SEVEN DISHES: SEBASTIAN NG
The chef-owner of VENUE by Sebastian on food, family and running a restaurant.
“The very first contact I had with cooking was stirring kaya for my mom when I was about five years old,” shares Ng. Perched on a stool, he had painstakingly tended to the pot of the coconut and egg jam, as it bubbled on a charcoal stove. Little did Ng know then that he would be cooking throughout his whole life.
Ng’s desire to work in kitchens stemmed from him being inspired by an uncle who owned a Chinese restaurant in Long Island, New York. At the age of 15, while still in secondary school, Ng decided that he wanted stop studying and go to work for his uncle in the States. “My mum was quite upset when I told her. She wanted me to finish my ‘O’ Levels first before I took the leap.” Unfortunately, due to health issues, Ng’s uncle had to shutter the Long Island restaurant before Ng could visit. Determined to pursue a culinary career, Ng went on to enroll in SHATEC in 1994, after completing his ‘O’ Levels.