Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Specialises in Asian Fusion cuisine, and loves experimenting with robust Asian flavours using classic European technique.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My parents sell 'Fried Kway Tiao' in Hawker Centre in Singapore. Since I was young, I would be there to help them with preparation and serving. My mother is a good cook and I always hang around in the kitchen to get cooking tips from her.
Roka Canary Wharf
Maki Chef (Jan 2017 - Jan 2018)
I worked with Roka after I graduated from Le Cordon Bleu, London in Dec 2016. I started as a Gyoza Chef in Roka Canary Wharf. Soon after that, my head chef move me to hotline, preparing hotpot, grilled chicken and hot salad. I expressed my interest in working with Sushi Team and I was given the opportunity after 5 months in Gyoza and Hotline Station for 5 months. I spend 7 months with Sushi Team, picking up skills on making Maki, Nigiri and filleting fish.
No description provided.
Travel: 55 kms