Sensations- A Tasting Menu of Chinese-inspired Flavours is award-winning Chef Sam Leong's second book, showcasing more of his culinary genius and creativity. Singapore's favourite celebrity chef is back to wow fans with his brand new cookbook! Currently the Director of Kitchens at the Tung Lok Group of Restaurants, Sam Leong is widely known for revolutionising Chinese cuisine and introducing 'modern' Chinese cuisine. Book features new and novel ways of serving Chinese food in small portions. All recipes are fully illustrated with beautiful photographs. Drawing inspiration from the Japanese concept of kaiseki - the meal served during the Japanese tea ceremony, where the dishes are prepared in very small portions, so diners can savour the best of the season's bounty, and French degustation menu, where dishes are also exquisitely prepared - Sam has changed the face of modern Chinese cuisine and taken it to a new level of excellence by incorporating these concepts into Chinese cuisine. The result is this beautiful cookbook showcasing 70 dishes that invoke the senses of sight, followed by smell, touch (texture) and finally taste. Currently the Director of Kitchens for the Tung Lok Group, which encompasses more than 25 world-class restaurants in Singapore, Indonesia, China, Japan and New Delhi, SamLeong is widely recognised as a trendsetter in modern Chinese cuisine. Sam has represented Singapore at some of the world's most prestigious culinary events, including the Annual James Beard Foundation Awards (1999); World Gourmet Summit, Sydney (2001); Master of Australian Food & Wine (2002); Annual St. Moritz Gourmet Festival, Switzerland (2002) and the Flavours of Asia event at Napa Valley California (2004). His list of accolades includes being named Best Asian Ethnic Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004 and Executive Chef of the Year and Chef of t