eputy chief executive chef of the Ministry of Foreign Affairs' Diaoyutai State Guest House in China, Wang Hong Fa is responsible for the preparation of state banquets for most visiting dignitaries. He has served world leaders such as Ronald Reagan, Jacques Chirac and Senior Minister Lee Kwan Yew and President Ong Teng Cheong. Wang was trained in the famous Beijing Hotel under Huang Run and Hua Yong Xing (now deceased) of Diaoyutai who had been great influences on his style. Located in the newly upgraded Orchard Parade Hotel, Club Chinois is the Tung Lok Group's new venture showcasing traditional Tan cuisine with a modern twist. Chef Wang will be backed by the extraordinary talent of culinary consultant Susur Lee from Canada (who graced the Summit as guest chef last year). Look out for a potent combination in these two culinary prodigies when Club Chinois plays host to Chef Wang in July.

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