Hailing from a family of chefs, masterchef Chan Kwok, who joined the Orchard Hotel Singapore since 1997 to preside over Hua Ting Chinese restaurant, brings a wealth of talent with him. He ensures that Hua Ting's patrons receive traditional yet innovative Cantonese cuisine from the highly sought-after dim sum to the food aficionados' choice of exquisite seafood delights. Shark's bone cartilage soup, braised turtle, and braised Australian green lips abalone are just some of the dishes that have become synonymous with Chan's artistic creativity. With his passion for travel and desire to experience new cultures, Chan came to Singapore in 1981, where he became the assistant chef in famous Happy Valley Restaurant, the best Cantonese restaurant then, after which he became part of the pioneering team of Crystal Jade Restaurant before returning back into the international hotel arena.

Sam Leong is not only one of the youngest executive chefs in Singapore, he is also a successful ambassador for the Tung Lok group with more than 20 restaurants in Singapore, Indonesia and China, particularly the innovative Jade and My Humble House. Having sown the seeds of hard work, Leong reaped his harvest when he was the recipient of the ‘Asian Ethnic Chef of the Year’ title three times at the WGS Awards of Excellence 2001, 2002 and 2004.