Chef Norman Lim has 29 years of experience in the culinary industry and specialises in Japanese cuisine, particularly sushi. He reveals the secrets of Japanese cuisine: simple techniques, cooking from the heart and the best ingredients that the world has to offer. “Over at the Japanese counter in Town Restaurant at The Fullerton Hotel Singapore, I showcase how I prepare and serve sushi in an authentic and creative way”, Chef Norman explains. “People often ask me what makes a good Japanese chef. I feel much is dependent on the skills of the chef and the freshness of the ingredients. Given that I am not a Japanese native, I have always felt I must work twice as hard to embody the Japanese culinary culture.” Chef Norman continues, “The basics will only provide you with a foundation on which to build your cooking skills, the rest is up to you to make the dish your own.” Besides his signature dishes like Chirashi Sushi, Chef Norman also finds delight in creating new Japanese appetisers like Hon Maguro Salad Wafu Goma Kaiseki culinary art form, he had the opportunity to embark on his career in established Japanese restaurants in Singapore including Kampachi at Equatorial Hotel and Shima at Goodwood Park Hotel.