Roast saddle of lamb with chanterelles in a rice sheet, flavoured with Hoisin sauce and oriental spices.
fish tray
William WAI
One can only sit back in admiration on reading William Wai’s professional itinerary. He chose to become a chef at the age of 22 and trained at different large tourist complexes as well as at Beijing Air Catering where, as assistant executive chef, he managed catering for 24 airline companies (ranging from 4 to 5,000 […]
Lua Chang Yung
A native of Malaysia, Lua Chang Yung has been living in Singapore for a long time. He has always had a taste for culinary competition. A contest organised by the Norwegian Seafood Export Council was his chance to shine the first time round, then came an apprentice contest organised by Otto Weibel in Singapore. The […]
