Books by Sam Leong

Chef Sam Leong was trained in the culinary arts by his father, a Malaysian chef well-known for his shark's fin dishes. At the tender age of 28, he became the executive chef of the Jiang Nan Chun at the Four Seasons hotel, Singapore, a significant achievement for someone his age. He then moved on to work at the Kuching Hilton and Novotel Bangkok. Ten years later today, Chef Sam Leong is the Director of Kitchens for the Tung Lok Group which encompasses 22 world-class restaurants, including Jade at The Fullerton Hotel, Singapore. In 1998, Chef Sam Leong was invited to participate in the 16th Wolfgang Puck Food & Wine Experience and in 1999, he represented Singapore in the Ninth Annual James Beard Foundation Awards Reception. Chef Sam Leong's forte is in giving traditional Chinese cuisine a modern twist with the use of other Asian and Western ingredients and presentation styles, an edge that won him the Heinz Asian Ethnic Chef of the Year title from the World Gourmet Summit Awards of Excellence for three years, in 2001, 2002 and most recently in 2004.