1. Tell us a bit about your professional career.

I started cooking young, helping out at my parents’ hawker stall in Singapore. That early exposure grounded me and taught me a lot. Over the years, I’ve worked with incredible chefs and led kitchens like Iggy’s, which was ranked among the World’s 50 Best. Moving to Dubai opened new doors and eventually led to launching my own consultancy. I’ve always focused on building concepts I believe in—like Goldfish with Sunset Hospitality—which was recognized again this year in the Michelin Bib Gourmand category. I wear two hats now: as a chef and a restaurateur. It’s about staying hands-on, keeping the food honest, and delivering an experience that feels personal.

2. What is your philosophy or motto (10 words)?

Unapologetic. Disruptive. If they’re hungry, feed them.

3. What is your dream in life?

For me, it’s about building things that last—restaurants with soul, teams that grow together, and food that makes people feel something. If one day people look back and say I helped shape how Southeast Asian or Japanese cuisine is understood in this region, that would be great. At the end of the day, I just want to leave behind a good name—someone who played a role in shaping the city’s food scene.

4. What are your current projects and plans?

Right now, I’m focused on refining what we’ve built with Goldfish, Harummanis, and Funkcoolio. No rush to open more. Less is more, I guess. We want to do better, not bigger. The goal is to stay relevant, keep evolving, and make sure every experience we create is solid.