05/05/2026
Sometimes when I think about how I started and how it's going, I feel like I've aged ten thousand years in this F&B journey of the last ten years. Yet, the 70-80hour work days I keep 7 days a week every day without rest for the last ten years are without doubt something that ironically keep me going and keep me alive.
There are some of us who simply cannot live without working. We were just wired this way, hateful of slovenliness and allergic to blubbering sedentary masses. And it shows, in the obsession with which we do things and how we're always 'hustling' juggling thousands of things at the same time, to make a dollar or two somewhere, just to survive and just to stay alive.. in more ways than one. I'm not glorifying the hustle culture, the long days and nights of back-breaking sai kang work. In an ideal world (not found in my universe, unfortunately), none of us would have to work and money just drops from the sky.. or given to us by pliant husbands. But what about the here and now, or what about those of us who don't have the luxury of a husband or parent supporting us in our daily basic needs? This is why some of us are obsessed with cooking the best for strangers, and never for 'friends and family'... because we don't care for the opinions of sheep.
This has been more than a journey, this has been a testimony to the kind of resilience, tenacity and obsession with Chinese food that endures the test of time. And this is why food is beyond brilliant. It's exquisite. Made by only the best and honed by the best in Singapore, Germany and possibly even China.
To more decades of excellence.