Le Passage Mohkan Shan, welcomes one of Asia’s brightest culinary talents Toyo Koda as its new head chef. The latest move to establish the 43-room Le Passage Mohkan Shan as a real culinary destination in Asia, sees Chef Toyo bring a wealth of knowledge and experience from Japan, France and China across the hotel’s restaurants.

Chef Toyo was voted in 2013 as one of the Top 35 chefs in Asia by the San Pellegrino Restaurant Awards for his work as Head Chef at an acclaimed French restaurant in Shanghai.

It is in the organic meat that Chef Toyo is really putting his mark on the restaurant with the use of locally reared organic black and white pigs that are fed on organic vegetables to create a unique line of charcuterie products for the restaurant and retail. “We are curing our own ham, creating our own saucisson, our own bacon and sausages right here, “says Chef Toyo. “Guests can see a range of food items that have been crafted on the mountain from products locally-sourced and from across organic farms in China.”