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Culinary
Awards
Asian Ethnic Chef of the Year Award
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This
award seeks to recognize a chef who is involved directly with a
restaurant operation, and must have demonstrated a high level of
talent and creativity in the preparation of ethnic cuisine. The
nominee must be a Singaporean, Permanent Resident, or a non-Singaporean
residing in Singapore and he / she must be working for a Singapore-based
organization or a franchised / branch that is located in Singapore
at the time of nomination.
Examples
of ethnic cuisine include: Chinese, Indonesian, Indian, Japanese,
Malay, Vietnamese/ Cambodian, Thai, Korean, Taiwanese, Peranakan,
Philippine, Sri Lankan, Maldivian
Sam
Leong
Director of Kitchens
Jade, Tung Lok Group
Sam Leong has made a name with Chinese cuisine and has appeared
in promotions in the United States with Wolfgang Puck. Wolfgang-Lazaoff
American Wine & Food Festival invited him as guest chef
in 1999. He was also invited as guest chef at the famed James
Beard Foundation Guest Chef in 2000.
Prior
to joining Tung Lok Group, Leong was part of the opening
team responsible for the overall Chinese food operations
of Four Seasons Hotel, Singapore. He was also the pioneer
member of The Raffles Company at Clarke Quay Festival Village;
and the chef of the Chinese seafood restaurant, Wang Jiang
Lou. Leong was also voted by Accent Thai magazine as one
of the Youngest Chinese Chef in Thailand in 1993.
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Chan
Chen Hei
Chinese Executive Chef
Hai Tien Lo, The Pan Pacific Singapore
Specialising in Cantonese and Hong Kong
cuisine, Chan has steered Hai Tien Lo to a high standing among
the many Cantonese restaurants in Singapore.
Chan,
regarded as one of the top Chinese cuisine masterchefs in
Singapore, started out at the tender age of 15 as a 'steam
cook' in a restaurant in Hong Kong. He rose to the rank
of head chef at the Fragrant Blossom Restaurant of the Holiday
Inn Park View Hotel before joining Hai Tien Lo Cantonese
Restaurant at the Pan Pacific Hotel Singapore in 1988.
With
a series of accolades to his portfolio, Chan was also one
of the finalists for Great Chefs of Asia as well as having
won the Best Quality Cuisine Award in 1996.
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Hiralal
Rajput
Sous Chef
Rang Mahal
Hiralal
Rajput, an Indian national, has been working at Imperial Hotel
since 1988. During the course of his service at Rang Mahal-Imperial,
Rajput was featured on TCS 8, various newspapers as well as
publications. At the new Rang Mahal at Pan Pacific, he has
been featured in Power Supply, a new magazine of MPH group.
He has also conducted cookery classes for members of the Indian
Women's Club. His specialty dishes include Roganjosh (lamb
cooked in a rich spicy gravy), Chicken Bagdadi (chicken stuffed
with cottage cheese and dried fruit).
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Culinary Awards:
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