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This
award is presented to an individual who has a minimum of 10
years of work experience, and with a high level of talent
and creativity in the preparation of ethnic cuisine. He must
also have contributed to the stature of his trade and raise
the standards of the respective ethnic cuisine.
Ethnic
cuisines could be defined as follows:
- Chinese
- Indonesian -
Indian - Japanese
- Malay - Vietnamese/
Cambodian - Thai -
Korean
- Peranakan - Philippine
- Sri Lankan - Maldivian
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Awards of Excellence 2002
Asian Ethnic Chef of the Year
Finalist -
Sam
Leong
Director of Kitchens (Tung Lok Groups)
Jade at The Fullerton Singapore
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of the youngest head chefs around, Sam Leong was the recipient
in the same category at the WGS Awards of Excellence last year.
Leong was part of the team responsible for the overall Chinese
food operations at Four Seasons Hotel, Singapore and managed
to position the hotel's Chinese restaurant, Jiang Nan Chun,
as the busiest and most profitable Chinese restaurant in a hotel.
He was also the pioneer member of The Raffles Company at Clarke
Quay Festival Village and the chef of the Chinese seafood restaurant,
Wang Jiang Lou. In 2001, he was the guest chef for the fourth
time running at the Wolfgang-Lazaroff, American Wine & Food
Festival. |
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Awards of Excellence 2002
Asian Ethnic Chef of the Year
Finalist -
Shinji
Shiraishi
Shiraishi, at The Ritz-Carlton , Millenia Singapore
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Shinji
Shiraishi graduated from Kokusai Specialist Cooking School
in 1976 and ventured overseas in the early 1980s. This low-key
but talented Japanese chef has worked at restaurants in the
Sheraton Hotel Japan, the Prince Hotel Corporation and the
Nogawa Food Enterprise. In 1996, the Shiraishi Food Enterprise
was borne and has received a flurry of enthusiasm amongst
the local dining scene.
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Awards of Excellence 2002
Asian Ethnic Chef of the Year
Finalist -
Tse
Wai Shing,
Director of Kitchens, Tung Lok Groups
Club Chinois at Orchard Parade Hotel
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Tse
Wai Shing spent six years at Dynasty Garden Restaurant where
he was appointed the executive chef. He has also been invited
to Japan to promote Singapore cuisine. Tse had the unique
opportunity to be invited to a TV variety show where he had
to prepare a dish symbolic of Singapore in celebration of
National Day. After spending eight years in Hong Kong honing
his skills, Tse has had the honour of overseeing and preparing
private banquets where Prime Minister Goh Chok Tong was a
guest.
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