One of Singapore's prominent culinary personalities,
Sam Leong, has joined Singapore Airlines' International Culinary Panel (ICP) of world-renowned chefs.
"With Sam Leong's inclusion in the ICP, Singapore Airlines will be able to showcase the masterpiece creations of a Singaporean talent to an international audience while
simultaneously raising Singapore's profile in the international culinary scene," said Mr Yap Kim Wah, Singapore Airlines' Senior Vice President, Product and Services.
Leong is Director of Kitchens of the Tung Lok Group of restaurants in Singapore, and the maestro behind the modern Chinese cuisine served at renowned Singapore
restaurants: Jade, My Humble House and Space @ My Humble House; and Paddy Fields Thai Restaurant. Prior to joining the Tung Lok Group, Leong was part of the
team responsible for the overall Chinese food operations of the Four Seasons Hotel in Singapore.
From the infusion of Western herbs and a multitude of Asian spices in traditional Singapore Chinese dishes, to plating the dishes with a very contemporary touch,
Leong's creations are a reflection of Singapore's diverse cultural milieu.
Leong has won numerous accolades, including his hat trick win of the prestigious World Gourmet Summit Awards of Excellence for 'Asian Ethnic Chef of The Year' in
2001, 2002 and 2004. Leong has also been a guest chef at a number of premier culinary events, including the Wolfgang-Lazaroff American Wine & Food Festival in Los
Angeles, where he first won adulation for his lip-smacking Coffee Ribs.
Leong will join eight existing chefs of international acclaim in the ICP in designing distinct signature dishes for Singapore Airlines customers in all classes and on all
routes. These distinguished individuals are: Satish Arora (India), Georges Blanc (France), Matthew Moran (Australia), Yoshihiro Murata (Japan), Nancy Oakes (San
Francisco, USA), Alfred Portale (New York, USA), Gordon Ramsay (UK) and Yeung Koon Yat (Hong Kong).
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