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October 21, 2018 welcome [member login]
Allam & McGuinness
Jonathan Barthelmess
Martin Benn
Mark Best
Martin Boetz
Boetz and Taylor
Boetz and Herbert
Glenn Bowman
Frank Camorra
O Tama Carey
Amy Chanta
Silvia Colloca
Natalie Conti
Serge Dansereau
Denis Daubry
Joshua Davidson
Ben Davidson
Holly Davis
Gianluca Donzelli
Rodney Dunn
Eggert and Whiteman
Alex Elliott-Howery
Oscar Espinosa
Matthew Evans
Peter Evans
Colin Fassnidge
Emma Ellice-Flint
Vincent Gadan
Peter Gilmore
Lorraine Godsmark
Ben Greeno
Analiese Gregory
Phillippa Grogan
Damian Heads
Herbie Hemphill
Alex Herbert
Stephen Hodges
Colin Holt
Dan Hong
Nhut Huynh
Belinda Jeffery
Mark Jensen
Alex Kearns
Matthew Kemp
James Kidman
Grant King
Kylie Kwong
John Lanzafame
Anthea Leonard
Poh Ling Yeow
Valli Little
Gregory Llewellyn
Ross Lusted
Hassan M’Souli
Kumar Mahadevan
Greg Malouf
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Stefano Marano
Andrew McConnell
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Lyndey Milan
Milgate & Abrahanowicz
Sam Miller
Phillip Mitchell
Monday Morning Club
Michael Moore
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Sean Moran
Victor Moya
Lauren Murdoch
Justin North
Ricky Ocampo
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Pavoni & Moya
Alessandro Pavoni
Dan Pepperell
Paul Pereira
Damien Pignolet
Giovanni Pilu
Pilu & Pavoni
Pilu & Zamboni
Sean Prenter
Tiw Rakarin
Michael Rantissi
Adrian Richardson
Danny Russo
Brent Savage
Dietmar Sawyere
Marly Schimmelschmidt
Ben Sears & Eun Hee An
Shek and Cheong
Frank Shek
Somer Sivrioglu
John Susman
Gabriele Taddeucci
Darren Taylor
Frank Theodore
Kirsten Tibballs
David Tsirekas
Jeff Turnbull
James Viles
Joanne Weir
Clayton Wells
Alistair Wise
Nicholas Wong
Stanley Wong
Matteo Zamboni
Federico Zanellato
Adriano Zumbo

Stanley Wong

Stanley Wong

Combining hisextensive international career and unique culinary perspectives, Chef Stanley Wong leads the Eastside Kitchen + Bar team to delivera contemporary, urban dining experience.

Stanley studied at aprestigious Hotel School in Germany where he learnt the foundations ofhospitality from housekeeping to cooking. He always felt a strong pull to theculinary aspects of the course, so went on to gain a chef’s apprenticeship.Working in restaurants in Germany and Switzerland including the Michelin-starredWaldhotel Friedrichsruhe and Hotel Kronenhof, St. Moritz, Stanley moved around gaining experience and exposing himself to asmany new influences as possible. Yet he always longed to travel more.

On a quest toconnect with his Chinese heritage, Stanleyset out to find work overseas and he eventually connected with a new hotelsoon to open in South Africa, The Palace of the Lost City in Sun City.Ironically, he ended up working there in an Italian restaurant and thisexperience opened a whole new world of opportunities for him. It was whileworking in South Africa that Stanley wasan integral part of the inauguration luncheon of Nelson Mandela with over 2000dignitaries from around the world.

Stanley then secured aposition at the luxurious Mandarin Oriental Hotel in Hong Kong, where he workedfor five years leading a team of over 120 chefs. He was then asked by iconic chefJean-Georges Vongerichten to open a restaurant with him in New York, where hewent on to work for five years cooking South East Asian fusion food.

Already drawinginspiration from Asian cuisine, Stanley’sstint in New York further cemented his unique style which combined elementsof his classic French training and his international experience. Moving back toHong Kong Stanley worked for a majorrestaurant group opening various venues including three at The Venetian inMacau as well as opening his own bespoke private kitchen and catering business.

Stanley was invited by Dr.Stanley Quek, the property developer behind the Kensington Street project, in2015 to work a restaurant for the new precinct. Eastside Kitchen + Bar is now one of the developments most excitingeateries, affording Stanley theopportunity to express his creative vision through the venue’s menu andatmosphere. Merging New York style ambience with contemporary, fresh andcurious cuisine, Stanley’s expertiseand illustrious career culminates in a truly unforgettable dining experience.