Chef Kong Kok Kiang’s career currently sees him as the Executive Chef of Sentosa Golf Club (SGC), the Vice-President of the Singapore Chefs Association and an integral member of the World Chefs Association. But when he first started off as a chef at Raffles Hotel at age 17, he was working as an apprentice training at multiple outlets and restaurants under the helm of then Group Executive Chef of Raffles International, Chef Peter Knipp. It was a rather strenuous and tiring process for the chef, but it gave him a good foundation and building block to many skills as a working chef. That was when he was able to create one of his first plated desserts. “Strawberry Sunburst was one of the desserts served in Raffles Grill that I created when I was attached to Raffles Grill,” Chef Kong muses in an email. “It was my first time doing a plated pastry dish in a fine dining restaurant, and was so well received by guests that at least 30-50 plates were sold per day!”
This story is from the May-June 2021 edition of Cuisine & Wine Asia.
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This story is from the May-June 2021 edition of Cuisine & Wine Asia.
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