Tuesday, May 29, 2007

Golden Chef’s path to success at Pulai Spring Resort Johor

New creations: Chef Wong with two of his newly unveiled dishes, Deep Fried Cod Fish and Thousand Island Sauce (left) and Stuffed Egg Skin with Mixed Vegetables.
He began his career as a chef at the tender age of 15 at a chicken rice shop in Singapore.

It was 33 years later that he re-turned to his hometown here as the ‘first wok’, a title given to the assistant to the Master Chef at the Qing Palace Chinese Restaurant, Pulai Spring Resort Berhad.

Three months later, he was promoted to Master Chef.

Wong Yok Ho, or more famously known as ‘Golden Chef’, attributes his interest in cooking to his mother and his love for food when he was younger.

“I used to be in the kitchen whenever my mother cooked and would taste her cooking before she served the dishes.

“I did not like to study and so I chose to work at a young age,” said the 51-year-old.

His journey from the chicken rice shop to Qing Palace was a colourful one, allowing him to cook for people from all works of life including royal families.

A few years after working at the chicken rice shop, he joined Hotel Mirama in Singapore as an ap-prentice before taking off to Milano in Italy to work at a Chinese restaurant in a five-star hotel there.

Chef Wong recently unveiled three new dishes - Deep Fried Cod Fish and Thousand Island Sauce, Stir Fried Lotus Root and Sweet Beans with Fresh Lily and Macadamia Nuts, and Stuffed Egg Skin with Mixed Vegetables.

“As a chef, I have to do my best in fulfilling my guests’ needs,” he said.

Source : STAR
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