A Wok Through Time

Having appeared on numerous television food shows, Sam Leong is now a household name in Singapore. A Wok Through Time traces Sam Leong’s journey from when he was a total novice in the kitchen to his present celebrity chef status. It is an inspiring account of how a young Sam, disinterested in his studies, came under the wing of his father—renowned chef and shark’s fin king, Leong Woon Soon, and learnt the fundamentals that made him what he is today. The book comes alive with photographs tracing Sam’s journey and recipes of his award-winning creations, showcasing his excellent culinary skills. These enticing recipes are presented with clear instructions, and can be replicated in the home kitchen. About the Author Chef Sam Leong was trained in the culinary arts by his father, a Malaysian chef well known for his shark’s 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 Leong’s 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