Cooking up a fundraiser for competition

AS far as culinary competitions go, the Bocuse d'Or is one of the most prestigious, but also a gruelling, test of a chef's precision, time management and skill.

But with a mentorship panel consisting of four of Singapore's top French talents, chef Yew Eng Tong is well-prepared for the regional round of the competition in Shanghai next month.

The 36-year-old chef de cuisine at Ocean Restaurant made local history in 2012 when he became the first Singaporean to win the regional Bocuse d'Or.