Everything had to be perfect, from the structure to the decoration. You don’t get a second chance with something like that.”
The cake became a masterpiece of engineering and artistry, a true testament to how far pastry can go when it meets precision and imagination. “It wasn’t just about size,” he adds. “It was about balance, harmony, and making sure every layer tasted as good as it looked.”
On the best dessert at The Ritz-Carlton, Langkawi
When asked to name a favourite from his own menu, Chef Yeong doesn’t hesitate. “The Kawal Pisang and the Muskmelon Sundae,” he says. “The Kawal Pisang is made up of ingredients like caramelised banana, coconut, and gula Melaka. And the Muskmelon Sundae is lighter, refreshing, perfect for the island’s tropical mood.” Each dessert, in its own way, mirrors the duality of the island itself: lush yet refined, comforting yet elevated.
Chef Yeong’s world is one where sugar meets soul. His craft isn’t about chasing trends but about creating moments that linger, a spoonful that sparks memory, a bite that feels like warmth. In every swirl of chocolate and dusting of matcha, there’s the quiet pursuit of perfection, anchored by the belief that desserts are more than endings. “They’re the last impression,” he says simply. “You want people to remember that feeling — the sweetness, the satisfaction, the surprise. That’s the magic.”
And just like that, you understand why Chef Yeong doesn’t just make desserts. He creates the stories that stay long after the last bite.
