SALT Magazine - - A Day With -

As its name sug­gests, Chef Kang’s Pri­vate Kitchen is a rather small out­fit. With just four ta­bles and a max­i­mum ca­pac­ity of 33 din­ers, the restau­rant is just the per­fect size for Ang as he gets to stay in the kitchen and do most of the cook­ing. He says jovially, “[A] Small kitchen means we can­not earn a lot of money. But I’m not here to make big bucks. I’m here to be happy and en­joy cook­ing for my guests. I can fo­cus on guar­an­tee­ing them qual­ity food and a good time.”

Reg­u­lars who’ve fol­lowed him since his Can­ton Wok days make up the bulk of Ang’s cus­tomers. But ever since he re­ceived a Miche­lin star, his reser­va­tion book has been steadily fill­ing up with new cus­tomers.

To cater to those fa­mil­iar with his cui­sine and

Baked scal­lops with abalone in Por­tuguesesauce

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