Jack Wong
IndoChine (Waterfront)
Cuisine Style: Modern Fusion
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With all the creativity and freedom to whip up exquisite dishes, Wong believes in the limitless boundaries to cooking and has since created the flavourful dishes like Shells of nude and thit bo luc luc. In addition, he was a bronze winner of the prestigious 1995 Singapore Food Hospitality Asia Awards and an active participant of various culinary events with his team like the Gourmet Hunt Competition and United Nations Development Funds for Women (UNIFEM) with his team.
With all the creativity and freedom to whip up exquisite dishes, Wong believes in the limitless boundaries to cooking and has since created the flavourful dishes like Shells of nude and thit bo luc luc. In addition, he was a bronze winner of the prestigious 1995 Singapore Food Hospitality Asia Awards and an active participant of various culinary events with his team like the Gourmet Hunt Competition and United Nations Development Funds for Women (UNIFEM) with his team.
