Sous Chef Lam Loon Tuck
With
a forté in local dishes from the wok, Sous Chef Lam Loon Tuck’s specialties include
Sri Lankan Chilli Crab, Fried Black Pepper Kway Teow, Lobster Beehoon and Champagne
Pork Ribs.
Sous Chef Lam honed his skills preparing local food
at Malaysian and Singaporean restaurants. In April 2000, Sous Chef Lam received the
bronze award at the Food Hotel Asia, Salon Culinaire in the category of ethnic
Asian, home style cooking. He has travelled widely to showcase Singapore’s
cuisine at food festivals in Bangalore, St Moritz, Taiwan and Shenyang. Sous Chef
Lam joined Traders Hotel, Singapore in 1995.