Born in an area near Lake Constance in West Germany near the border of France. Switzerland, Austria. Peter Kuehfuss has worked in Asia since 1982 but his early training in the European region has afforded him a wealth of experience in the culinary methodologies. The mix of European influences features strongly in the 43 year old’s cuisine as does his experience working in the Far East particularly in the Philippines where he won the 1986 Gold Medal for ‘New Culinary Skills in Philippines Cuisine’. Trained at the Hotel School Baduberkingen Kuehfuss arrived in Asia as a sous chef on board the cruiser. ‘Pearl of Scandinavia’. Since then he has worked in hotels throughout Hong Kong and Singapore. Peter prefers to concentrate on health oriented dishes placing great importance on not overpowering the basic fresh local ingredients combined with imported produce, with elaborate sauces and side dishes.

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ROASTED YOUNG LAMB LOIN

AND SEA SCALLOPS WITH A MILD

MUSHROOM AND PEPPER

COMPOTE

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MARINATED FRESH SALMON WITH

OLIVE OIL AND BALSAMIC

VINAIGRETTE

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BAKED PEACH PECAN SOUFFLE ON

A RASPBERRY COULIS

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