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Multiple award-winning Chef Sam Leong is best known as the forerunner of modern Chinese cuisine in Singapore. He started his career training under his father, a chef renowned for his shark’s fin dishes, then proceeded to work at the Hilton Kuching and Novotel in Bangkok before becoming the executive chef of Jiang Nan Chun at the Four Seasons Hotel in Singapore when he was just 28. He joined the Tung Lok Group thereafter as director of kitchens and corporate chef at Jade restaurant at the Fullerton Hotel and My Humble House at The Esplanade where he created many signature dishes that continue to be synonymous with his name today. Sam currently helms the kitchen at Forest 森, the highly-acclaimed celebrity chef restaurant at Resorts World Sentosa.