The Faces Behind The Food

Wafuken is opening its second outlet; these are the people who built the healthy eatery’s foundation right from the start

- Kiara Liew

One misconception many have about eating clean: it tastes terrible, and will make you miserable. If you’re one of the uninitiated, a taste of Wafuken’s healthy but umami-rich meals will have you changing that mindset completely.

They’ve got a whole range of nosh for well-balanced donburi combinations, all of which were designed to be eaten without sauces (though you can request for them). And while the sous vide cooking method is often associated with higher-end eateries, Wafuken uses that for their meats so as to retain optimum flavour, moisture, and nutrients.

First starting out as a humble food kiosk in a food court a couple of years ago, Wafuken has now steadily grown thanks to passionate owners and a large base of regulars, and will be opening their  second outlet on 12 June – this time, with their own standalone flagship unit that’ll allow customers to dine in.

Banking on the growing habit of people ordering meals in, Wafuken is also aiming to further their delivery areas in order to serve healthy meals to people at their convenience.

Meet the founders: Jake Pang and Edmund Goh

Some have concerns about the safety of sous vide dishes as food is generally cooked at a lower temperature than usual.