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Located on the third level
of The Regent Singapore, Summer Palace is a treasure trove
of authentic Cantonese delicacies. The 170-seat restaurant
is home to a formidable team of gourmet chefs from Hong Kong
who has created culinary delights to pamper the most discerning
palates.
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The
executive chef of The Regent Singapore, Joseph Oldham
boasts over two decades of industry experience, which
saw him active behind the stoves of numerous Four Seasons
Hotel & Resorts. From 1993 to 1997, Oldham was sous-chef
at Four Seasons Resort Maui and Four Seasons Resort
Aviara. Prior to his current posting at The Regent Singapore,
Oldham took on an executive chef position at the Four
Seasons Resort Nevis, West Indies (the only AAA Five
Diamond Resort in the Caribbean). In his present position,
Oldham spearheads the entire culinary operation, including
Capers restaurant and Summer Palace. He also oversees
banquet, in-room dining and off-site catering services. |
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As
the Chinese executive chef of The Regent Singapore,
Goh Wooi Cheat has accumulated more than 15 years of
industry experience that includes many top-notch restaurants
in Singapore. Presently he is spearheading the entire
culinary operations at the famed Summer Palace Cantonese
restaurant at the hotel. Driven by his passion for great
food and fascination by the different cuisines that
one can create, Goh enjoys experimenting with spices
and different ingredients to create unique dishes.
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bY
JACQUES & LAURENT POURCEL
Housed in the historical Raffles
Hotel, Raffles Grill has an aura of timeless elegance. The
formal dining restaurant serves a blend of classical and contemporary
French cuisine, and has been described as having the “finest
fare in the East." |
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Hailing
from The Peninsula Bangkok, winner of Travel &
Leisure’s “Best Food in Asia 2004”,
Kristoffer Luczak joins the Raffles Hotel team with
20 years of culinary experience garnered from celebrated
kitchens around Europe, America, Middle East, Australia
and most recently, Asia. Coupled with skills and senses
sharpened by his extensive cooking and travel experiences,
Chef Luczak artfully hones his classical techniques
and occasionally peppers it with modern influences.
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Helmed by Executive Chef Thomas Chai and award-winning Director of Kitchens
Sam Leong - the latter being a three-time winner of the World Gourmet Summit's Awards of Excellence Heinz
Asian Ethnic Chef award, Jade offers the finest Cantonese creations. Besides hosting numerous dignitaries
such as former US President Bill Clinton and Senior Minister Goh Chok Tong, the restaurant has also been
awarded with two prestigious accolades - Best Chinese Cuisine Restaurant and Restaurant of the Year - at
the Hospitality Asia Platinum Awards (HAPA) in October last year.
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Possessing
not just a skillful grasp of classic Chinese cooking,
Sam Leong is also gifted with an instinctive feel for
innovation that serves to enhance the already impeccable
quality of his food. Leong has made a name with his
brand of Chinese cuisine and has appeared in promotions
in the United States with Wolfgang Puck. He was also
invited as guest chef at the famed James Beard Foundation
Dinner in 2000. Prior to joining Tung Lok Group, Leong
was part of the opening team responsible for the overall
Chinese food operations at Four Seasons Singapore. |
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The
young and dynamic force behind the artistic Jade, Thomas
Chai brings with him a firm culinary foundation and
a passion for creativity. He is instrumental in introducing
new and vibrant dishes to the menu, constantly thrilling
guests with his masterpieces. Chai has a wealth of experience,
having worked in establishments such as the Four Seasons
and Hyatt. He has also represented Singapore in many
international gourmet events such as the Master of Australian
Food & Wine 2002 in Melbourne, the 4th
World Championship of Chinese Cuisine 2002 in Malaysia,
the St Moritz Gourmet Festival in Switzerland and the
Five Star Sensation in Cleveland, Ohio. |
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Cascading waterfalls, rockpools
and lush greenery that surrounds The Dining Room provides
an unforgettable setting to satisfy your senses. Known for
its timeless style and grace, the award-winning Sheraton Towers
Singapore, voted by Code Nast Traveler Gold List and Travel
& Leisure magazine as one of the top hotels in the
world, sets the standard when it comes to quality and service.
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Daniel
Koh is no stranger to the local food and beverage scene.
With 32 years of culinary experience garnered from well-known
hotels and restaurants in Singapore, Koh’s commitment
to perfection has seen him win many prestigious awards
in Food&Hotel Asia and Gourmet Hunt 2002. Prior
to joining Sheraton Towers Singapore, Koh was the director
of kitchens with the Imperium Chinese Dining. He was
also part of the opening team for several exclusive
restaurants and hotels in Adelaide and Melbourne, Australia.
Koh’s working philosophy of enhancing the finished
product through continual and relentless experimentation,
spurs Sheraton’s culinary standards to scale greater
heights.
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Specialising in Modern European
cuisine, One-Ninety is warm, casual and yet has an air of
sophistication. The warm wooden floors, an open display
kitchen, communal dining and unique decor set the stage
for a lively and interactive dining experience. For health-conscious
individuals, the chef's creations also feature gourmet dishes
lower in calories, cholesterol, sodium and fat, as well
as tasty vegetarian dishes.
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Frank
Ruidavet honed his skills in New York in 1983 at some
of the best restaurants in the city, like the Ritz-Carlton
Hotel’s Raoul’s, Top of the Park, The Ambassador
Grill and Restaurant Bertrand. He later went on to work
for Jean-Georges Vongerichten as executive sous chef
at the Lafayette Restaurant, Drake Swissotel, which
was the first hotel restaurant to receive a four-star
rating from The New York Times. The chef who
is moved by the colours, textures and smells of Asian
cuisine, returned to Asia to a position at The Regent,
Kuala Lumpur, and then to Four Seasons in Bali, the
Maldives, and finally to the cosmopolitan city of Singapore,
where he now heads the culinary team. |
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A unique destination that
offers nine different dining experiences in a single venue,
mezza9 offers a multitude of culinary delights capable of
satisfying diverse palates all at one time!
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Bask
in Michelin stardom at the Grand Hyatt Singapore with
Executive Chef Brian Cleere. Having graduated from the
Dublin College of Catering, Brian Cleere started his
craft at the award-winning Park Hotel Kenmare, an exclusive
Relais and Châteaux in the southwest of Ireland,
where he received strict grounding and observed the
high standards of culinary skills. Later he went on
to work with Hilton International in Perth, as well
as working with some of Australia’s highly acclaimed
restaurants like Mietta’s. Chef Cleere was awarded
the Executive Chef of the Year in the World Gourmet
Summit Awards of Excellence 2004. |
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