Daniel Koh

As Director of Kitchens for Tung Lok Restaurants, Daniel Koh is responsible for the kitchens of Imperium Chinese Dining and Club Chinois, creating a selection of mouth-watering dishes that will captivate the hearts and palates of diners.

Koh's experience in the food & beverage industry spans over 30 years, several international hotels and many continents. His career began at the Hyatt Regency Singapore in 1970 where he worked through various kitchens in the hotel. With a strong foundation in western cooking, his skills in Chinese cuisine were later honed abroad. His overseas experiences include Macau, Melbourne, and Adelaide.

He was later inspired to cull his experience from around the world and create recipes that were simple yet delectable. His exposure to diverse culinary and cultural heritage has widened his culinary perspective and further propelled him to develop his own brand of cuisine.

An award winner of several cooking competitions, Koh is currently a member of the Singapore Chefs Association and The Restaurant Association of Singapore. He is also the president of the Society of Professional Chefs, a position he has held since 2000.

Daniel Koh
Director of Kitchens
Tung Lok Restaurants (2000) Ltd