YOU WERE AN ENGINEER PRIOR TO BECOMING A CHEF. WHAT WAS THE DEFINING MOMENT IN YOUR LIFE THAT SPARKED THE CAREER SWITCH?
It was always a constant thought. I had always wondered if I could have a career doing what I love and I did not want to grow old and regret not trying it.
YOU ARE NO ORDINARY CHEF AS SUSTAINABILITY IS A BIG PART OF YOUR EXPLOITS, WHAT LED YOU TO CHAMPION SUSTAINABILITY IN YOUR COOKING?
I travelled across Malaysia, Thailand and the Philippines two years ago to host a food documentary on Channel News Asia. It was there I got to see first hand the effects of our daily practices ripple out and cause problems in the world — whether it’s global warming, overfishing or use of plastics.
This story is from the December 2020 - January 2021 edition of MEN 'S FOLIO Singapore.
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This story is from the December 2020 - January 2021 edition of MEN 'S FOLIO Singapore.
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