Our Partners:
Organised By:
Supported By:
Held in
Conjunction with:
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Culinary
Awards |
| Asian Ethnic Chef of the Year |
This award
seeks to recognise a chef who is involved directly with
a restaurant operation, and who has demonstrated a high
level of talent and creativity in the preparation of Ethnic
cuisine. The nominee must have been working for a Singapore-based
organisation or a franchise / branch that is located in
Singapore for a minimum of one year (at the
time of nomination).
Examples of ethnic cuisine include:
- Chinese - Indonesian - Indian - Japanese
- Korean - Malay - Sri Lankan - Maldivian
- Peranakan / Straits Chinese - Thai - Philippines
- Vietnamese / Cambodian |
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Chan Kwok
Hua Ting,
Orchard Hotel,
Singapore
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| Born into a family of chefs, Chan Kwok carries the culinary talents in his genes. From an assistant chef in Happy Valley restaurant, the best Cantonese restaurant at that time in 1981, he became part of the pioneering team of Crystal Jade restaurant. In 1997, he joined the Orchard Hotel and became the head chef of Hua Ting Chinese Restaurant. With his eye for details and artistic creativity, he ensures that Hua Ting's patrons receive traditional yet innovative Cantonese cuisine. Chan won the Heinz Asian Ethnic Chef of the Year and his restaurant Hua Ting was also awarded the Asian Ethnic Restaurant in the World Gourmet Summit Awards of Excellence in 2005.
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Chan Chen Hei
Chef Chan’s Restaurant
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| Born in the village of Shunde, near Canton, in China, Chan Chen joined a large restaurant, working gruelling 16-hour days. From there, Chan worked his way up, learning and going through the basics and was eventuality selected and groomed by the senior chef, who recognised his honest nature and hard work. Chan proceeded to work in several restaurants in Hong Kong before travelling to Singapore where he had secured a position with a five-star hotel. Throughout his culinary career, Chan always gives his best to what he sets out to do. He constantly strives to promote Chinese food and culture through his cuisine, being immensely proud of his Chinese heritage and traditions. In 2002, Chan opened his restaurant, Chef Chan’s Restaurant to much fanfare and support from his loyal diners, establishing yet another chapter in his illustrious life.
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Fok Kai Yee
Summer Pavilion,
The Ritz-Carlton Millenia Singapore
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| With more than 20 years’ culinary experience in both Hong Kong and Singapore, Fok Kai Yee aims to delight true connoisseurs of classic Cantonese cuisine with his widely acclaimed signature dishes. A specialist in Cantonese seafood cuisine, Fok has an impressive array of experience in his field. He was the executive chef of Li Bai restaurant in Sheraton Towers Singapore. Prior to that, he held the same position at the Lei Garden restaurants in Hong Kong and Singapore for 12 years where he honed his culinary skills. Currently, Fok holds the fort at Summer Pavilion, internationally recognised as Singapore’s premier Cantonese restaurant, overseeing all the culinary generation of the signature restaurant at The Ritz-Carlton, Millenia Singapore.
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