Established in 18 November 1995, the Singapore HK International Restaurant Trade Friendship Association has indeed come a long way. The Association came to fruition after more than four years of tireless determined attempts of applying for official recognition. The Association strives to maintain its doctrine of elevating the status of the local food and beverage industry by establishing a friendly exchange of culinary innovations and ideas whilst bearing the best interest of our members at heart; not forgetting our wholehearted efforts in helping local charitable organisations.

In the early 1980’s, the Singaporean food and beverage industry was bereft of Hong Kong chefs. Employed on a contractual basis, the few Hong Kong chefs working here seldom kept in touch with each other and returned to their homeland once their contract ended. It was not till in the mid 1980’s, where Mr Lee Yao Bo of Mayflower Restaurant made an effort to gather his fellow chefs for friendly conversations over supper. The idea of setting up a Singapore-Hong Kong association began to take root in June 1989, when the group including Li Tai Lian, Dai Long and Chan Zhan Xi, gathered for monthly networking sessions over a meal. With an influx of foreign chefs, the impromptu group grew in strength and unity; it only seemed natural to legalise the association.

The Association came to being in 1991, with the tremendous help of Mr Luo Lian Guo, an experienced lawyer who helped draft our constitution. The Association was also extremely honoured to engage Mr Yao Zhao Dong of Singapore Trade Association, famous Chinese-American chef Martin Yan, Mr Yang Guan Yi of Ah Yat Abalone Restaurant and renowned gourmand Dai Long on the board of honorary consultants. With this collective strength and support from these famous luminaries, the Singapore HK International Restaurant Trade Friendship Association came into existence under the leadership of Mr Huo Ming Tian.