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My Humble House combines art
and cuisine to produce beautiful 'gastronomical' works. The
restaurant is aptly located in Singapore newest icon at the
Esplanade Mall.
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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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Ken
Poon is no stranger to working with World Gourmet Summit
chefs, having assisted Masterchef Bryan Nagao of Mao
Asian Bistro & Sushi Lounge, USA, when he was guest
chef at My Humble House during World Gourmet Summit
2004. Having started out with a hotel background, Poon
moved on to open the previous Club Asiana (renamed Jing
Restaurant and Bar), then moved on to become executive
chef of My Humble House. In 2004, he took on the additional
responsibility of becoming executive chef of the more
casual, but equally fine establishment, Space @ My Humble
House. |
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Singapore's first New York-style
Italian trattoria is situated right by the historic Singapore
River. Pontini sets the trend with a reflection of modern
lifestyle, where guests enjoy authentic Italian cuisine in
great ambience.
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Michele
Pavanello, having worked his way through the ranks,
has had several years of extensive experience. The 33-year-old
Italian secured a job as a commis cook in a restaurant
Antica Locanda Montin in Venice at the tender age of
15, where he spent his next five years learning the
ropes. Pavanello then moved to Trieste, where he worked
as chef de partie in a popular restaurant, which subsequently
opened up an opportunity for him to work on board the
luxurious cruise liner, MV Royal Princess.
Armed with a vision of expanding his culinary influence,
Pavanello ventured into England as well as to South
Africa, where he worked in one of the finest and most
extraordinary hotels in the world - The Palace of the
Lost City. |
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In its sleek tribal
art setting, experience truly refined food from the diverse
regions of India. The menu remains true to classic Indian
recipes, but also reflects the food trends in India today.
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Born
into a family of restaurateurs, it was only natural
that Gopal Singh Bisht would develop a passion for Indian
food and cooking. Bisht underwent three years of chef
training under the prestigious Oberoi group of hotels
and upon graduation opened his first restaurant in Israel.
Since then he has worked in various reputable establishments
and groups such as Holiday Inn and Oberoi and the American
Club. Bisht is currently executive chef of Mirchi -
A Taste of India in Singapore. |
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Zambuca Italian Restaurant
& Bar, nestled on the third level of the Pan Pacific Hotel,
is an establishment of dining and wining delights. With more
than 8,000 bottles of wine to complement the ‘avant
garde’ menu of Executive Chef Dennis Sim and Culinary
Director Angelo Sanelli, Zambuca is destined to be one of
Singapore’s most celebrated restaurants.
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A
native of Melbourne, Australia, the enigmatic Angelo
Sanelli began his working life as a craftsman, painter
and decorator but kept his natural passion for cooking
alive by entertaining clients and friends at home. He
then started a small family-run catering business which
did very well, which led to Sanelli being talent-spotted
by the management of Jolsen’s, a famous Melbourne
eatery, of which he later became a partner. His culinary
career has been heading upward ever since – he
won the prestigious ‘Bent Fork Award’ for
two consecutive years while heading the kitchens at
Quintino, and then went on to co-found La Marina’s
restaurant in Port Douglas. An unquenchable thirst for
new knowledge and adventure led him to Singapore shores
nine years ago where he established the Latin American
/ Mediterranean restaurant Escobar, before collaborating
with Michael Hadley on the award-winning phenomenon
that is Michelangelo’s Italian restaurant, and
its sister establishments Original Sin and Sistina Trattoria.
Their latest venture is Zambuca Italian Restaurant &
Bar, which opened in late 2003. |
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In
August 2004, Dennis Sim became the executive chef at
Zambuca Italian Restaurant & Bar. At Zambuca’s,
he excels in handling meat, game and fish with many
of his personal recipes becoming patron favourites overnight.
He has worked at Michelangelo’s restaurant for
three years where he worked with Chef Angelo Sanelli,
of the Michelangelo’s Restaurant Group. He later
moved on to Original Sin where he was given the opportunity
to express his creative side and develop his culinary
skills further. At the young age of 26, he has become
of the industry’s most up-and-coming chef. |
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Dolce Vita, or 'the
good life', is a bright and cheery counterpoint to The Oriental
Singapore's stylish lobby area of black marble and dark wood.
Taking a cue from its sunny position with an unobstructed
view of the pool, the food is appropriately influenced by
the uncomplicated flavours and creative cooking of the Mediterranean.
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Jörg
Behrend joins The Oriental Singapore as an executive
chef, having previously worked at The Ritz-Carlton,
Berlin where under his stewardship, he led Boulangerie
to be voted one of 500 best bakeries in Germany and
Desbrosses brasserie which was voted Best French Restaurant
in Berlin in 2004. Behrend's career spans the continents,
having worked in kitchens across USA, Europe and Asia.
He brings to The Oriental Singapore, which was voted
one of The Greatest Hotels in the World 2004 by Travel
+ Leisure USA, a wealth of experience and aims to bring
it to greater heights. |
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