SALT Magazine - - Contents -

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.

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