Singapore HK International Restaurant Trade Friendship Association
 
 
 
  尹钟鏗 (尹明) Wan Chung Hang   尹钟鏗 (尹明) Wan Chung Hang
1988年来新加坡工作. 在香港任職富城酒家. 港湾海鲜酒家. 港丽酒店金牡丹中攴厅. 在新加坡任職同樂集团楼外楼總厨. 德興火窩總厨.現職豐隆集团高峰俱樂部中攴部總厨. 香港之友成立至今注要骨幹理事成員. 本會現任會長.1996年筹辦〝名厨素宴顯精華〞1997年〝心連心〞慈光福利協会筹善款主厨. 新加坡厨藝學院中厨講師。

Began working in Singapore in 1988. During his stint in Hong Kong, he worked in Fu Cheng Restaurant, Harbour Bay Seafood Restaurant and Golden Peony, Conrad Hong Kong. He took the reins at Singapore’s Tung Lok Group, as Head Chef in one of the group’s many restaurants. Mr Wan is now the Head Chef of the High Flying Club, Hong Leong Group. He has been a core member of the association since its inauguration, and is currently the President. Mr Wan has also contributed generously to charitable causes, such as the 1996 “Chef’s Creations Vegetarian Feast” and “Heart To Heart” Charity Show in 1997. He is also a lecturer in the Singapore Culinary School, teaching students the finer details of Chinese cooking.
 
         
  何添財 Ho Tien Tsai   何添財 Ho Tien Tsai
17歲年少時在台灣打拼,台北/高隆/台中都做過,自己在80年代尾也當過老板主廚,辦個一間金園川菜館。91年開始來新加坡工作,邀請任職King’s Hotel天廚中餐廳行政總廚。兩千年代初曾到上海龍都酒店工作兩年,並再受邀請回新加坡舊公司天廚中餐廳工作至今。本會副會長,在新加坡獲得多次美食獎奘,並在色香味/味之道/新之味/電視週刊常見美食名廚,電視美食節目〝三菜一湯〞常見師傅明星。

At the tender age of 17, Mr Ho was already carving out his niche in Taiwan and worked his way through Taipei, Kao Hsiung and Tai Chung. In the end of the 1980’s, he decided to set up his own restaurant Jin Yuan Chuan Cai Restaurant. He came to Singapore in 1991 and was offered the position of Executive Chef at Tien Court Restaurant, King’s Hotel. He relocated to China for two years in the early 2000’s, where he worked at Shanghai Long Du Hotel. He was then invited back to resume his position at Tien Court Restaurant, a title he holds till today. Mr Ho is theVice-President of the association and has won several awards in the Singapore culinary circles. He is also a regular fixture on various foodie magazines and popular cooking programmes such as “3 Plus 1”.
 
         
  關耀簡 Kwan Yiu Kan   關耀簡 Kwan Yiu Kan
74年香港當點心學徙,曾在灣仔冠海酒家、北園酒家、蓮園酒家任職。91年開始來新加坡發展,受邀請在香滿樓/馥苑酒家/瑞春餐廳/香格里拉香宮中餐廳任職主廚。2008年由酒店安排到菲律賓香格里拉酒店當中廚總廚。兩年後受新加坡假日酒店中餐新古鄉邀請,當中餐行政總廚。現職洲際酒店中歺行政縂厨。期间多次在報章/食刊/電視台任美食大使、主編,本會理事會員。

Mr Kwan can trace his roots back to 1974, Hong Kong, where he got his start as a dim sum apprentice. He worked his way up the ladder and gained invaluable experience at Wanchai Guan Hai Restaurant, Bei Yuan Restaurant and Lian Yuan Restaurant. He came to Singapore in 1991, and honed his expertise at a multitude of famed establishments such as Xiang Man Lou Restaurant, Fu Yuan Restaurant, Swee Choon Restaurant and Shang Palace, Shangri-La Hotel. In 2008, he was sent to Shangri-La Manila to take on the role of Chinese Executive Chef. After a two year stint at Shangri-La Manila, he was invited by Holiday Inn Singapore to assume responsibilities of Executive Chef at Xin Cuisine Chinese Restaurant. He is now the Executive Chef of the Chinese restaurant in Intercontinental Hong Kong. He is also frequently featured in many articles, foodie magazines and television programmes. Mr Kwan is a committee member of the association.
 
         
  麥協富 (麥康)   江慶新 Kong Hing Sun
90年來新加坡利苑酒家工作,在香港時曾任職北角利苑酒家,太湖酒家。90年代中曾到上海鴻福門酒家任主廚,回新加坡時也在楓苑酒家/海皇酒樓/同樂集團/洲際酒店滿福苑中餐廳任職總廚和,並在洲際酒店期更,農曆新年推出鴻運過年盆菜,買出過千數目。酒店業美食奇才,口碑甚佳,帶動新加坡流行新春美食。現任職浙江朗豪酒店中歺行政总厨,多次獲得美食獎奘。本會理事會員。

In 1990, he arrived in Singapore to work in Lei Garden Restaurant. Prior to this, Mr Kong worked at North Point Lei Garden Restaurant and Tai Hu Restaurant in Hong Kong. He ventured to China in the mid 1990’s where he took the reins at Shanghai Hong Fu Men Restaurant. Upon returning to Singapore, he honed his skills at establishments such as Feng Yuan Restaurant, Hai Huang Restaurant, Tung Lok Group, InterContinental Hotel Man Fu Yuan Restaurant and Mandarin Orchard Singapore. During his stint at Man Fu Yuan, he came up with the brilliant idea of selling festive Poon Choy during the Chinese New Year period, a concept that met with rousing enthusiasm and great sales. He is now employed at Zhejiang Langham Place as the Executive Chef of the Chinese restaurant and is a committee member of the association.
 
         
  劉清海 Lui Ching Hai   劉清海 Lui Ching Hai
83年在香港美心翠園酒家工作。91年來新加坡發展,曾任職麒麟閣酒家、同樂集團酒家。98年加入香格里拉酒店,任職宴會中餐主廚,期更為總理、資政和外國元首做菜,得到好評。 其後公司安排到馬來亞KL香格里拉酒店/印尼椰加達香格里拉酒店/曼谷香格里拉酒店,當中餐行政總廚。2010年受邀請回新加坡麗晶酒店中餐任職行政總廚,期更多次在報刊、食刊、電視台亮相,非常受歡迎的名廚明星,本會理事會員。

Mr Lui began his culinary career in 1983, working at Maxim Jade Garden Restaurant, Hong Kong. In 1991, he came to Singapore and worked at Phoenix Court restaurant and Tung Lok Restaurant. Moving on to Shangri-La hotel in 1998, he displayed his culinary flair and expertise as Catering & Banquet Executive Chef, where he cooked up his signature feasts for important dignitaries and state guests. His stellar performances lead to career development opportunities in sister properties in Malaysia, Indonesia and Thailand. In 2010, he was invited by Regent Hotel Singapore to take on the role of Executive Chef. He makes regular appearances on publications and television programmes as a well-revered celebrity chef. Mr Lui is a committee member of the association.
 
         
  麥協富 (麥康) Mak Kip Fu   麥協富 (麥康) Mak Kip Fu
1985年来新加坡工作。 之前任職富丽華酒店香島厅行政總厨。在新加坡任職丽晶酒店夏宫中攴行政總厨, 並在2001年回北京開業東方廣埸君裞酒店中攴。2005年回香港開業四季酒店中攴.2008年開業澳門四季酒店中攴。現任職新加坡瑞吉酒店中餐行政總廚。本会1996年成立當届会長。現永久名譽会長, 带领本会各会員在新加坡筹辦多次慈善活動。 當時在新加坡常見報的美食名厨。

Began working in Singapore since 1985. He was previously the Executive Head Chef in Furama Hotel, Hong Kong. In Singapore, he took the position of Executive Head Chef in Summer Palace, Regent Hotel. In 2001, he moved to Beijing where he was the Executive Head Chef in Grand Hyatt Beijing. He returned to Hong Kong in 2005, where he assumed duties at Four Seasons Hotel; then moving on to Four Seasons Hotel Macau in 2008. Currently holding the position of Executive Chef of the Chinese restaurant in St. Regis Singapore. He is currently helming the Zhuhai association. A founding member since its inauguration in 1996, Mr Mak was also the first president of the association. Till date, he has been conferred the title of honorary president. He has spearheaded and organised many charitable events and activities in Singapore. His culinary repute is reinforced by countless excellent reviews.

 
         
  李国光 Li Kwok Kwong   李国光 Li Kwok Kwong
1982年来新加坡工作. 在香港任職美丽華酒店中攴厅. 富臨門酒家. 富江酒家. 新加坡福臨門酒家. 華樂酒家.87年期更邀請到上海華亭喜來登酒店赏月台中攴厅任主厨. 現任職聖淘沙賭埸最高级風水亭中攴行政總厨. 在1997年曾為新加坡香港旅遊協会筹辦回歸晚宴.2002年為新加坡衛生保健處推廣〝健康中攴〞並註書. 飲食專欄, 电台, 电視常見名厨。

Began working in Singapore in 1982. In Hong Kong, he gained a wealth of experience from restaurants in Miramar Hotel, Foo Lum Restaurant, Foo Jiang Restaurant, Foo Lam Moon Restaurant Singapore and Wah Lok, Carlton Hotel. He was invited to Sheraton Hotel, Shanghai, in 1987, to take on the role of Head Chef. He is currently the Executive Head Chef in the Feng Shui Pavilion of Resorts World Sentosa. He organised a grand dinner jointly held by the Singapore and Hong Kong Tourism associations, in celebration of the 1997 Hong Kong Handover. He also wrote the foreword for the book, “Healthy Chinese Dining” that was published by the Singapore Health Promotion Board in 2002. Mr Li is also often seen in food columns, radio and television gourmet programmes.
 
         
  陳崧灝 Chan Sung Og   陳崧灝 Chan Sung Og
1977年来新加坡工作. 在香港任職 远東酒家, 美丽華北京楼. 從77年開始.在百齡麦旋轉酒家當總管行政總厨職位至今.2005年新加坡〝金鼎最高榮譽大獎〞得獎者. 榮獲多届金鼎美食金牌. 並任多届新加坡酒楼公會理事.現屆本会副会長..2004年新加坡〝四大名厨〞食譜主厨之一. 報章集誌 飲食專欄. 电視台.常見名厨。

Began working in Singapore in 1977. During his tenure in Hong Kong, he worked in Far East Restaurant and Miramar Beijing.  1977, Mr Chan joined Prima Tower Revolving Restaurant; today he is the restaurant’s Executive Chef. In 2005, Mr Chan was awarded an Honorary Award in the Singapore Gourmet Hunt, and has since received numerous awards from the yearly awards. He is a Committee Member of the Restaurant Association of Singapore, and also the current Vice-President. He was one of the four main contributors to the Singapore publication “Four Chefs” recipe book.  He oftens makes appearances in food columns, radio and television gourmet programmes.
 
         
  盧文 Lo Lai Kwong   盧文 Lo Lai Kwong
1990年来新加坡工作. 在香港任職敦煌酒家. 美心集团. 新加坡百樂酒家. 新達城会議中心.2007至2009年在澳門開業〝威尼斯人〞賭埸宴會部. 後派回新現職新加坡金沙賭埸中攴行政總厨.1997年新加坡香港回歸晚宴主厨 .在2002年亜洲食品節烹調比赛中. 榮獲中攴組冠軍. 從本會成立到今. 是会理事成員並是現任副会長。

Began working in Singapore in 1990. He has honed his skills in establishments such as Hong Kong’s Treasure Restaurant, Maxim’s Restaurant and in Singapore’s Bai Le Restaurant and Suntec Convention Centre. From 2007 to 2009, he took charge of the food and beverage department of the new Venetian Macau Resort-Hotel; thereafter he returned to Singapore where he assumed the role of Executive Chef in the Chinese dining outlet of Marina Bay Sands. In the 2002 Singapore Food Festival, he emerged champion in the Chinese dining segment of the cooking competition. He has always been a key player in the association, and is now the Vice-President.
 
         
  陳恩德 Chan Yan Dung   陳恩德 Chan Yan Dung
60年代尾在灣仔鵝頸橋大三元酒家開始當廚師, 並在多珍酒家、福臨門酒家、 長江實業天山閣酒家、80代麗晶酒店中餐廳等任職, 麗晶酒店年代, 己得到多次美食獎奘, 香港最佳食府。2005年香港四季酒店中餐廳開業至今,集團行政總廚, 得獎無數,最近三年連續獲得,世界美食評籌為全球最佳食府名廚,最高榮譽(三星美茨淋),極佢威望中華廚師之光。會永久名譽顧問。

He began his culinary journey in the 1960’s, where he worked as a chef in the famed Wanchai “Goose Neck Bridge” Da San Yuan Restaurant. He continued his foray into the culinary world at establishments such as Duo Zhen Restaurant, Foo Moon Lum Restaurant, Chang Jiang Tian Shan Restaurant and moved into Regent Hotel in the 1980’s. By then, he had already garnered numerous awards and accolades. Mr Chan currently helms the kitchens as the Head Executive Chef at the prestigious Four Seasons Hotel, Hong Kong; a position he has held since 2005. To add on to his repertoire of glowing praise and commendations, he has been conferred the highest honour of Best Chef (3 Michelin Stars) by widely acclaimed global food critics for three years running. He is the association’s Honorary Consultant.
 
         
  冼城基 Sin Shing Kee   冼城基 Sin Shing Kee
1983年來新加坡工作. 在香港任職京富酒家. 美丽華翠亨村. 在新加坡任職翠亨村酒家. 亜洲金閣酒家行政總厨. 香港之友成立筹委理事财務. 現本会財務. 法国籃帶名厨協会会員. 联同本会筹辦1996〝名厨素宴顯精華〞1997〝香港回歸晚宴〞〝心連心慈光夜〞1998〝腎脏基金〞2008〝四川賑災〞等等. 報章飲食專欄. 常見名厨。

Began working in Singapore in 1983. Whilst in Hong Kong, he worked in Jing Fu Restaurant, Tsui Hang Village Restaurant, Miramar Hong Kong; in Singapore, he worked in Tsui Hang Village Restaurant. He was also the Executive Head Chef of the Asia Golden Loft Restaurant. Mr Sin is the treasurer of the SinHK Friendship Association. He is also the proud member of the prestigious Le Cordon Bleu culinary association. He gives back to society in many ways, including various events such as 1996 “Chef’s Creations Vegetarian Feast”, the Hong Kong Handover Feast in 1997, “Heart To Heart” Charity Show in 1997, National Kidney Fund in 1998 and the Si Chuan Earthquake Efforts in 2008. Mr Sin is a regular guest on newspaper food columns.
 
         
  陳国 Chan Kwok   陳国 Chan Kwok
1981從香港來星加坡工作。 曾任職香港美丽華翠亨邨中歺廳、 富臨門酒家、 星加坡快活谷酒家、 麒麟閣酒家、 華樂酒家、 翡翠飲食集团、豐隆集团酒店、海嘉利香格里拉酒店中歺行政縂厨。 〝東方厨神〞食譜美食主編。 本會副會長, 打理華廳中歺廳, 連任多届最佳食府, 最佳料理大獎。 並代表星加坡旅遊協會, 出国任美食大使。 电視台常見烹調節目名厨。

Moved from Hong Kong to Singapore in 1981. He has worked at establishments such as Hong Kong’s Tsui Hang Village Restaurant, Foo Lam Moon Restaurant and Singapore’s Happy Valley Restaurant, Qi Lin Court Restaurant, Wah Lok Restaurant, Crystal Jade Group, Hong Leong Group and Kerry Hotel Shanghai. He is the chief editor of the recipe book “Cooking Gods of the Eastern Kitchen”. Besides assuming responsibilities of Vice-President, he is also in charge of Hua Ting Restaurant and has amassed various culinary awards. He was also an ambassador of Singapore’s gourmet scene, a title conferred by the Singapore Tourism Board. He is a familiar face on cooking programmes.

 
         
  鍾可時 Chung Ho Shi   鍾可時 Chung Ho Shi
1982 從香港來星加坡工作。 曾任職香港肥牛火窩、 富臨門酒家、 曰本東京RoyalPark Hotel Tokyo、 中歺廳料理長、 星加坡快活谷酒家、 香滿樓酒家、 翡翠飲食集团、 萊佛仕酒店中歺廳、 港丽酒店中歺廳、 上海千禧国敦酒店中攴行政總厨。 現任新加坡柏伟诗酒店官邸中歺行政总厨。 本會永久名譽會長。 多届星加坡歺飲業協會評委, 馬來西亞飲食評委, 电視台烹調表演名厨。 在港丽酒店中歺時, 連拿多届最佳亨調食府。 新加坡總统府招待貴賓中歺宴會主要主厨。

Moved from Hong Kong to Singapore in 1982. With a wealth of experience in a gamut of establishments all over the region, he has worked at Hong Kong’s Fei Niu Hotpot Restaurant, Foo Lum Moon Restaurant, Royal Park Hotel Tokyo, Japan, and in Singapore’s Happy Valley Restaurant, Xiang Man Lou Restaurant, Crystal Jade Group, Raffles Hotel, Conrad Hotel and Millennium-Copthorne Shanghai. He is now the Head Chef at the Royal Pavilion Chinese Restaurant of Park Regis Singapore Hotel. A respected figure in the association, Mr Chung holds the title of honorary president. He juggles different responsibilities including serving as jury on Singapore and Malaysia gourmet associations, and also makes frequent television appearances. During his stint at Conrad Hotel, he was the proud recipient of the most number of consecutive wins of “Best Chef”. He heads the Chinese culinary team of Singapore’s Istana, serving distinguished guests.
 
         
  霍銘田 Fok Ming Tin   霍銘田 Fok Ming Tin
1986 從香港來星加坡工作。 曾任職香港樂富酒家、 台北园明园酒家、 都城酒家、 星加坡同樂飲食集团、 萊佛仕酒店中歺廳、 新故鄉酒家。 現自當總厨老扳, 開辦自然海鮮酒家。 本會前任會長.現任永久名譽會長。 〝Hot Chefs 四大名厨〞食譜主編。 1999年榮獲選當年全星加坡电台, 联合晚報, 歺飲業總會投選最高榮譽金鼎大獎。 电視台烹調表演名厨。 2004亞洲美食節中歺飲食評委。

Moved from Hong Kong to Singapore in 1986. His experience spans the region, with stints at Hong Kong’s Le Fu Restaurant, Taipei Yuan Ming Yuan Restaurant, Du Cheng Restaurant and in Singapore, Tung Lok Group, Raffles Hotel, Xin Gu Xiang Restaurant. Mr Fok is now owner and head chef of Zi Yean Restaurant; formerly the association’s President, he is now an honorary president. Juggling many hats, Mr Fok was editor of “Hot Chefs” recipebook, and in 1999, was awarded with the highest distinction in the Singapore Gourmet Hunt, voted by radio, Lian He Wan Bao and the culinary association. He makes frequent appearances on television as a guest chef, and has served as jury in the 2004 Asia Food Festival.
 
         
  陳赞禧 Chan Chen Hei   陳赞禧 Chan Chen Hei
1981 從香港來星加坡工作。 曾任職香港国禧洒家、 金輪洒家、 樂華皇宮酒家、 星加坡〝Previous〞 丽晶酒店夏宮中歺廳、 海景假曰酒店中歺廳、 泛太平洋酒店海天樓中歺廳。 現自當總厨老板。 開辦〝神厨三絕〞私房菜歺廳。 本會現理事。 1996年新加坡香港旅遊協會主辦美食大賽.榮獲全場最高榮譽大獎。 电視台常見。 飲食節目名厨。

Moved from Hong Kong to Singapore in 1981. He has worked in restaurants such as Guo Xi Restaurant, Jin Lun Restaurant and Lok Wah Palace Restaurant in Hong Kong, and upon moving to Singapore, carved a niche for himself as he showcased his skills in Summer Palace of Regent Hotel, Holiday Inn View Hotel and Hai Tien Lo of Pan Pacific Singapore. He has since moved on to open his own restaurant, Chef’s Chan, and is also the managing director of the association. In 1996, he received the grand prize and highest distinction in a culinary competition jointly held by Singapore and Hong Kong tourism associations. Chef Chan is a regular fixture on cooking programmes.
 
         
  曾鏡雄 Peter Tsang   曾鏡雄 Peter Tsang
1981 從香港來星加坡工作。 曾任職香港鏞記酒家、大三元酒家、美丽華翠亨邨酒家、曰本東京帝国酒店中歺廳、星加坡快活谷酒家、翡翠飲食集团、香格里拉酒店、龍標燕窩。 現任職四川豆花顧問、 星加坡厨藝學院導、成都萃苑飲食集团縂顧問、台北大倉久和飯店中歺顧問。 本會上任會長。〝健康中歺, Hot Chef, 名厨教做菜, 養生養顏〞食譜主編。 1997年由电台,歺飲業協會投選中, 榮獲最高榮譽金鼎大獎。 2000-2003 星加坡衛生保健處健康中歺名厨。 2002年亞洲食品節中歺評委。現任職巴淡島,馬六甲和莆田假日酒店的中歺總顧問。

Moved from Hong Kong to Singapore in 1981. He has honed his culinary skills in famed dining establishments such as Hong Kong’s Yung Kee Restaurant, Da San Yuan Restaurant, Tsui Hang Village Restaurant of Miramar Hong Kong, Japan’s Empire Hotel, Singapore’s Happy Valley Restaurant, Crystal Jade Group, Shangri La Hotel Singapore and Dragon’s Brand birds nest. Mr Tsang now consults for Si Chuan Dou Hua Restaurant, juggles a role as mentor in the Singapore Culinary School and is also the consultant to Chengdu Cui Yuan F&B Group as well as The Okura Prestige Taiwan. Formerly President of the association, he is also editor of many recipebooks. In 1997, he received highest distinction in the Singapore Gourmet Hunt. For three years from 2000 to 2003, he was awarded the top Chinese chef by Health Promotion Board in Singapore. Mr Tsang served as jury on the 2002 Asia Food Festival. He currently holds the position of Chief Consultant of Chinese Cuisine, spanning three Holiday Inn hotel properties in Batam, Malacca and Putien.