Orchard Road now has one of Singapore’s top chefs to call its own. Chef Vincent Theong, known for his infamous nonya fish maw with minced pork ball soup, sambal prawns with petai, Hainanese pork chops, bubur cha cha, and much more has recently begun cooking as executive sous chef at Orchard Café and La Terrasse at Orchard Hotel.
Chef Vincent’s repertoire includes eighteen years at Copthorne Orchid Singapore, Palm’s Asian Brasserie, and has since served Emeritus Senior Minister’s wife Mrs Goh Chok Tong, the late President Mr Ong Teng Cheong and other distinguished guests.
