In & Around NSRCC
A signature dish at Fu Lin Men Seafood Restaurant
is the Peking Duck, roasted to perfection
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Intr
Faces Behind the New Dining
Concepts at NSRCC Changi
S
ince April 2019, two new dining concepts have been
introduced by the Passion Group of Restaurants at the
NSRCC Changi Clubhouse. Passion Cafe offers an array of tasty
local and international delights for the busy golfer and anyone
looking for a ‘grab and go’ meal, while Fu Lin Men Seafood
Restaurant offers succulent seafood and Cantonese-styled
cuisine. So who are the faces behind these new creations?
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Chef Jack Lau (left) an
Chef Roy Tan
24 RESORT VIEW
Group Executive Chef of the Passion Group Mr Roy Tan has over
40 years of experience and has several culinary achievements,
such as coming in second place at an international cooking
competition hosted in Japan. When asked what motivates him
daily in his job, “Cooking has always been my passion and it
makes me happy knowing that people enjoy the various dishes
that I make.”
Chef Tan oversees the entire menu planning and plating for all
the outlets under the Passion Group of Restaurants and works