Food history and culture are sources of identity and pride for Singaporeans. This course seeks to preserve fine Chinese cuisine and deepen learners appreciation of traditional food preparation. Taught by established chefs from Singapore’s favourite restaurants, the course provides opportunity for learners to learn about and cook 3 special dishes.
About the Trainers
Mr Thian Boon Hua started out with a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and emphasis on quality service, he rallied his family members to establish Boon Tong Kee’s first restaurant at Balestier Road in 1983. The company diversified its operations in 1999 to include “Zi Char” (home-style cooked food) and eateries. From the traditional Balestier Road outlet to the upscale River Valley branch, Boon Tong Kee has enthralled Singaporeans and tourists alike with its delectable food and friendly staff.
Chef Eric Chua, growing up in a Teochew family restaurant – Chin Lee Restaurant, treasures the authenticity of the Teochew culture and cuisine. Trained as a chef at SHATEC, he is exposed to many types of cuisines before embarking on his career with Singapore Recreation Club and 5 star hotels. He returned to take charge of Chin Lee after a culinary career of almost 40 years. Many of his customers appreciate his modern food presentation that maintains original Teochew flavours at Chin Lee Restaurant. As such, he has received a lot of media recognition, awards and accolades.
Chef Jame Aw has many years of culinary experience under his belt and has garnered pivotal exposure to cuisines from many Asian countries. Specialising in Cantonese and Sichuan Cuisine, he has helmed kitchens in luxury five star restaurants in Singapore as Chinese Executive Chef. Testament to his outstanding culinary talent, Chef Jame Aw clinched numerous medals in international culinary competitions throughout the span of his career. He has achieved the 2012 Gourmet Master Chef – Gold Medal – Best Appetizer and 2012 World Globefish Culinary Contest (China – Yang zhong) – (Gold Med