The ex-Majestic Bay executive chef took a break after surgery and now heads the kitchen of humble zi char joint Lao Li Da Pai Dang in Simpang Bedok.
No part of this story or photos can be reproduced without permission fromDidn’t want culinary skills to go to waste but knew he “shouldn’t go back to fine-dining”
Although he did not have a timeline in mind, chef Soon says the hiatus ended up being “unexpectedly long” due to the pandemic. “Six months after I quit my job, Covid started. It took about two years for my recuperation and I was stuck at home for another two years due to the pandemic. I got so bored!” he quips. The chef lived off his savings during his break.
“I did not want my culinary skills to go to waste but I knew I shouldn’t go back to fine-dining. I used to have trouble sleeping as I’d be fretting over new menu items while in bed. Now, I don’t want to be too stressed out,” he says. Prior to Majestic Bay, Chef Soon cooked at now-defunct My Humble House, which was owned by Tung Lok Group, as well as several hotels in Malaysia and Singapore.About three months ago, the chef was introduced to Joey Lee , 43, and Jonathan Tan , 49, through a mutual friend. The husband and wife team, who own Bread Garden, a local bakery chain with four outlets, and Gary’s, a contemporary Italian restaurant at Rochester Park, were planning to open a zi char joint.
Lao Li Da Pai Dang, named after Joey’s surname, opened last December. Joey’s brother is a co-owner as well. Chef Soon does not own a stake in the business – he helms the kitchen and cooks daily at the restaurant together with a staff of five. “Work is less stressful now. I just want to offer a simpler, fixed menu and focus on cooking improved versions of classic dishes,” he says.located along the stretch of popular supper eateries in Simpang Bedok.
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