From burning his fried rice during home economic class to rising up the ranks to become executive chef of award-winning Momofuku Ssäm Bar, Max Ng shares his journey to success with Victoria Lim.
This is not a position Ng would even have dreamt of as a schoolboy baking apple pies who once burnt his fried rice during home economics class at Temasek Secondary School. Now 33, Ng is grateful for the opportunities he has been given over the years – as a student at the Singapore Hotel And Tourism Education Centre (Shatec) and the Culinary Institute of America as well as an intern at Pan Pacific Singapore – to get this far.
Ng first got an internship at Momofuku Ko – he showed up at the bar on a Saturday afternoon, after sending out 20 emails – with his knives and chef’s coat to ask for a trial. “Even if I was rejected, at least I’d know immediately,” he recalled. He passed the trial and started his internship the following week. From there, he worked his way to reach commis chef position at Ko in 2013, where he was in charge of receiving stocks, cleaning the produce and making meals for the restaurant crew.
“At Ssäm, we really encourage and celebrate diversity, because that’s very important to our creative process. As Singaporeans, we’ve been exposed to so many cultures, not only Southeast Asian, but French, Japanese and even Australian cuisine. That really gives me the advantage of knowing more, and helps me to understand more when it comes to other cuisines,” he added.
Bu hikaye Epicure Magazine dergisinin August 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Epicure Magazine dergisinin August 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
West-bound
An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.
Contemplative Experience
Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.
Languorous Sundays at Loloan
Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..