Sam Leong: A Family Cookbook : Cooking Across Three Generations
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Sam Leong: A Family Cookbook : Cooking Across Three Generations

Sam Leong: A Family Cookbook : Cooking Across Three Generations

By
Sam Leong (Author) Forest Leong (Author) MDM Pit Yoke Eng (Author) Joe Leong (Author)  

Paperback

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Cooking runs in the Leong family. Sam's late fatherwas a renowned Cantonese chef and his mother used to run her own chicken ricestall. His wife, Forest is herself a Thai chef and his son, Joe Leong, is a buddingpastry chef.Sam Leong: A FamilyCookbook is as much acelebration of food that has kept the Leong family cooking together, as a collectionof Chinese family favourites. Put together by Sam and his family, this treasuryfeatures recipes for time-tested dishes such as stir-fried chicken with basilleaves, everyday staples such as winter melon soup, and contemporary favouritessuch as salted egg crab, which Sam himself enjoys preparing and eating togetherwith his family. Bonus recipes include sweet treats such as tiramisu andvanilla panna cotta, which would not be out of place on any modern Chinesetable today. Whether you'll be cooking for or with your family,these dishes will bring you together as you make them a part of your family'sdining repertoire for years to come.
Multiple award-winning Chef Sam Leong is best known as the forerunner of modernChinese 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 theHilton Kuching and Novotel in Bangkok before becoming the executive chef ofJiang Nan Chun at the Four Seasons Hotel in Singapore when he was just 28. Hejoined the Tung Lok Group thereafter as director of kitchens and corporate chefat Jade restaurant at the Fullerton Hotel and My Humble House at The Esplanadewhere he created many signature dishes that continue to be synonymous with hisname today. Sam currently helms the kitchen at Forest , the highly-acclaimed celebrity chef restaurant at ResortsWorld Sentosa.
  • Contributor: Sam Leong
  • Imprint: Marshall Cavendish International (Asia) Pte Ltd
  • ISBN13: 9789814677462
  • Number of Pages: 148
  • Packaged Dimensions: 216x256x10mm
  • Packaged Weight: 517
  • Format: Paperback
  • Publisher: Marshall Cavendish International (Asia) Pte Ltd
  • Release Date: 2016-03-15
  • Binding: Paperback / softback
  • Biography: Multiple award-winning Chef Sam Leong is best known as the forerunner of modernChinese 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 theHilton Kuching and Novotel in Bangkok before becoming the executive chef ofJiang Nan Chun at the Four Seasons Hotel in Singapore when he was just 28. Hejoined the Tung Lok Group thereafter as director of kitchens and corporate chefat Jade restaurant at the Fullerton Hotel and My Humble House at The Esplanadewhere he created many signature dishes that continue to be synonymous with hisname today. Sam currently helms the kitchen at Forest , the highly-acclaimed celebrity chef restaurant at ResortsWorld Sentosa.

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