Sam Leong Siew Kay, Humble House – Singapore, one of the best Chinese Chefs today and Kenny Kong, Executive Pastry Chef – Raffles International showed their favorite creations during last year’s event. Crispy prawn coated with wasabi-mayo and mango salsa. Wok-Fried Crab Claw in Black Pepper Sauce, accompanied by Pan-Fried Radish Cake		Date: Friday, November 18th, 2005 Time: 9:00AM to11:30AM Location: Estancia Ballroom, Section DE Price per person: US $85.00 all inclusive Two visiting Master Chefs, James Fan from Shanghai representing China, and Songchai Puckdee from Thailand will demonstrate live their favorite dishes. The event is presented in two sessions, be separated by a 30 minutes Coffee break Each session concludes with a tasting of the dishes presented. This will be an excellent opportunity to get familiar with some Chinese and Thai cooking techniques. Songchai Puckdee Larb Kai Minced Chicken Salad Yum Neua Spicy Thai Beef Salad Tom Yum Kung Sour and Spicy Shrimp Soup Chef James Fan Shrimp Toast Minced Game Hen in Lettuce Cup with Hosin Sauce Beef Tenderloin “Peking Style”