It took him a few years to be comfortable in his own skin, and now Meta’s chef Sun Kim is not about to let anything change that – not even the pressures of maintaining his restaurant’s Michelin star rating.
South Korean-born Sun Kim earnestly tells the story of the latchkey kid who, through necessity, discovered that he really enjoyed cooking. It was this passion that sustained him when he was enduring harsh treatment at the bottom of the pecking order in restaurant kitchens – be it at the tonkatsu shop in Seoul where he interned during school holidays as an 18-year-old, or at the renowned Tetsuya’s in Sydney, Australia.
He had fallen in love with the restaurant after reading chef Tetsuya Wakuda’s cookbook, and learnt English in six months so that he could apply to Le Cordon Bleu Sydney and get himself one step closer to the restaurant. When he did not get a response after sending more than 20 job applications, he started to loiter at its entrance, hoping to pass his resume to staff.
Denne historien er fra Issue 22-utgaven av The Peak Selections: Gourmet & Travel.
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Denne historien er fra Issue 22-utgaven av The Peak Selections: Gourmet & Travel.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
