Growing up as the son of Celebrity Chef Sam Leong inspired Chef Joe Leong to pursue a career in the culinary arts himself. His desire to learn drove him to work in some of Singapore’s most prestigious hotels and restaurants. These include 2am: Dessert Bar, where he explored molecular gastronomy and various modern techniques, and Tippling Club, which exposed him to experimental and ultra-progressive cuisine.
He joined his father at Forest森 in early 2018, marking his first foray into the professional Chinese kitchen which inspired him to create exquisite modern desserts that showcase Chinese ingredients.
Reconstructed Egg Tart, Textures of Black Sesame and Textures of Coconut