Marina Mandarin Singapore’s Peach Blossoms has announced Chef Francis Chong Wui Choong as the new Executive Chinese Chef.
Naming a few of his awards and accolades, Chef Chong was the outstanding Gold Medallist for both Personal and Team categories for The World Golden Chef Competition 2010, won Most Outstanding Award for Red Majesty Chefs Cup Challenge 2011 and the Five Star Gold Award for the Hong Kong Gourmet Master Chef 2012 as well as the Champion title in the Taiwan International Culinary Exhibition 2014.
Recognised as one of the top chefs in Singapore, Chef Francis Chong’s specialises in fresh seafood cuisine. His signature dishes include Stir Fried Singapore Chili Crab served with Deep Fried Buns, Assam Fish Curry with Pastry Puff, Claypot Prawn Indonesian Style and Chilled Almond Cream with Hasma served in Coconut are not to be missed.
Chef Francis Chong’s personal credo on work ethics steers his principles as a chef and demands strict culinary standards from his team. On a daily basis, he would conduct morning briefings to ensure that every staff’s goals and tasks are aligned and that strict hygiene standards are well maintained. Professionalism is critical in the kitchen as he believes that a proper chef should be able to keep emotions in check and not affect the quality of the dish. In addition, Chef Francis Chong is focused in meeting the challenges of developing new creations of seasonal and festive cuisines for his patrons. His strict standards on both himself and his culinary team are an assurance on the quality of food served.
Peach Blossoms is located at level 5 of Marina Mandarin Singapore.
