In the Kitchen with Sam Leong (2/3)

I heard much about the Tung Lok Group; the strong foundation and background of the company, the rapid growth, and the different exciting concepts of all the restaurants enticed me to take up the challenge of being a chef there. You are so well known and have won numerous awards and recognition – how do you spend your time these days? I am busy traveling all over the world with the expansion of the Tung Lok Group outside of Singapore. With the recent opening of restaurants in China, India and Japan, I have been very involved with the set-up and training of the new chefs. Your newest book, “A Wok through Time” is a runaway best seller worldwide – what was your inspiration for the book? Where do some of your inspirations come from when you are cooking? It was a dream of mine to have my very own cookbook all along. I was just waiting for the right time and the right place to launch it. I was inspired since I was young watching my dad cook. From his traditional cuisine, I developed my own Modern style cuisine. By traveling to restaurants overseas, I am enriched by the cuisine served and the surroundings. Just taking note of objects like plates and glasses, let alone the food, I gather inspiration for my new creations. What gives you the greatest satisfaction in your vocation? Seeing the young chefs put in the hard work and effort, their enthusiasm to learn, watching them improve and grow gives me the greatest satisfaction. How did you come to be a chef? Did you have a mentor? Who was he/she? Many professional chefs were inspired at home when they were growing up, was that the case with you? I was inspired by my father who has been my role model and mentor. He gave me the passion and desire to follow in his footsteps. How does your position impact on creating and delivering the ultimate dining experience for such a highly regarded restaurant chain as Tung Lok Group? By introducing new and innovative dishes in Modern Chinese style. Is there a different “personality” for each restaurant? What can customers expect to see and eat at some of the sample establishments? Yes there is. There are always new and innovative creations at the restaurants for customers to taste, whether in the modern Chinese cuisine restaurants or the traditional ones. Why does the world over enjoy hot & spicy food? The heat and spice gives a tingling feeling and immense satisfaction! What ingredients do you most favor when creating an exciting presentation? I like to create new dishes with seafood items and my favourite objects used for a grand presentation of dishes are dry ice, candles and leaves. What was the spiciest meal you have ever prepared? It was a Steamed Seabass with Lime Chilli Sauce in Thai Style dish. It was extremely spicy because only red chilli padi (the spiciest type found in Asia) were used. Do you have a signature hot & spicy dish that represents your passion for the cuisine? Hot & Sour Soup. Would you share the recipe with us? Yes, I have a few signature dish recipes that I will be most glad to share. Are customers loyal to restaurants these days? What are the ingredients that make customers not only return, but tell others about the experience, as well? Customers have become more picky and fussy eaters with the wide variety of restaurants available to them these days. It is important to provide the right service and hospitality, and the personal touches go a long way to make them return. If you could give advice to a foodservice professional who may be reading this article regarding the steps to take to become a highly regarded Executive Chef and businessperson, what would that advice be? You must have the passion and drive to work hard from the bottom, willing to make sacrifices, bear the physical toil and most importantly take ownership. “(Sam) Leong…is well-known for his innovative approach