CULINARY TRAILBLAZER

An international career specialising in Japanese cuisine, extensive stakeholder management experience, and the ability to create a cohesive and effective operational flow between front of house and kitchen are just some traits that define Chef Rose Ang.

- WORDS PRIYANKA ELHENCE

A career spanning 29 years with extensive international experience — Rose Ang is not your typical female chef. Already an accomplished mentor and leader in the (largely male-driven) culinary field, Ang also has experience in leadership and management roles in the hospitality industry, making her a rarity when it comes to being an all-rounder chef.

Her latest position is Founder-Chef of the upcoming Domo, which occupies the former digs of Mikuni on Level 3 of Fairmont Singapore. Here, you can expect a new robatayaki concept restaurant that blends Japanese and international influences.

Sprawling over 7,500 sq ft, the 220-seater restaurant has a casual space and a more fine-dining area with five private rooms (the largest of which can seat 20 pax) each offering a full menu. Along with robatayaki, Ang’s multi-concept vision has Domo offering innovative sushi, tempura, fish dishes, grilled dishes, as well as omakase. “With my extensive experience in Japanese cuisine and having worked extensively with Chef Nobu Matsuhisa in several of his restaurants around the world, my vision for Domo is to create a relaxed, high-quality dining experience, without the confines of prolonged fine dining.”

Inspired by her baptism by fire at the acclaimed ROKA group, opening her own restaurant to showcase her innovative and bold style was a no-brainer for the seasoned 50-year-old. Despite Singapore brimming with many Japanese eateries, Ang believes that robatayaki is a niche just starting to come into its own here, a space that she is looking forward to filling with her forward vision and thinking.