BEH WENG CHIA
Graduating from Le Cordon Bleu in San Francisco, Chef Weng honed his skills for over 10 years in distinguished restaurants across Australia, the USA and Malaysia. He now brings this extensive culinary experience to Cheong Fatt Tze mansion, where he helms Indigo restaurant.
This Penang-born chef with a passion for creating good food has truly come home, combining his wide-ranging experience from around the world with his precise understanding and utmost respect of the local Penang gastronomy. The resulting stream of delectable signature dishes produced by the kitchen at Indigo is testament to his creativity and skill.