Wo Peng Cuisine
Award Winning Chef Julian Tam Kwok Fai, Former Executive Chef of Furama Palace at the Furama City Centre Hotel for more than Five Years, Left for Guangzhoui n 2007 to join a Restaurant Chain there and Returned to Singapore to Open His own Eatery House "WOPENG Restaurant" on MacPherson Road in 2008.To revive old dreams, he established another branch "WOPENG Cuisine" at The Furama City Centre Hotel in 2010. He began His Career at the Age of 17 which He Later Embarked on a 9 years Apprenticeship Programme in a Renowned Culinary School in Canada to Learn Culinary Skill. In the 80's, Chef Tam was the Employed by the Prestigious Hong Kong Kowloon Club, and later Join the very Famous award Winning Yung Kee Restaurant.Chef Tam then Moved back to Canada 1989.In 1995, he came to Singapore and Joined the Chung King Szechuan Restaurant in Bugis Junction. Chef Tam is well known for using other cuisine ingredients to complement traditional cantonese recipes, thus reveal a Modernity of its Cuisine.Chef Tam is also not only the First to Bring Poon Choy to the Singapore Chinese Cuisine as a Festival New Year Delicacy. He is also the first to convert Poon Choy into a dish which can be enjoyed daily. Customers Appreciate Chef Tam's Passion and Knowledge in Traditional Hong Kong Style Chinese Cooking much and will never Disappoint by his Delicacies.WOPENG Cuisine brings you the very Best and Traditional and Authentic Hong Kong style Cantonese Taste. Serve Homemade Dim Sum, Country style Boiled Soup, Hometown Specialties and Guangzhou BBQ. Chef Signatures Include Famous Traditional "Hong Kong Wei Cun Poon Choy", Smoke Roasted Duck with Rice, Tea Leaves and Camphor Wood, Buddha Jumps over to WOPENG, Lobster serve in Cross Bridge Style Poach, HongKong Dim Sum, Barbecue Pork Buns with Preserved Leaf Mustard and Skewer fry Pork Siu Mai and more.
|作者：Little Media Developer
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