TENTANG CHEF BILLY LEE
Chef Billy Lee, who has gained and accumulated 23 years of culinary experiences in the fields of home-renowned local Malaysian Cuisines, such as Malay, Chinese, Indian & Nyonya Cuisine in Hotels, Restaurants & Catering Company or establishments in Malaysia. Chef Billy is also proficient, especially in the areas of Procurement & Food Costing Control, this knowledge is a plus point that could and might be of enormous help to his attached Company to plan and save in maximizing as in achieving the highest, where business interest is concerned.
Chef Billy has won the accolades by winning numerous medals by representing the Association in the Culinary Competitions, which were held in Thailand, Taiwan, China and Malaysia.
As biannual Association’s Election of General Committee, Chef Billy had been elected as Treasurer General & Director of Culinary Promotion since year 2010, and currently he is the Deputy President in Penang Chefs Association. Hepromoted Malaysia Cuisine in Domestic and Oversea, such as China, Taiwan, Indonesia & Thailand.
Chef Billy Lee had been appointed by the Department of Skills Development (DSD), Ministry of Human Resources (MoHR) as a National Industry Expert, National Jury, External Assessor and Vocational Training Officer in this culinary field since year 2015. Currently he attached to Intel MY as Executive Chefs that oversees 9 outlets in Penang & Kulim, Malaysia.
PAN FRIED GARLIC TERIYAKI LAMB SHOULDER
600gm Australian Lamb Shoulder
150gm Kikoman Garlic Teriyaki Sauce
In a mixing bowl, mix well Garlic Teriyaki Sauce, water and honey.
Then marinate the lamb shoulder for minimum 6 hours or overnight in the chiller.
Preheat a non stick pan and pan fried the lamb shoulder for 3-4minutes each side in medium heat.
Serve the lamb shoulder with salad and enjoy with your lovely one.