The taste of Singapore...
A VETERAN in his profession Sam Leong, The Director of Kitchen at Singapore's Tung Lok restaurant was in Delhi to be a part of the series called `Star Chefs of Asia' started by ITC Maurya Sheraton.
Chef Sam discovered the passion for cooking in his early teenage years while working for his father. Under his father's tutelage, Sam developed an attitude for absolute quality, work speed and diligence.
He won the prestigious World Gourmet Awards of Excellence for `Asia Ethnic Chef of the Year' for his hard work and skills in Chinese cuisine. His work profile boasts of hosting the dinner for dignitaries like Bill Clinton, George Bush and many more.
Chef Sam has also represented Singapore as celebrity chef in the Switzerland. His favourite and outstanding signature dishes are Wok-fried Crab in Fresh Green Peppercorns with Pan-Seared Radish Cake, Crispy Shrimp Dumpling coated with Wasabi-Gelo and Roasted Mined Garlic, etc.
"The base ingredient without which 80 per cent Chinese cuisine is not possible is Comsomme which means stock," says Sam Leong. Chef Sam has also hit the significant milestone in his culinary career by publishing his personal cookbook `A Wok Through Time' which features 60 of his best recipes.
Chef Sam personally believes that work is a priority but to be friendly and interactive with your customers is equally important. While going through the long journey of 22years Sam Leong has earned fame by serving people and making them friends. That's what we call as real achievement, right!
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