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That sense of reliability, consistency and doing one's best has followed him through the myriad of cuisines he has experienced in his career, be it fiery woks and double boiled soups at Tung Lok Classics, tandoori and masala indian thali at Singapore Airlines, French entrees at the highly acclaimed Le Saint Julien and Les Amis, intense Spanish flavours at La Taperia, Asian-European fusion as he helmed the kitchen at 1919 Waterboat House.
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