How bariatric surgery helped a star Singapore chef lose 55kg

What are your first memories of food? “We have a dessert at Corner House called My Favourite Childhood Memory. When my family and I had breakfast, there was always kaya [coconut jam], fruit jams and peanut butter.

“When I was a kid, I found peanut savoury and kaya sweet, so I thought, ‘Why can’t we eat them together?’ So, the dessert is my favourite childhood breakfast: peanut butter and pandan kaya, with toasted bread, meringue and coconut sorbet.”

How did you get into cooking? “When I was about 15 years old, during a summer holiday, I wanted to make some pocket money, and so worked as a waiter, salesman and supermarket assistant. But after trying each for a few days, I didn’t like any of them. Then I worked at a pizza café as a dishwasher and kitchen helper. All teenagers love pizza, and I watched the guy make them with just flour, water and yeast. After that, I told my parents I wanted to go to hotel school.”

Tell us about Robuchon a Galera (now Robuchon au Dôme), in Macau, where you worked 10 years ago. “That was a great experience. I worked there for a year, and that’s when I understood what world-class cooking really is. One thing I learned is not just how to make a signature dish, or the recipes, or about the best ingredients, but the discipline of the kitchen. Everyone needs to be disciplined, to follow the true direction of Mr Robuchon.”

As a chef, is it important to go exploring? “My priority is to explore through food. In the past, I spent all my money eating in good restaurants. When you’re in a junior position, you don’t earn much, and my parents didn’t understand, they thought I was crazy. But in my heart, I knew what I wanted to do.

“You can cook or learn from the best chef, but that doesn’t make you the best chef. You have to train your palate to understand good food. Otherwise, how do you know your food is good?”