The delicate culinary handcraft and attention to detail that is the hallmark of Silks’ award-winning gastronomy is led by renowned Chef de Cuisine, Pat Cheong, who draws on more than 25 years of experience in prestigious establishments.
The famed Diamond Restaurant in Hong Kong is where Pat learned the fastidious attention to detail that has become his trademark, before moving to Perth in the early 1980s. And, as the eighth in a family of 13 children, Pat also has the lucky number eight on his side.
An esteemed chef, Pat is the master of the signature dishes at Perth’s best Chinese restaurant, including Peking duck, fillet steak with Szechuan or Cantonese sauce, Portuguese crab and sea salt prawns. “Maintaining Silks exacting standards is easier when you work with a strong team who are passionate about the rich tradition of Cantonese cuisine,” he says.
Allow the expert chefs at Silks to showcase WA’s freshest, local produce and the finest Chinese fare that make Silks a unique dining experience.