In the Kitchen with Sam Leong (1/3)

Many people around the world are getting to know Sam Leong, Director of Kitchens for the famous Tung Lok Ltd. Restaurant group of highly acclaimed, elegant establishments in Singapore, China, Malaysia – and soon in Japan. Sam is the maestro behind the unique and tantalizing dishes at Jade, My Humble House, Space & My Humble House and Paddy Fields Thai Restaurant. Sam has gained additional fame as the Heinz ‘Asia Ethnic Chef of the Year’ award winner at the World Gourmet Summit Awards of Excellence 2001, 2002 and 2004. Sam established Jade as one of Singapore’s top gourmet havens, showcasing the finest Modern Chinese creations. He also brings his mastery to My Humble House, creating signature dishes that marry traditional Chinese cuisine with Modern influences. At Space @ My Humble House, together with a team of creative chefs, Sam orchestrated a wholesome menu of some of Singapore’s favorite Chinese fare. His private recipes featured at the restaurants are a culmination of 22 years of honing his skills at leading F&B establishments in Malaysia, Thailand and Singapore. His restaurants are frequented by assorted dignitaries, well-known personalities and seekers of excellence in cuisine. Sam’s first experience with the culinary arts began with working for his father - the ‘King of Shark’s Fin’ – a respected chef in his own right who ran their highly popular family restaurant in Malaysia. Under his father’s tutelage, Sam developed an attitude for absolute quality, work speed and diligence. His early training imbued him with a keen dedication to always strive to create the best. As testament to his hard work and skill, Sam and his restaurants have won numerous accolades, and a list of awards. Jade has hosted numerous foreign and local dignitaries including former US President Bill Clinton and Prime Minister Goh Chok Tong. In May 2002, Sam had the honor of serving up some of its best to these two highly respected political leaders. In September 2003, he also led Tung Lok’s creative team of chefs in planning a dinner hosted by Singapore’s political leaders for U.S President George Bush. Sam has had the honor of participating at the Wolfgang-Lazaroff American Wine & Food Festival as a guest chef, where he first won adulation for his lip-smacking Coffee Ribs. He has been a regular guest at the ‘Meals on Wheels’ charity event in Los Angeles since 1997, and last participated in 2003. Sam has represented Singapore as Celebrity Chef in Switzerland for the 9th St. Moritz Gourmet Festival, participated in the ‘Masters of Food & Wine’ festival at the Park Hyatt Carmel, Highland Inn in San Francisco. In the same year, and was a guest chef at the ‘Five Star Sensation’ in Cleveland, as well as the Adlon Hotel at China Club in Berlin. Sam is the proud creator of outstanding signature dishes such as Wok-fried Crab Claw in Fresh Green Peppercorns accompanied with Pan-Seared Radish Cake, Crispy Shrimp Dumpling coated with Wasabi-Gelo, Mango Salsa and Apple Compote and Steamed Fillet Garoupa with Minced Chopped Chilli and Roasted Minced Garlic. In August 2004, Sam hit a significant milestone in his culinary career by publishing his personal cookbook, “A Wok Through Time”, which features 60 of his best recipes. Asian Restaurant News recently asked Chef Leong regarding his cooking philosophy, his inspiration, and his decision to share his recipes with the world. He also agreed to share some of his signature“hot & Spicy” recipes with us. Chef Leong, what is your vision when you start to create a new experience for your customers? It is not just the quality of food that has to be there but a complete dining experience encompassing service and hospitality, wine and table settings, and exquisite presentation in elegant surroundings. It has to be an experience that is captivating to both the palate and the eye. How did you come to join the Tung Lok Group?