Chef Jimmy Wong comes from a heaven for food lovers. 'Due to the infinite longing for delicacies and cooking, I became a chef over 30 years ago. During my long career as a chef, my culinary skills and ideas had been gradually evolving and changing'. With 22 years of working experience in Singapore, Chef absorbed cooking methods and plate presentation techniques of French, Italian and Japanese cuisine into traditional Cantonese cooking style. 'I realised that with globalisation of food culture, boundaries of different cooking techniques gradually become blurred, and a truly perfect creation is not about complex skills any more, but to ensoul the ingredients with a delicate heart so as to satisfy every taste bud.'