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 at an organisation which is
located in Singapore for at least a minimum period
of one year (as at the time of nomination).
Examples of Ethnic Cuisine include:
Chinese
Indonesia
Indian
Japanese
Korean
Malay
Sri
Lankan
Maldivian
Peranakan / Straits Chinese
Thai
Philippines
Vietnamese
/ Cambodian
Award
Recipient
Ronnie Chia
Tatsuya
Japanese Restaurant
The owner of Tatsuya Japanese Restaurant, Ronnie Chia, has exhibited a highly creative and intricate cuisine style in his works. As a Chinese Singaporean, the sushi he crafted can even rival those of the best Japanese chefs. The delectable items he produces are so highly demanded that reservations are recommended to dine at his restaurant. Opening his own establishment in 2003 after leaving Tatsu Sushi in Chijmes, Chia has risen rapidly in the culinary field.
Finalists
Chan Chen Hei
Chef Chan’s Restaurant
A
traditional man geared with diligence and humility, Chan Chen
Hei has taken the path from humble origins and has risen through
the ranks to be an acclaimed Cantonese chef in Singapore today.
Born in Shunde in China’s Guangdong province, Chan had
worked in Hong Kong restaurants for many years before moving
to Singapore in 1982. The brilliant set of culinary skills
he possesses is obtained through years of hard work, from
the basic food preparatory skills to the fervent exploration
of the cuisine he believes in. He made a name for himself
as the Executive Chef of Hai Tien Lo restaurant in the Pan
Pacific Singapore before leaving in 2002 to open his own establishment,
Chef Chan’s Restaurant. He has also prepared sumptuous
banquets for well-known personalities like Mr. Wee Kim Wee,
the late president of Singapore and other Hong Kong celebrities.
Chan Kwok
Hua Ting, Orchard Hotel Singapore
With
a firm belief in maintaining the traditional Cantonese style
of cooking, Chan Kwok is still able to preserve the authentic
identity of this cuisine despite infusing new combinations
of ingredients to satisfy the palates of his diners. Coming
from a family of chefs, Chan was born with an eye for detail
and artistic creativity; important in making each of his dishes
unique. Joining the Orchard Hotel in 1997 and leading the
culinary team at Hua Ting, he is well-received among his diners
for his highly sought-after dim sum and delightful seafood
spread. His talent and contribution towards ethnic cuisine
were also recognised when he was awarded the Asian Ethnic
Chef of the Year title at the Awards of Excellence 2006.
