An alumnus of the Singapore Hotel Association Tourism and Educational Centre (SHATEC), Chef Eric progressed to being one of the few Singaporean chefs formally trained in wine studies, wine and food pairings and executive chef management programs at the renowned Culinary Institute of America in California before staring an apprenticeship at the Marina Mandarin Hotel Singapore which led to opportunities with Kriston Food & Beverage and Pasta Fresca locally. In 1998, Chef Eric had the unique privilege to manage the kitchens on a couple of cruising super-yachts; MY Izanami and MY Lady Moura During his time on-board Chef Eric catered to many State Dignitaries, European and Middle Eastern Royalty, Hollywood celebrities and prominent business leaders. He also traveled extensively with the yacht owners as their private chef around Europe and Middle East during the non cruising months. Eventually though ever sailor must come ashore and at the beginning of 2003 Chef Eric joined the world's largest food and beverage company, Nestle, as their R&D Chef in Singapore. Chef Eric has also had his fair share of competition success as you can see below: 1994 - Medal Winner, FHA Salon Culinaire 1998 - Gold Medal & 2 Silver Medals with Singapore National Culinary Team, FHA Salon Culinaire 1998-1s Runner Up, Showboat's International Chilli Cook-Off 1999-1st Runner Up, California Walnuts Recipe Competition 2005 - Recipient, Global Chef Awards, World Gourmet Summit At-Sunrice 2008 - Nominated as candidate for Secretary General in Team Singapore's bid to run the new Presidium of the World Association of Chefs Societies (WACS) Congress in Dubai 2008 - Guest Chief Instructor, Singapore Tourism Board's Singapore Food Festival Makan Classes 2008 - Guest Chief Instructor, People's Association of Singapore's Culinary Workshop Series 2010 - Inducted into WACS as a culinary judge for international and national level culinary events 2012 WGS and Asian Masters Masterclasses Guest Chef Cuisine Cookbook winner, Best Chinese Cuisine and Entertainment Cookbook National Category (Malaysia) Winner 2014 Electrolux Baking Marathon Event Curator 2014 Singapore Teochew Festival Masterclasses Curator
2014 Culinary World Cup Luxemburg, Singapore National Culinary Team, Team Coordinator (Champions Again!!) 2014 Singapore Day, London UK Food Team Consultant Chef 2015 SG50 Diplomatic Dinner, Singapore Embassy, Brasilia, Brazil. Singapore Culinary Team Leader 2015 Beef Australia Expo, Rockhampton Australia, Guest Chef 2015 World Gourmand Cookbook Awards 2nd Place Global Chinese Chef Eric is also an active Executive Committee member of the Singapore Chefs Association and, in 2011, formed part of a team of local chefs that hosted 20 of their renowned international contemporaries during the second run of the Singapore International Culinary Exchange (SPICE) program. This innovative chef immersion program is jointly organised by International Enterprise (IE) Singapore, SPRING Singapore and Singapore Tourism Board. Chef Eric's culinary talents have been featured in Channel News Asia's 'Health Matters' program, Sunday Times Life Articles, Lianhe Zaobao, Today and Shin Min Newspapers as well as numerous magazines including Eat!, Home & Decor, Her World, 8Days, Seventeen, Indulgence, Cuisine and Wine Scene Asia. A rising star with international experience Chef Eric is a renowned motivational speaker for culinary workshops and seminars, food and beverage business forum. When not cooking he spend his time writing articles on food and travel for the likes of Gourmet Living, Se Xiang Wei, Cuisine and Wine Scene magazines.
Modern Singapore Cuisine Wasabi Prawns with Mango Salsa, Sous Vide Chicken Roulade with Lime Chili Dressing Duo of Black Pepper Diced Chicken with Pine Nuts in Pie Tee Shells and Salted Egg Yolk Mayo Prawns Chili Crabmeat Soup with 64 c Egg and Crispy Youtiao Steam Barramundi Fillet with Nonya Chili Sauce, Roasted Pumpkins Nonya Braised Pork Cheeks with Bamboo Shoots and Mushrooms (Babi Pongteh) Belachan Fried Rice with Crackers and Archar Salad Beef Cheeks Rendang, Crispy Belinjo Crackers, Archar Pickle Served with Steam Rice Dry Bak Kut Teh Style Braised Pork Cheeks with Chilies and Okra, Crispy Cuttle fish Mango Puree with Aloe Vera and Sago Pearls, Vanilla Ice Cream Chilled Strawberry Puree with Summer Berries, Yoghurt Pearls and Vanilla Ice Cream Yam Paste with Sugar Cured Pumpkin and Gingko Nuts
Chinese Cuisine Trio of Wasabi Prawn, Smoked Duck Breast with Citrus Marmalade and Sous Vide Roulade of Chicken with XO Sauce Double Boiled Fish Maw with Cordeyceps Flowers and Huai Shan Teochew Style Broth of Seafood and Meat Slices with Crispy Flat Fish Chef Eric s Special Pork Shoulder Collar Chops with Coffee Malt Glaze Roasted Pineapples and Pumpkins Served with XO Sauce Fried Rice Steamed Groupa Fillet with Wild Mushrooms, Taiwanese Tree Berries Superior Soy Dressing Chinese Braised Beef Cheeks with Black Bean Sauce Wasabi Mash Potato with Roasted Pumpkins and Mushrooms Mango Puree with Aloe Vera and Sago Pearls, Vanilla Ice Cream Chilled Strawberry Puree with Summer Berries, Yoghurt Pearls and Vanilla Ice Cream Yam Paste with Sugar Cured Pumpkin and Gingko Nuts
Modern Thai Cuisine Som Tum with Crispy Soft Shell Crab. Smoked Duck Breast with Sweet Chili Glaze, Passion Fruit Pearls Seafood Tom Yum Soup with Home Made Nam Prik Pao Yam Basket of Pomelo Salad with Fresh Prawns and Thai Herbs, Palm Sugar Dressing Massuman Style Braised Pork Cheeks with Roasted Pumpkin Crispy Kangkong Wok Fried Tiger Prawns Nam Prik Pao, Fresh Basil, Tomatoes and Baby Corn Spears Home Made Green Curry Chicken Crispy Baramundi Fillet with Sweet Soy Tamarind Glaze Roasted Pumpkins and Pickled Fennel Palm Sugar Chendol with Jackfruit, Attap Seed and Vanilla Ice Cream Chilled Mango Puree with Pomelo, Lychee Pearls and Vanilla Ice Cream
Modern Vietnam Cuisine Smoked Duck Breast Summer Rolls with Citrus Hoi Sin Sauce Duo of Smoked Duck Breast Summer Rolls with Citrus Hoi Sin Sauce Crispy Soft Shell Crab on Mango Salad Viet Style Seafood Cakes with Condiments and Dipping Sauce Asparagus and Crabmeat Soup with Condiments Oxtail Soup Pho Bo Style with Sweet Basil Stew Bananas in Coconut Milk, Coconut Jelly and Attap Seed Pandan Coconut Caramel Custard with Fresh Mango and Dragon Fruit
Western Cuisine Crispy Soft Shell Crab with Orange and Fennel Salad, Sugar Prunes Puree of Pumpkin, Shrimp Dumplings, Sauteed Squashes Seared Scallops with Sun Dried Tomato Pesto Smoked Duck Breast with Orange Fennel Salad Rosemary Grilled Chicken Roulade with Spicy Pomodoro Sauce Zucchini Frittata and Roasted Pumpkins Crispy Barramundi Filet with Olive Oil Poached Potatoes Sundried Tomato and Capers Reduction Braised Short Ribs with Porcini Sauce, Roasted Shallots Vine Tomatoes, Truffle Mash Potatoes Hazelnut Blondie with Praline Chocolate Ice Cream, Summer Berries Marinated Strawberries with Balsamic Vinegar and Black Pepper, Vanilla Ice Cream Almond and Pecan Ice Cream with Summer Berries, Lychee Pearls