We have received many write-ups and have even been emailed comments by our customers. Here are a few of our favourite pieces...
 

"Johor-born, Singapore-trained Chok was heralded by food critics as one of the few fusion chefs to successfully master the genre...
 
At the [Academy Bistro], Chok serves dishes like pasta with tobiko and mayonnaise, and fried cod with soya glaze using top quality ingredients like Atlantic cod tuna, Angus beef, lamb rump and quail.  There is no service charge, and the menu changes every week." - Teo Pau Lin, Sunday Times

"He's a rare and daring chef who puts his Singaporean palate first because that is what he is most comfortable with. And the results are distinctively Singaporean, and distinctively his own. " - Jaime Ee, Business Times 

"The Valrhona Chocolate Petit Four was a chocolate-lover's delight. If you are adventurous, you will probably appreciate the little touches Chef Chok has added – one of the delectable desserts had a tinge of lemongrass, which gave a refreshing twist to the dessert."  - Amy Yeong, AsiaOne, Wine, Dine & Unwind