Young guns take over Chinese restaurants at five-star hotels

(From left) Brian Wong, executive Chinese chef of Wan Hao Chinese Restaurant; Edward Chong, Executive Chinese Chef at the Peach Blossoms restaurant in Marina Mandarin Hotel and Chef Aaron Tan of Man Fu Yuan Restaurant at Intercontinental Hotel.
(From left) Brian Wong, executive Chinese chef of Wan Hao Chinese Restaurant; Edward Chong, Executive Chinese Chef at the Peach Blossoms restaurant in Marina Mandarin Hotel and Chef Aaron Tan of Man Fu Yuan Restaurant at Intercontinental Hotel.ST PHOTO: LIM YAOHUI , JASMINE CHOONG , NG SOR LUAN

SINGAPORE - The chef profession has never been as glamorous as now, with the media turning kitchen maestros into celebrities, who then get on prestigious lists such as the World's 50 Best Restaurants and the Michelin Guide.

But in Singapore, that has been confined mainly to those working with Western and Japanese restaurants.

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