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Jack Wong
IndoChine (Waterfront)
Cuisine Style: Modern Fusion
Renowned for incorporating contemporary art and refined artistic styles into his food preparations, Jack Wong infuses subtle touches of Asian flavours into his cooking with simple ingredients and lots of creativity. The 37-year-old is already holding the title of head chef at IndoChine’s group of restaurants and is an executive committee member of the Singapore Professional Chef Association.
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.