ALVIN LEONG, HEAD CHEF
With more than a decade of kitchen and F&B management experience across hospitality establishments in Singapore, Chef Alvin Leong currently leads the culinary direction and operations at Baba Chews Bar & Eatery, a standalone all-day dining outlet introduced alongside the launch of Hotel Indigo Singapore Katong.
Over the years, he has found a specialty in Southeast Asian cuisine, with a strong focus in Malaysian, Indonesian, Singaporean and Straits of Malacca flavours. As Head Chef at Baba Chews, the 34-year-old has crafted a menu serving up dishes influenced by cuisine across the Straits of Malacca. His experience, expertise and versatility in the kitchen is greatly reflected in the menu that showcases a balance of classic and re-invented dishes that take on the basic philosophy and techniques used in Southeast Asian cooking.
“I believe that getting the fundamentals right is key becoming a great chef. A strong foundation in understanding the ingredients and basic techniques is of utmost importance,” shares Chef Alvin. “With proper knowledge, the possibility of creating dishes under varying circumstances is endless. This is also something that is especiallyimportant while working with cuisine that has rich history and culture,” he adds on.
Coming from humble beginnings, Chef Alvin started off his culinary career as a young, self-taught cook from Malaysia. He further honed his skills and learned the ropes after moving to Singapore, having the opportunity to spend time under the tutelage of Master Chef Siew Kok Peng and Celebrity Chef Eric Neo at different points of his career.Through years of tough training in the kitchen, coupled with a knack.