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Heinz 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 be a Singaporean, Permanent Resident, or a non-Singaporean
residing in Singapore. He / she must have been working
for a Singapore-based organisation or a franchise
/ branch that is located in Singapore for at least
a minimum of one year (as at the time of nomination).
Examples of ethnic cuisine include:
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Chinese |
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Indonesian |
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Indian |
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Japanese |
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Korean |
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Malay |
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Maldivian |
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Philippines |
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Peranakan/ |
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Sri Lankan |
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Thai |
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Vietnamese/Cambodian |
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Straits Chinese |
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The Award Recipient will be revealed at the Awards
of Excellence Presentation on 30 March 2003.
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Shinji
Shiraishi
Shiraishi |
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chef and owner of Shiraishi restaurant makes apparent
the true gracefulness of the Japanese society through
his humility and sincerity towards his guests. Serving
behind the sushi counter with his ever-ready amiable
smile, Shiraishi possesses earnest ardour for presenting
only the best to the diners at his Japanese gastronomy
haven in The Ritz-Carlton Millenia Singapore. With
resoluteness in importing only the finest and freshest
produce from Tokyo's Tsukiji Market, Shiraishi illustrates
the authenticity of Japanese cuisine. His inexhaustible
talent has been painstakingly moulded from the tender
age of 18 when he first trained at fine dining Japanese
restaurant, Azuma Sushi. Shiraishi's gastronomic endeavours
accumulated invaluable experience during his culinary
career at Sheraton Hotel and Crown Prince Hotel. With
admiration of his talent and sincerity towards his
guests, Shiraishi has once again been nominated as
finalist for the second year running. |
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Chan
Kwok
Hua Ting, Orchard Hotel Singapore |
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| Tracing authentic Cantonese
roots with new ingredients, Chan Kwok, master chef of
Hua Ting restaurant in Orchard Hotel Singapore, has
proudly maintained the Cantonese identity in a modern
western-influenced Singapore and rid the stereotype
of traditional Chinese cuisine being old and stubborn.
Kwok's own roots crosses countries to Hong Kong, where
his career in the hotel industry was sparked. Kwok's
passion for scouting new leagues and fresh horizons
brought him to Singapore in 1981, where he worked in
the then-famous Cantonese restaurant Happy Valley. His
career soon advanced to chief chef of Crystal Jade Restaurant
from 1991 to 1997, and then upwards to his present prominence
in the critically acclaimed Hua Ting Restaurant. Last
year, his efforts were affirmed when he won a silver
medal in the Food&HotelAsia Red Pocket Culinary
Challenge. |
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Sam
Leong
Tung Lok Restaurants (2000) Ltd |
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| Chefs
nowadays do not have knowledge limited to whipping
up a storm in the kitchen. Sam Leong is a fine example
of such. Not only is he one of the youngest executive
chefs in Singapore, but he is also a successful marketer
for the Tung Lok group's 19 restaurants, particularly
the innovative Jade and My Humble House restaurants.
Leong first tilled his culinary career field when
he entered La Tropical Catering Sdn. Bhd. as a Chinese
cook, gaining greater knowledge of the culinary scene
as an executive chef for Novotel Bangkok and The Four
Seasons Hotel, Singapore. Having sown the seeds of
experience, Leong reaped his harvest when he won the
'Asia Ethnic Chef of the Year' title two consecutive
years in a row at the WGS Awards of Excellence 2001
and 2002. |
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Culinary