ON THE PASS

One of the hardest workers we know, Chef Jun Wong earned her culinary chops at Robuchon au Dôme in Macau, Narisawa in Tokyo and Sixpenny and Le Petit Flot in Sydney. That being said, the last thing she wants to do at home is to pick up her kitchen tools; instant noodles and pre-sliced cheese are her go-tos on her days off.

LUNCH MON-FRI 12PM-2.30PM DINNER MON-SAT 6.30PM-10.30PM