31 July 2006, Singapore: Grand Copthorne Waterfront Hotel wins the
Chef RAS Competition 2006 facing off competition from the Society of Chinese
Cuisine Chefs on 30 July 2006. The team, comprising Pontini Sous
Chef Andrew Chan, Cold Kitchen Chef de Partie Chan Tuck Wai and lead by
Pastry Chef Amy Ng, impressed the judges with their innovative creation
of uniquely Singaporean cuisine.
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(L-R) Amy Ng, Chan Tuck Wai, Andrew Chan
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The team faced vigorous competition in the qualifying round and semi-final
round from nine other prestigious hotels and restaurants such as the Conrad
Centennial Singapore, Marina Mandarin (Peach Blossoms), Michaelangelos�
Restaurant Group, The Song of India, and Jumbo Group of Restaurants, just
to list a few.
During the finals, both teams were given identical mysterious box each
containing specific key ingredients to be used in each course. Thereafter,
each team was given an hour to discuss and plan the five-course menu and
another two hours to prepare and present the dishes. The five-course menu
comprises an appetiser, soup, a fish dish, a meat dish and a dessert. The
surprise ingredients were scallop, crab and squid for appetiser, pigeon
for soup, cod fish for the fish dish, venison for the meat dish and two
choices of mangosteen, banana, sweet potato, mango and Jambu for the dessert.
Chef Restaurant Association of Singapore
Competition 2006
The Winning Menu
Appetiser
Racial Harmony:
Otak otak in filo pastry
Amuse boudie of chilli crab
Marinated scallop with ginger flower lassi
Soup
Chinatown:
Pigeon bak kut teh on mushroom egg custard
with paper-wrapped pigeon leg
Fish
My Island Home:
Pan-seared cod with eggplant yong tau fu
served with a fluffy laksa sauce
Meat
Waterfront Bliss:
Venison stuffed with crispy vegetables
and baked with a char siew sauce
Dessert
Shining Stars:
Iced bubur cha cha with
coconut ice-cream
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�We are proud to win despite facing such strong competition. I believe
it�s the synergy of our team that gave us our edge�, said team leader Chef
Amy. She adds, �We all have different strengths and putting us together
as one allowed us to create unique dishes that as individuals, would not
have been quite as successful.�
AMY NG - EXECUTIVE PASTRY CHEF
Date of Birth: 28 April 1954
Race: Chinese
Language: English, Chinese and Malay
Years of Experience: 26 years
PROFESSIONAL EXPERIENCES
Present capacity Executive Pastry Chef, Grand Copthorne Waterfront,
Singapore
1997 � 1999 Pastry Chef, Café Cartel, Singapore
1991 � 1997 Junior Sous Chef to Assistant Pastry Chef, Raffles Hotel,
Singapore
1990 � 1991 Junior Sous Chef, XXAVIS Confectionary, Singapore
1979 - 1990 2nd Commis to Chef de Partie, Hilton International, Singapore
AWARDS
FHB Gold, Silver and Bronze: Certificate of Excellence in Confectionary,
Marzipan Work Silver Medal, Petit fours and chocolate work Bronze Medal,
Show pieces Bronze Medal
TRAINING
Exposure Programme in Paris and Switzerland, Training at Chocolate
and Pastry School
ANDREW CHAN - SOUS CHEF, PONTINI
Date of Birth: 25 October 1970
Race: Chinese
Language: English, Chinese, Cantonese
PROFESSIONAL EXPERIENCES
Present capacity Sous Chef , Pontini (Italian Cuisine), Grand Copthorne
Waterfront, Singapore
2003 � 2005 General Manager/Chef, Wildfire Restaurant (Igor Group),
Singapore
2001 - 2003 Head Chef, Igor�s The Main Event S�pore First Theatre Restaurant,
Singapore
2000 � 2001 Central Kitchen Manager, Incofood Hospitality Pte Ltd,
Singapore
1999 � 2000 Catering Executive, Singapore Food Industries, Singapore
1998 � 1999 Kitchen Manager, Hard Rock Café Shanghai, China
1995 � 1998 Sous Chef (Café), Marriott Hotel, Singapore
1993 � 1995 Chef de Partie, Key Largo Oyster Bar & Seafood Restaurant,
Singapore
1992 � 1993 1st Cook, Truffle Restaurant (French Cuisine), Dynasty
Hotel, Singapore
1992 � 1993 Cook 2, Fourchette Restaurant (French Cuisine), Oriental
Hotel, Singapore
AWARDS
1994 April Salon Culinaire (Sliver Medal in main course 2)
1996 April Salon Culinaire (Bronze Medal in main course 2)
TRAINING
1983 �1986 GCE �N� Level (Whampoa Secondary School)
1988-1989 NTC-3 Certificate in Food Preparation, (Singapore Hotel Association
Training Education Centre)
1995 Certificate in Food & Hygiene (Ministry of Environment)
1996 Certificate in Foundation of Leadership, (Marriott International)
1998 Certificate in Qualities of Meat & Meat Handling Techniques
Elementary & Intermediate, (U.S. MEAT EXPORT FEDERATION)
2000 March completed IT power basic
2002 July Food Hygiene Officer Course. (Ministry of Environment)
CHAN TUCK WAI - CHEF DE PARTIE
Date of Birth: 25 November 1979
Race: Chinese
Language: English and Chinese
PROFESSIONAL EXPERIENCES
Present capacity Chef De Partie, Cold Kitchen, Grand Copthorne Waterfront,
Singapore
2002 - 2004 Cook 1, Cold Kitchen, Grand Copthorne Waterfront, Singapore
2001 - 2002 Trainee, Cold Kitchen, Grand Copthorne Waterfront, Singapore
AWARDS
2002 FHA Bronze Medal in Hot cooking
2006FHA Bronze Medal in Cold Plating
TRAINING
2000 � 2002 Diploma in Culinary Class, (Singapore Hotel Association
Training Education Centre)
In Singapore, Millennium & Copthorne International Limited manages
the Grand Copthorne Waterfront Hotel, Orchard Hotel, M Hotel, Copthorne
King�s Hotel and Copthorne Orchid Hotel. In other Asia-Pacific, it
manages The Heritage Hotel Manila in the Philippines, Millennium Hotel
Sirih Jakarta in Indonesia, Copthorne Orchid Hotel Penang and The Regent
Kuala Lumpur in Malaysia, Millennium Seoul Hilton in Korea and the new
Millennium Hongqiao Hotel Shanghai in China.
Additionally, Millennium & Copthorne International Ltd owns several
other chain-managed hotels including the Grand Hyatt Taipei, the Nikko
Hotel and JW Marriot Hotel in Hong Kong, Millennium Hilton Bangkok in Thailand
and the new St. Regis Hotel in Singapore.
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