This profile was last updated on //
Is this you? Claim your profile.
Meritus Hotels & Resorts
485 Lexington Avenue Suite 401
Meritus Hotels & Resorts is a name that defines excellent service and outstanding hospitality. Derived from a Latin word that means "deserving of merit", Meritus speaks of our undeniable commitment to always provide our guests with a truly unforgettable h
Find other employees at this company (510)
(45 Total References)
President’s Message | Singapore Chefs Association
In conclusion, I would first like to take this opportunity to thank our past committee member Chef Tony Khoo for managing the competition portfolio during his time with SCA committee.
Chef Tony is moving on to undertake a more global role in WACS as the committee member for World Chefs Without Borders.
Committee | Singapore Chefs Association
World Chefs Without Borders (WACS) Executive Committee Member
Leave a Reply
People | A Winsome Life
Author of The Singapore Heritage Cookbook: Past, Present, Future, Executive Chef Tony Khoo [Marina Mandarin Singapore], signing the new cookbook at the event
In celebration of Singapore's 50th year of independence, Nanyang Polytechnic
launched The Singapore Heritage Cookbook: Past, Present, Future, to pay homage to Singapore's food culture, in particular, hawker food.
Authored by Tony Khoo, Executive Chef of Marina Mandarin Singapore and co-authored by Dr Leslie Tay, Singapore's profound Food Blogger; the 240-page cookbook showcases the history and original recipes of 12 popular dishes and how Singaporeans enjoy these dishes today.
Author of The Singapore Heritage Cookbook: Past, Present, Future, Executive Chef Tony Khoo from Marina Mandarin Singapore [left], together with Mr Peter Knipp from Peter Knipp Holdings Pte Ltd [right], presenting the cookbook to Mr Chan Lee Mun, Principal & CEO of Nanyang Polytechnic [middle]
Another outstanding chef who clinched the 'Most Outstanding Chef' award in 1990 is Mr Tony Khoo, Executive Chef of Sheraton Towers Singapore.Sharing his thoughts on clinching the award, Mr Khoo described it as "a marked recognition of my culinary skills and achievements."The new features of FHA2002 Culinary Challenge and its awards for the various categories is "an encouragement to those who wish to join the culinary industry."
Compared to the early days of FHA Culinary Challenge
(Salon Culinaire) when it was first held, there were only three prizes - Gold, Silver and Bronze - to be won by the top three winners.In 1982, the judging criteria was changed to a point system with more awards for various categories being awarded.Speaking of his
past experience at the culinary competition, Mr Khoo
said "it was a challenge to compete and interact among many local and overseas competitors.It was indeed a demonstration of both culinary skills and creativities.The Culinary Challenge is a very good way of keeping up with the industry as well as promoting professionalism in the culinary industry."
Singapore National Culinary Team sweeps all 3 Awards at Thailand Culinary World Challenge 2013! | Singapore Chefs Association
The victorious team was managed by Tony Khoo, Competitions Coach for the Singapore National Culinary Team and Executive Chef of Marina Mandarin Hotel, and consisted of Senior Sous Chef, Chan Tuck Wai and Sous Chef, Tan Syh Feng, also from Marina Mandarin Hotel Singapore.
Chef Tony Khoo says, "This is a fantastic achievement for the Singapore National Culinary Team, winning in both categories and scooping overall champion too.