Chef Sam Leong was trained in the culinary arts by his father, a Malaysian chef well known for his sharku2019s 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. Today, Chef Sam Leong is the Director of Kitchens for the Tung Lok Group, which encompasses an impressive list of world-class restaurants, including the highly acclaimed My Humble House at the Esplanade.
Chef Sam Leongu2019s forte is in giving traditional Chinese Cuisine a modern twist with the use of other Asian and western ingredients and presentation styles. It was 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 2004.