Chef Andy Toh is the Executive Chef at Hakkasan Dubai, located at Atlantis, The Palm. Under his leadership, the restaurant was awarded a Michelin star in the inaugural Michelin Guide Dubai, joining Hakkasan Mayfair and Hakkasan Hanway Place as the third one-star restaurant in the Hakkasan family.
Chef Toh's culinary journey began in his hometown of Penang, Malaysia, where he was inspired by his mother's home cooking. At 18, he embarked on a career in hospitality, working in Singapore, Taiwan, Thailand, and Hong Kong, including with Star Cruises, the largest cruise line in Asia-Pacific. He joined Tao Group Hospitality in 2012 and was promoted to Executive Chef Middle East in 2016. In February 2024, he achieved the status of Corporate Chef of Hakkasan, Tao Group Hospitality.
Chef Toh's culinary philosophy blends traditional Cantonese techniques with contemporary flair, emphasizing the use of the finest ingredients to create rich, flavorful dishes. His recent menus at Hakkasan Dubai have showcased this approach, such as the Cantonese Journey menu, which featured dishes like double-boil chrysanthemum chicken soup, roasted sesame chicken roll, poached Shanghai dumplings, and wok-seared tiger prawns with a special XO sauce inspired by his mother's recipe.
In October 2022, Chef Toh collaborated with Michelin-starred Chef Vicky Cheng of Hong Kong's VEA Restaurant for a four-hands dinner, offering an exclusive culinary experience that combined their expertise and innovative approaches to Cantonese cuisine.
Chef Toh's dedication to excellence and innovation continues to elevate Hakkasan Dubai's reputation as a premier destination for contemporary Cantonese cuisine.
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