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Sam Leong

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. Ten years later today, Chef Sam Leong is the Director of Kitchens for the Tung Lok Group which encompasses 22 world-class restaurants, including Jade...See more