Like the culinary Oscars, the Bocuse d'Or competition is a biennial world chef championship held in France and is the world's most prestigious culinary event. Held in a theatre in Lyons, France, with the rowdy cheers of the live audience of about 1000 as its backdrop, the chefs prepare all their dishes live within 5 hours. The winning chef brings home the golden man - a golden statue of Paul Bocuse himself.

Qualification for the finals in Lyons, France are fierce: chefs compete in regional Bocuse d'Or competitions to even get to the finals - only 12 from Europe (out of 20 nations), four from Asia (out of 12 nations), three from Latin America (out of 12 nations) and a few wild card selections and national applicants reach the coveted competition's hallowed halls in Lyon.

It is with this keen competitive backdrop in mind that Singapore's entry into the Asian arena for the Bocuse d'or Asia 2012 -  Chef Yew Eng Tong, the unassuming Chef de Cuisine at The Cliff at Sentosa Resort & Spa, steps up to do Singapore proud on the world stage. Winner of the pre-selection round in Singapore for his imaginative use of the chosen ingredient, rabbit, Chef Yew made 3 garnishes using all parts of the rabbit within the slated 3 hour period to impress local culinary luminaries of his talent and imagination.

It comes as no surprise that Chef Yew has been making waves already in the culinary world stage: winner of the prestigious "Battle of the Lion" award at Food & Hotel Asia 2010,  Chef Yew was also part of a 6-member national team that clinched the championship title in the 2010 Expogast Culinary World Cup Competition. Chef Yew thrives on the intense nature of such competitions: "I love the adrenaline rush from adapting to the pressures of any competition and conquering it. Competing always spurs me on to the next level."

Having set his sights on the golden Bocuse d'Or Asia, may his star shine bright on the world stage.

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