Chef Wilson Ang is the Co-founder and Culinary Director of The Wine & Gourmet Friends. He graduated from At-Sunrice GlobalChef Academy and has been in the Food & beverage industry for over 11 years. 

He has honed his skils and built a strong foundation in French and Italian cuisines from his employment in multiple renowned establishments including Spruce, DB Bistro, Fordham & Grand, and Fume. Together with his experience at Fulerton Hotel’s Jade restaurant, he is well versed in Asian and Western cooking techniques. With these experiences and techniques, Wilson hopes to bring the local flavours further by influsing western coking techniques into our local delicacies. 

Working together with Pastry Chef Gus Wang, who is also a partner at The Wine & Gourmet Friends, both chefs serve up dishes that come straight from the heart. Their creations are expresions of a food philosophy that has evolved over many years in the kitchen. 

Chef Wilson explains, “The team’s main desire is to cook for everyone’s enjoyment and so, we want to present dishes that are not only delicious, but also hearty and comforting – the kind of food that people want to share!” 

Many of the dishes served at The Wine & Gourmet Friends are skilful adaptations of dishes that Chef Wilson and Chef Gus grew up with. Their competent combination of Asian and Western flavours and cooking 
techniques result in dishes that are both big on flavours and with twists that surprise the palate, yet easily recognisable from the first spoonful. 

With his years of experience in the culinary field, one wil expect Chef Wilson to have at least one signature dish. However, Chef Wilson stands by his principle of not having a signature dish because he believes cooking the same dish for years hinder growth and limits creativity. Although the inovating process comprises of many failed R&D, he remains commited to create new dishes and refine existing ones. 

An example of such constant R&D is seen in one of the most popular dishes at The Wine & Gourmet Friends - ‘Bak Kut Teh’ Risoto. This is a dish that incorporates recipes from the East and the West by creatively reinventing the Bak Kut Teh dish with Italian styled Risoto. Chef Wilson and his team​ ​toyed with the idea of using multigrain for the rissoto dish and ended up blending 10 diferent grains to create their very own 
multigrain blend. Not only that, the ribs underwent several rounds of R&D involving the fine tuning of seasoning and consistency of cooking time and temperature to obtain the flavour they want. 

Another interesting creation by Chef Wilson would be his Foie Gras Lotus Leaf Rice. Think a slab of foie gras - seared evenly with a butery, rich inside - perched lavishly on top of lo mai gai cooked to steaming perfection. The silky smoth foie gras with a crusty outside is ​reminiscence​ of fried tofu but pack with richnes and paired with an earthy lotus leaf rice with the aroma of the lotus leaf infused into the rice. This is 
a combination of two very traditional dishes to form a new dish so as to excite the palate and bring a new perspective to the fusion of cultures. It is no doubt a perfect mariage of two cultures. 

Such dishes are a testament to Chef Wilson’s undying passion and comitment to continualy reinvent and create quality inovative dishes for his customers.