SINGAPORE'S chances of winning the soccer World Cup might be slim, but it has a good shot at the culinary World Cup - the Bocuse d'Or.
The biennial championship in Lyon, France, was started by legendary French chef Paul Bocuse in 1987. It is the most prestigious cooking competition for individual chefs.
Chef Bocuse is the first chef in France to be decorated with the Legion of Honour for his culinary achievements, which include holding a three-star Michelin rating for the past 37 years.
Speaking to Life! in Stavanger, Norway, where the European selection for the finals was held this week, chef Bocuse, 82, said: 'Everybody who makes it to Lyon has a chance, so why not Singapore?'
Chef Jason Tan of the European restaurant Julien Bompard at Ascott Raffles Place in Finlayson Green, which opens this month, is representing Singapore at the finals next January.
Singapore has taken part in the contest five times and it is the only Asian country to have made it to the top three.
The record was set by chef William Wai, now an executive sous chef for catering with Singapore Airport Terminal Services. He came in third in 1989.
Read the full story in Friday's edition of The Straits Times' Life
