Singaporean celebrity chef Sam Leong has shared his culinary secrets for one last time with HME.com readers, with this exclusive walk-through of his wok-friend seafood vermicelli dish.
Leong filmed the recipe demonstrations on a recent trip to Dubai, where he was assisting in the revamp of the menu at Jumeirah Restaurants’ established Noodle House brand.
As director of kitchens for Singapore’s famed Tung Lok Restaurants, Leong is the creative force behind big-name Asian restaurants such as Jade, My Humble House and Paddy Fields Thai Restaurant.
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Commenting on his involvement with Noodle House, Leong explained that the brand was “looking to refresh the Noodle House menu with some real Asian dishes”.
“I have come over to Dubai to look at all the branches, the quality of the food, and bring in a few new Asian ideas and recipes,” he added.
Leong said he was putting his own slant on a few of the brand’s classic signature dishes, including its famed Wasabi Prawns, a chilli crab dish and wok-fried me goreng.
“Once it’s all up-and-running, we’ll let the guests tell us what they think of them, and go from there,” he said.
“There are a lot of regular customers to this brand as well, so we really want to get their feedback and their assistance in bringing Noodle House up to a whole new level.”
To learn Chef Leong’s culinary secrets, click on the link below for the final instalment of our three-part Asian recipe special: wok-fried seafood vermicelli.
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