Executive Chef Chua Yew Hock brings with him more than 30 years of culinary experience, and will be leading the team at Holiday Inn Singapore Atrium in overall kitchen operations, conceptualisation of menus, banquet and events, as well as positioning Atrium Restaurant. the hotel's new ail-day dining restaurant as one of the preferred restaurants in Singapore.
One with utmost creativity, he aspires to bring diners an enhanced and sumptuous dining experience in Holiday Inn Singapore Atrium by presenting well-loved local dishes prepared with a modern twist. His signature dishes at Atrium Restaurant include: Chilli Crab, Laksa, Assam Fish, and Mussel Otah-otah. Starting his career as an apprentice in 1982, Chef Chua moved his way up with greatest dedication and enthusiasm. He has gained a wealth of experience in the dynamic food and beverage industry with stints in 5-star establishments such as Grand Hyatt Melbourne, Hyatt Hotel Canberra, as well as renowned hotels in Cambodia, China, Myanmar, New Zealand, Singapore, and the Philippines. Prior to joining Holiday Inn Singapore Atrium, Chef Chua was the Executive Chef at Grand Park Orchard. |
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Establishment: | Xin Cuisine Restaurant |
Restaurant Type: | Cantonese |
Events InformationFriday 07 April 2017, 6:30pm - 10:30pm Royal Infusion Par-Tea (Tea Pairing Dinner) Price: $148++ per personDress Code: Smart Casual Event Closed Royal Infusion Par-Tea (Tea Pairing Dinner)茶宴 a one-of-a-kind tea pairing dinner experience not to be missed ** 狮峰冻炭花香 TEA INFUSED ROCK LOBSTER accompanied with deep-fried charcoal beancurd 狮峰龙井 paired with lion’s peak dragon well ** 猴头飘雪炖鸡汤 DOUBLE-BOILED MONKEY MUSHROOM SOUP WITH CHICKEN 碧潭飘雪 paired with snowy flake ** 栗子红袍一字骨 SLOW BRAISED PORK RIB with roasted chestnut 野生大红袍 paired with heavenly red robe ** 油泡银针鲜螺片 SAUTEED SEA WHELK with seasonal vegetable 银针白毫 paired with silver needle white peony ** 茶皇鸭伴锦球饭 XIN’S SIGNATURE HOME-STYLE ROAST DUCK WITH TEA LEAVES, parchment baked rice and pimpkin sauce 普洱 paired with pu er ** 柚子蛋糕拼菊花冻橘子雪花 YUZU PARFAIT mandarin sorbet, chrysanthemum jelly 胎菊 paired with chrysanthemum bulbs ** Information shown may not reflect recent changes. Please check with each restaurant for current hours, pricing, and menu information. |