BRAISED LUFFA GOURD WITH EGG WHITE

SALT Magazine - - A Day With -

When Ang first started seek­ing out work in the kitchens, he was fu­elled by lit­eral hunger.

He re­calls, “Dur­ing the time af­ter my Na­tional

Ser­vice, it was very dif­fi­cult to find a job. I came across a small zi char eatery, where I no­ticed that all the staff were busy but they were pro­vided meals. I wanted to find a job and have my three meals a day looked af­ter, so I asked for a job there.

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