BAKED SCALLOPS WITH ABALONE IN PORTUGUESE SAUCE
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