How did you start your journey?
Specialises in Asian Fusion cuisine, and loves experimenting with robust Asian flavours using classic European technique.
Where is your cuisine inspired from?
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.
No description provided.
Maki Chef | Roka Canary Wharf | 2017 - 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.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
English, Chinese, Cantonese
How far can you travel?