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Press Release
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RESULTS
OF THE FIRST EVER 'FOOD OSCARS'
INAUGURAL WINNERS OF WGS AWARDS OF EXCELLENCE 2001 The WGS Awards of Excellence 2001 is an inaugural addition to the world class event, World Gourmet Summit, organised jointly by Singapore Tourism Board and Peter Knipp Holdings. Commencing with an initial line-up of 15 categories, these awards aim to raise the profile of the food & beverage industry in Singapore, as well as recognise some of the best talents we have. The
Christofle Crystal trophies given out to the finalists is invaluable
in terms of the prestige and recognition they bestow on the recipient.
A symbol of the hard work they've put into their profession; nominated
by their peers, it is an indication of peer recognition as well as
acknowledgment from the industry and laurels given by connoisseurs
and gourmets alike. In other words, utterly priceless.
And the award goes to… Electrolux
Culinary Institution of the Year
Inniskillin
Icewine Pastry Chef of the Year Rising
Chef of the Year Wine
List of the Year Christofle
New Restaurant of the Year Restaurant
Graphics/Collateral of the Year Restaurant
Design of the Year Food
& Beverage Article of the Year Who's
Who in the Industry Lifetime
Achievement Award Screwpull
Sommelier of the Year Restaurant
Manager of the Year DBS
Cards Restaurant of the Year DBS
Cards Chef of the Year Finalists of WGS Awards of Excellence 2001 Electrolux Culinary Institution of the Year Singapore
Hotel and Tourism The Singapore Hotel and Tourism Education Centre has been supplying Singapore's hospitality needs since 1983. With an annual intake of 650, the institute offers certificates in various front line operations, including Food & Beverage, Front Office, and Food Preparation. Its courses also include Diploma programmes for Culinary, Pastry, Tourism and Hospitality as well as Higher Diploma in Hotel Management. SHATEC has extensive training facilities, from training restaurants, cooking kitchen, computer and front office lab, demonstration bar, mock-up guest room, extensive library and fully equipped classrooms, all located in a hotel institution environment. It also operates an outside catering team that serves as a means to provide exposure and training for the students.
Being the region's Premier School of culinary arts, Raffles Culinary Academy, housed in Raffles Hotel, offers an appealing range of cooking and lifestyle classes to suit the palate and tastes of discerning gourmets, food hobbyists and amateur chefs. Regular classes are conducted by award-winning chefs in a conducive setting, which aims to provide guests with an insight to international cuisines including some of Singapore's diverse ethnic dishes. In addition, the Academy also offers specialty classes such as wine tasting as well as lifestyle workshops for interested public members to enjoy the finer things in life. Temasek
Polytechnic Established in 1990, Temasek Polytechnic operates from a 30ha campus in Tampines and this is the only polytechnic offering hospitality studies in various disciplines under the Ministry of Education. The hospitality courses commenced in 1995 with the first intake of 95 students. All lecturers hold internationally recognised qualifications such as Teaching in Higher Education Certificate awarded by the UK body and Staff Educational Development Association (SEDA). The polytechnic has been recognised for its People Developer system, which aims to maximise all its staff's potential. The lecturers are also required to keep abreast of industry's developments through external consultancy work.
Chan
Chen Hei Specialising in Cantonese and Hong Kong cuisine, Chan has steered Hai Tien Lo to a high standing 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 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. Sam
Leong Sam Leong has made a name with Chinese cuisine and has appeared in promotions in the United States with Wolfgang Puck. Wolfgang-Lazaof American Wine & Food Festival invited him as guest chef in 1999. He was also invited as guest chef at the famed James Beard Foundation 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. Hiralal
Rajput 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.
Philippe
Egalon Philippe Egalon began his career as an apprentice in Toulon, France. He graduated from the Nice Academy of Pastry and has worked at many top establishments and won numerous culinary competitions. Ever since his arrival in Singapore two years ago, Egalon has won many awards which includes: Team Gold Medal at Pastry Culinary Olympics, Frankfurt Germany 1988; Gold Medal at Pastry Culinary Olympics, Frankfurt, Germany; 1988 Trophy Best Show Piece, Food & Wine, CNE, Toronto, Canada 1985.
Antony Osborne was working at Nagoya Hilton in a similar position before assuming his current role at Raffles Hotel. Osborne has travelled and worked on two continents, namely Asia and Europe. His work has brought him to many renowned culinary establishments. He has also won many awards and much recognition, including The Youngest Pastry Chef in Leading Hotels of the World. Throughout his years in the industry, he has had the privilege of preparing desserts for many royalties, celebrities and key government officials.
Daniel Tay is an award winning French-trained baker, confectioner and pâtisserie chef extraordinaire. He started his career as a trainee baker at Seng Choon Confectionery, and was promoted to pastry chef at Rive Gauche Patisserie. He became part of the famed Les Amis team as their pastry chef, before opening his current business venture, Baker's Inn. Tay's numerous achievements include a silver medal in Salon Culinaire 1992 and 1994, and the gold medal in the World Pastry Cup Singapore Selection in 1996. Tay also represented Singapore in the World Pastry Cup in Lyon (1997).
Jereme
Leung Heading the culinary team at Jiang Nan Chun, Four Seasons' flagship restaurant, Leung is one of those rare chefs proficient in the four foundations of Chinese cooking - dim sum, barbecue, hot cooking and vegetable carving. Clearly the youngest masterchef in Asia, Leung was also awarded the Five Star Diamond Award as one of the World's Best Chefs from The American Academy of Hospitality Science. He becomes the first and only Singaporean and the 4th Asian chef in the world to receive this honour. Leung also received the prestigious XO Hennessy Culinary Awards 2000 in association with The Peak magazine in Malaysia.
One of the many young talents emerging from Les Amis in recent times, Ho spent three months in France learning the ropes from various masterchefs. This trip was beneficial for gaining perspective on his profession and a flair for modern European cuisine. His interest in the culinary arts was further boosted by a sponsored study in Baking Science and Technology in Thailand. Ho saw the opportunity to put his vast skills to good use when Marmalade opened.
Chookiat Kantha is currently a sous chef at Indochine Wine Bar and Restaurant at Club Street. His unique style of Laotian, Cambodian and Vietnamese cuisine has led to much media attention on the local culinary scene. He was a chef at a Thai-Vietnam Restaurant in 1994 before moving to Holiday Garden Hotel in Chiang Mai to continue his duty as a chef. It was in 1998 that he moved on to the Good Fortune Hotel to assume the same position. Wine List of the Year
Les Amis prides itself as a restaurant with one of the best wine lists in the world. Its wine list consists of over 1500 labels of predominantly French wines. The list also has New World wines to cater to the palates of discerning guests. Currently, the restaurant's wine inventory stands at some 20,000 bottles. All the outlet's wines are allowed a minimum 'resting' period of one month before they are featured on the restaurant wine list. Michelangelo's Michelangelo's internationally acclaimed and award winning wine list is as comprehensive as it is reasonably priced. Its accolades include the Wine Spectator Award of Excellence from 1997 to 1998 and the Grand Award of Excellence in 2000 and 2001. The restaurant was also being voted as one of Singapore's Top restaurants by Wine & Dine magazine from 1996 to 2000. mezza9 With three cellars and a wine list that would make other restaurateurs green with envy, mezza9's wine list has won praise from critics and has a strong following of knowledgeable young wine lovers. mezza9 sells about 60 cases of wines each week, that serves as a testament to the popularity of the wines in the cellar. Christofle New Restaurant of the Year Au Jardin Les Amis Au Jardin is an elegant, restored British colonial-style residence nestled in the Singapore Botanic Gardens. A retreat not only for the physically waned but also those yearning for gourmet fare, Au Jardin Les Amis presents haute cuisine and world-class wines in a romantic and quaint ambience. Au Jardin was admitted into Asian Fine Dining Hall of Fame in April 2000. Other accolades that were awarded to the restaurant include Best Award of Excellence for its wine list by Wine Spectator, Singapore's Top Restaurant by Wine & Dine. It was also voted 60 Hot Tables Around the Globe by Condé Nast Traveller.
mezza9 is an exciting concept and the first of its kind in Asia, embodying nine different dining and entertainment experiences in one single venue. Based on an open kitchen concept, nine counters or show kitchens focusing on a theme is a point of interest in itself with elaborate food displays and chef activity. However, the cleverly planned layout ensures that one area's activity does not intrude into the others. Morton's of Chicago Morton's of Chicago is an American fine steakhouse-dining restaurant that prides itself on serving only the finest quality USDA prime-aged beef, fresh fish and seafood and other handpicked produce. The service is impeccable and flawless yet unobtrusive with unique tableside presentation. Morton's of Chicago was awarded Wine & Dine Singapore's Top Restaurant 2001, Singapore Tatler Singapore's Best Restaurant Award 2001, Wine & Dine Top Restaurant Award for Best Service (Western Restaurant) in 2000, Most Notable Gourmet Restaurant & Juiciest Steak Awards 2000 - Where magazine Singapore.
mezza9 In conjunction with the re-launch of Grand Hyatt Singapore, the hotel presented mezza9, an exciting concept and the first of its kind in Asia, embodying nine different dining and entertainment experiences in one single venue. The menu design reflects the modern décor of the restaurant, with the distinct restaurant logo on the cover of every menu and collateral.
This internationally acclaimed and award winning theme restaurant is an eclectic mix of east-meets-west. The restaurant's collaterals with painted graphics are a reflection of the theme of the outlet, one of doctor attending to his charges. With a colourful background on these collateral, they never fail to capture diners' attention. The restaurant's logo is also reflected on its collaterals, e.g. coasters, as well as the outlet's name cards. Located at Far East Square, Jazz Point Pte Ltd operates this unique theme restaurant. The restaurant resembles a traditional Zulu lodge, with its interior incorporating authentic African woodcarvings, paintings and 'Shona' stone sculptures. Central to the outlet theme and identity is the African elephant, which is reflected in all collateral of the establishment.
Blu, serving fine Californian cuisine, is the result of a S$95 million renovation programme. Two large glass murals, created by renowned glass artist Danny Lane, flank the entrance to the restaurant. In the bar area, local artist Peggy Leong's paintings adorn the walls while Philippe Starck lamps can be found on each table. Lighting consultants were engaged to create special lighting effects on the high barrel-shaped ceiling. With all these elements in place, the aim is to offer Singapore a dining and entertainment venue like no other. Senso
Ristorante & Bar Senso is an experience that literally communicates to the five senses. Designed by LG Interiors, Senso has taken advantage of its vast space and idyllic courtyard and turned the premises into a stylish up-market Italian eatery. The main dining room with olive green chairs, dark wooden floor and textured macademia wall provides pleasant colour, bringing the idea of springtime into the place. Lots of natural elements like wood are used in Senso, keeping it homely and comfortable. The lighting is warm and the walls and furniture are in soft and beckoning colours. mezza9 The restaurant's atmosphere is chic, contemporary yet warm. Greetings of soft jazz playing in the background from a state-of-the-art sound system; perfect theatre-style lighting, combined with the sights, sounds and aromas from the show kitchens will stimulate not just one's taste-buds but all of the senses of sight, sound, smell, taste and touch - a restaurant for the total sensory experience. Designed by a team headed by Takashi Sujimoto of Super Potato, Japan, mezza9 is heavy on the use of wood throughout the restaurant, starting with the sweeping staircase up, the tables and chairs, the floor and the open kitchen counters.
The
State of the Plate: Asian Dining Trend Christopher
Tan Sharon
Soh Veronica
J Zuzarte Carlyn
Law Delicious
Divine Decadence Sylvia Tan is freelance food and travel writer for various publications such as The Sunday Times, The Business Times, Her World, Women's Weekly and Wine & Dine. She has also won several accolades before, including a special Singapore Press Holdings newspaper award for excellence in 1995 for her Cooking column in The Sunday Times, Mad about Food. This column was later being compiled into a book called Mad About Food which was later nominated for Kitchen Aid Best Soft Cover Recipe Book in 1999 Jacob's Creek World Food Media Awards. Tan is currently a writer and editor, of all subject matters but mostly on food (cooking) and travel.
Su-Lyn Tan is a full-time freelance writer, having written for many newspapers and publications such as the Asian Wall Street Journal and 8 Days. She was also the lifestyle editor for East magazine. She develops lifestyle story ideas and pitches stories to various publications including The Asian Wall Street Journal, East, Travel & Leisure, Cream and Singapore Women's Weekly. Su-Lyn is currently working on some projects with Makansutra. As part of the job, she constantly keeps tabs on new restaurants, travel destinations and lifestyle trends. On travel assignments, she would often double up as photographer, choosing to record her experiences both visually as well as through the printed word. Who's Who in Food & Beverage Industry Award Otto
Weibel Weibel joined The Westin Stamford and Westin Plaza in 1985 after distinguishing himself at Shangri-La Hotels in Hong Kong, Singapore and hotels in Switzerland. Renowned on the international scene and in Singapore, Weibel was voted Chef Restaurateur of the Year at the International Food & Beverage Forum 1999. He was recently awarded Swiss Chef of the Year 2001 by Urs Heller of Gault Millau, Switzerland. Weibel has been very active as president of the Singapore Chefs Association for the past ten years. He has led the Singapore National Team to many successes in various international championships. He is currently adviser to the Team. Manvinder
P S Puri Manvinder P S Puri was at the helm of the opening team for Fullerton Hotel in Singapore. He has managed various food and beverage operations around the world, and was widely regarded as one of the most ingenious minds in the food and beverage industry. Puri is now back with the Raffles International. Puri has worked in many famous establishments including The Ritz-Carlton, Mauna Lani, Hawaii, and was remembered for his contribution towards the success of Raffles Hotel's food and beverage operations. He was the executive assistant manager at Raffles Hotel as well as the vice president, food & beverage in Raffles International since 1991.
Tan Kah Hin is a Barrister at Law by training and in practice since 1977. He is a past president of the International Wine & Food Society of Singapore. Tan was also the co-founder of the Commanderie de Bordeaux of Singapore in 1985 and held the post of founding Regent for 15 years before forming the Confrerie des Chevaliers du Tastevin, Singapour. In 1999, the Confrerie Headquarters based in Clos de Vougeot, France promoted Tan to the rank of Commandeur of the worldwide confrerie. There are only five of such Confrerie Commandeurs in Asia. Tan also helped to organise the French wine lectures for SOPEXA, which is now the only three levels of wine courses available in Singapore for wine merchants, restaurant managers and wine waiters. Justin
Quek Apart from being the founder of the ever popular and outstanding Les Amis, Justin Quek is also a member of the prestigious Confrerie de la Chaîne des Rôtisseurs. In 1995, he was awarded the Best Achievement Award for Chosen Vocation by the Rotary Club West. During World Gourmet Summit 1999, Quek showcased his culinary skills in a joint presentation with members of the James Beard Foundation. To date, Quek has been voted (with Ignatius Chan) Joint Food & Beverage Men of the Year 2000 by Wine & Dine Magazine. Lifetime Achievement Award Otto
Weibel Weibel has contributed greatly to the culinary profession and has built a distinguished culinary reputation for The Westin Stamford & Westin Plaza, recognised in Singapore as the best training ground for apprenticeship. He has led many culinary teams to win awards in Singapore and overseas. Indeed we have seen many of Weibel's protégés excel and distinguish themselves in later years. He shows exceptional leadership in his profession and commands respect locally and overseas. His many awards over the years also demonstrate his versatility and continued innovation in producing cuisine which meet and exceed the ever-changing expectations of more sophisticated diners. Dr
N. K. Yong Dr Yong joined the International Wine and Food Society (IWFS), Singapore in 1982 and was Chairman of the Council of Management of the IWFS from Oct 1992 to Oct 1996. He is also currently the Councillor representing the Asian-Pacific Zone Committee (APZC) as well as the Honorary Secretary of APZC and Editor of the APZC Newsletter. For distinguished service to the IWFS, Dr Yong was awarded the Andre Simon Silver Medal of the Society in November 1989 and the Andre Simon Gold Medal in April 1998. He was conferred the award of Officier de l'Ordre du Merite Agricole by the French Government in December 1989 and the Confrerie des Chevaliers du Tastevin of Burgundy in 1988 followed by the Commanderie du Bontemps de Medoc et des Graves in Bordeaux, and the Jurade de Saint-Emilion, Saint-Emilion in June 1989. Tan
Kah Hin Tan is a Barrister at Law by training and in practice since 1977. He is a past president of the International Wine & Food Society of Singapore. He also assisted SHATEC in setting up the Australian Wine Scholarship to educate wine waiters, both students and professionals, on Australian wines. He is the resident chief judge selecting the best candidates for attachments to Australian wineries for first-hand knowledge on wine making. To-date, the programme has sent over 20 such professionals to Australia and this scholarship is still continuing. Andrew
Tjioe As the president of Tung Lok Group, Andrew Tjioe is well recognised for his foresight and keen business acumen. In addition, Tjioe is also well known among his peers in the food circle as a member of the Confrerie de la Chaînes des Rôtisseurs. He is also a trend-setting and dynamic restaurateur. In the nineties, Tung Lok Group expanded its operations with the opening of restaurants in Singapore and Jakarta. The restaurants in Singapore currently numbers 13 with the newest, Jade, at the Fullerton Hotel. With such fast expansion and sharp vision, Wine & Dine named Tjioe Restaurateur of the Year in 1997. Screwpull Sommelier of the Year
Aby Tan is responsible for guiding guests through the 1,500-label wine list at the prestigious Les Amis. Tan started his profession in 1996 as a sommelier with Raffles Hotel and was subsequently promoted to cellar master in 1997. Having a keen interest in this field, Tan took up many related professional courses, including all levels of wine courses from SOPEXA, a Certificate and Higher Certificate in Wines & Spirits awarded by the UK Wines & Spirit Board. Tan has also participated in and emerged second runner-up at the SOPEXA Singapore Sommelier Competition. Leon
Tan, cellar master Leon
Tan is in charge of the hotel's wine list, recommending wines as well
as imparting wine knowledge to the hotel staff and guests. He was
a pioneer member of the famed Les Amis in 1994. He was so attracted
by the experience that he continued to work in Les Amis after his
National Service. Throughout his time in Les Amis, he was promoted
from captain to senior captain within a year and later was promoted
to sommelier, acquiring an impressive knowledge on wines. He brought
that knowledge to Wine Sense as a wine consultant and shortly after,
he joined Intermezzo restaurant. Despite being a relative newcomer in the sommelier profession, Randy See has already garnered many fans and regulars in Au Jardin Les Amis. See has a Higher Diploma in Hotel Management and a Higher Certificate in Wine & Spirits from the UK Wine & Spirits Board. He has achieved Professional level in the SOPEXA wine programme and was also one of the winners in the annual SHATEC-Australian Wine Education Program (SAWEA) in 1998. Currently, See is heavily involved in creating an award winning wine list that would maintain the tradition of Wine Spectator and Decanter's recognition of Les Amis' wine list. Restaurant Manager of the Year Philippe
Pau, restaurant manager Philippe Pau, a French national, started in this profession while in his early twenties. His first position was a commis de rang at a 2 Michelin-star restaurant in France. Pau's passion for his profession brought him to various parts of Europe, where he experienced and learnt the best in service excellence. In all establishments that he has worked in, his enthusiasm has led to many awards and accolades. L'Aigle d'Or was no exception; it was selected by all leading restaurant guides of Singapore as one of the best restaurants in town. A former member of Academie Culinaire of Great Britain, Les Arts de la Table, Pau is also a member of Academy of Food and Wine Service of Great Britain.
Having spent the last four years working in Singapore, Stephane Colleoni has an intimate knowledge of the local restaurant scene and considers this experience essential to the success of Senso, Singapore's newest Italian restaurant, located at Club Street. Responsible for the daily operations at Senso, Colleoni is the restaurant manager and one of four partners in the operation. His experience in Europe and Asia has seen him employed at some of the world's leading restaurants, including for the last four years, Ristorante Bice at Goodwood Park Hotel, Singapore. His professional qualifications include the Brevet d'Etude Professionelle and the Certificat d'Aptitude Professionelle.
Graduating with a Diploma in Hotel Management from Switzerland, Goh's ability to 'serve from his heart' was well received by many local and international visitors to Raffles and Doc Cheng's. So impressed were these visitors that letters of compliments and praises for his excellent service were aplenty. Caterer & Housekeeper, a weekly magazine for the foodservice scene attributed the success of Doc Cheng's to Goh's excellence in service. Ron Kaufman of Ron Kaufman Active Learning was one of those impressed by his service. Goh was also nominated for Tourism Host of the Year 2000, for his continued professionalism in his capacity as restaurant manager of Doc Cheng's.
L'Aigle
d'Or L'Aigle d'Or, a French fine dining restaurant in Duxton Hotel, has been winning a legion of fans with its fine Modern French cuisine and intimate ambience. It is also known for its immaculate service rendered by a team of professionals led by the amiable restaurant manager, Philippe Pau. The restaurant has been selected by all the leading restaurant guides of Singapore as one of the best restaurants in town. It was inducted into the Asian Fine Dining Hall of Fame by Restaurant Asia Magazine 2000. Les Amis Opened on 15 March 1994 by four friends, Les Amis is as much a labour of love as a commercial venture. The partners are Justin Quek, Ignatius Chan, Desmond Lim and Dr Chong Yap Seng. Les Amis' cuisine is essentially French but with a light Mediterranean influence. The emphasis is very much on simplicity in cooking to bring out the best in the freshest ingredients used. In 1997, the restaurant was again voted The Best Dining Experience by Singapore Tourism Board. Raffles
Grill Since the reopening of the Raffles hotel, Raffles Grill has been serving fine French cuisine to royalty and gourmets. An aura of timeless elegance sets the tone for the Raffles formal dining room. The cuisine is light and innovative, characterised by a blend of classical and contemporary French cuisine complemented by service that is attentive yet discreet. Summer
Pavilion, Pass through the moon gate entrance and be mesmerised by the luxurious interiors and picturesque setting of this fine Cantonese restaurant. Summer Pavilion specialises in exquisite Cantonese delicacies presented in an innovative and modern style. The hotel's signature restaurant serves à la carte menu as well as dim sum during lunch hours. With a seating capacity of 96 guests in the main dining room, diners can expect guzhen music in the evening. Summer Pavilion is equipped with four private dining rooms. Doc
Cheng's Opened
in November 1995, Doc Cheng's set a trend in Singapore with its offering
of innovative trans-ethnic cuisine, eclectic mix of east-meets-west
décor and a theme based on a fictitious character - Doctor
Cheng. The restaurant has won many accolades since its opening, including
Singapore Best Restaurant Award continuously from 1998 to 2000 by
Singapore Tatler, as well as being voted into Wine & Dine Top
Restaurants in Singapore from 1996 to 1999.
Ivan Yeo has been with The Westin Stamford & Westin Plaza since its opening. His culinary responsibilities span across most of Westin's food & beverage outlets, ending with the Compass Rose, where he assisted numerous internationally renowned guest chefs. No stranger to culinary competitions either, he has participated individually as well as part of the Singapore Culinary Team in many competitions, such as the World Cup Luxembourg, IGEHO (Switzerland) and the Culinary Olympics in Erfurt (Germany). Ascione
Gaetano Gaetano Ascione came to Marina Mandarin Singapore in 1990 where he was appointed chef de cuisine of Ristorante Bologna. Under the stewardship of Gaetano, Ristorante Bologna won the Best Western Restaurant 1992 awarded by then-STPB. After a short stint in Singapore, he joined The Palace Hotel, Sun City in South Africa as executive chef. Prior to opening his own restaurant, Gaetano took the post of executive chef at Tanglin Club. Gaetano has cooked at the inauguration of President Mandela, as well as for Presidents Carter and Reagan of USA. Benton
Toh A
Singaporean, Toh was previously with The Westin Stamford & Westin
Plaza for almost a decade before joining The Ritz-Carlton, Millenia
Singapore. He has extensive working experience with a variety of different
cuisine including Szechuan, Cantonese, International and Japanese.
Bringing his expertise to The Ritz-Carlton, Millenia Singapore, Toh
continually creates a selection of contemporary menus with Asian flair
at Snappers. For
more information, please visit our website or contact:
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