Chef Peter Lim, Executive Sous Chef at New World Millennium Hong Kong Hotel, has recently completed a fruitful two-week cross exposure in Hoiana, Vietnam. During his time in Hoiana, he actively participated in the gourmet promotions held at the New World Hoiana Hotel and New World Hoiana Beach Resort.

As native Malaysian, his expertise with Malaysian cuisine such Chicken and Beef Satay, Sambal Stingray, Singapore Chilli Crab with Mantou and Satay King Prawn were highlighted at the Singapore promotion in August at Charred Restaurant, New World Hoiana Hotel. His creations were also featured at the Malaysian food promotion at The Garden, a casual dining restaurant at the New World Hoiana Beach Resort.

Other memorable experiences for Chef Peter included preparing for 240 guests in a banquet event, as well as day-to-day participation in cooking for a number of buffets and themed restaurants during his two-week exposure.

When being asked about his time in Hoiana, Chef Peter said: “It’s a truly unforgettable and eye-opening experience for me. I got to tour around the outlets featuring international cuisine. Simply put, to witness how they run such a large-scale operation that is so structured, organised, and well-executed on a daily basis, was incredibly inspiring.”

“But what stood out most was the warmth and hospitality of the Hoiana team. Their culture of support and collaboration reflects values I strongly believe in: never stop learning, and always be ready to share and grow together. I’m grateful for the chance to contribute by sharing a part of my heritage through Peranakan cuisine, something very close to my heart. Hoiana’s state-of-the-art hotel and facilities, along with its people-first approach, left a lasting impression on me. I returned with new perspectives, deeper appreciation, and excitement for future exchanges,” he added.