To further expand the dining experience, Eastin Grand Hotel Saigon is pleased to announce the hiring of William Ong as its new Executive Chef.

William Ong brings to Eastin Grand Hotel Saigon a wealth of dining experience after over twelve years of culinary experience culled from his various postings in various hotels and restaurants. Specialized in Modern European and South East cuisine, he believes in continuously refining the art of cooking through improvisation and experimentation.

Born in Singapore, Chef William started as an apprentice cook at the age of 16. As his creativity began to flourish, he started moving up through the ranks and was last employed at Novotel Bangkok Bangna Hotel as the Director of Food and Beverage cum Executive Chef. Before working in Thailand, he had been working in some otherAsian countries: China, Oman and Japan.

Chef William imparts the same coaching he has received and mentors the kitchen staff, encouraging them to engage their jobs with a sense of passion and ownership. This is the philosophy he lives upon everywhere he goes.

Chef William Ong:

“Café Saigon – Our main restaurant will feature dishes inspired both by the Mediterranean and South East Asia region alongside a few carefully chosen Vietnamese specialties. We will also feature a selection of prime cuts of meats and seafood cooked over an open flame on our hot stones grill.At the same time, we will have a selection of luscious offerings such as Wagyu beef, foiegras and lobsters.

The concept will be ‘elegant yet simple’, focusing on the best possible ingredients and natural, organic keeping flavors.”

Chef William

HongKong chef team at Tung Garden:

Executive Chef Chau Chan Fun brings with him more than 30 years30 years’ experience in Hong Kong, Singapore, China and Vietnam! Before moved to Tung Garden, Chef Chau used to be as Executive Chef for Ocean Palace for 4 years and more than 20 years in fine dining Chinese restaurant in Hong Kong.

Chef Chau with 4 Hong Kong chefs and his team bring to the table a unique menu ranging from Cantonese dim sum to a sumptuous choice of delicaciesin Dim Sum menu and A La carte menu all of which originate from the Chinese tradition of gastronomy.  Our kitchen team selects the best shark fins, abalones, sea cucumbers & presents you the Chinese gastronomy like you have never encountered before.

chef TGv2 small size chef TG 3 small size

OTHER NEWS ON THE AUSCHAM WEBSITE

In the toolbar of this website, click on “NEWS” for the drop down menu which includes: