Hotel Online  Special Report


Chef's Team from Grand Copthorne Waterfront Hotel Wins the
Restaurant Association of Singapore's Culinary Competition

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. 

(L-R) Amy Ng, Chan Tuck Wai, Andrew Chan
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

Racial Harmony:

Otak otak in filo pastry
Amuse boudie of chilli crab
Marinated scallop with ginger flower lassi
Pigeon bak kut teh on mushroom egg custard
with paper-wrapped pigeon leg
My Island Home:
Pan-seared cod with eggplant yong tau fu
served with a fluffy laksa sauce
Waterfront Bliss:
Venison stuffed with crispy vegetables
and baked with a char siew sauce
Shining Stars:
Iced bubur cha cha with
coconut ice-cream

“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.”


Date of Birth: 28 April 1954
Race: Chinese
Language: English, Chinese and Malay
Years of Experience: 26 years

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

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

Exposure Programme in Paris and Switzerland, Training at Chocolate and Pastry School

Date of Birth: 25 October 1970
Race: Chinese
Language: English, Chinese, Cantonese

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

1994 April Salon Culinaire (Sliver Medal in main course 2)
1996 April Salon Culinaire (Bronze Medal in main course 2)

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)

Date of Birth: 25 November 1979
Race: Chinese
Language:  English and Chinese

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

2002 FHA Bronze Medal in Hot cooking
2006FHA Bronze Medal in Cold Plating

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.


Wong Yin Yin
Director of Marketing
Millennium & Copthorne International Ltd
Tel: +65 6839 2826

Also See: Clement Teo Appointed Executive Assistant Manager at the 538 room Grand Copthorne Waterfront Hotel, Singapore / July 2004
Philip Ommen Appointed Director of Sales & Marketing Grand Copthorne Waterfront Hotel, Singapore / June 2004


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