Apart from being Singapore’s answer to a local celebrity chef, Sam Leong is also the man helming the kitchens of the reputable Tung Lok Group of Restaurants. His expertise in infusing traditional Chinese cuisine with a modern touch has won over many of his patrons, including his signature dishes like wok-fried crab claw in fresh green peppercorns accompanied with pan-seared radish cake and crispy shrimp dumpling coated with wasabi-gelo.

The multiple recipient of World Gourmet Summit’s Awards of Excellence for the Chef of the Year, Leong’s talent and contribution towards the culinary field was also recognised when he was awarded ’chef of the year’ in the Hospitality Asia Platinum Awards (HAPA) Singapore Series 2006-07.