Gwyneth Ang, a 30-year-old chef from Singapore, has come a long way from her first job at a Michelin-starred restaurant, Burnt Ends. She started her culinary journey as an intern, learning the art of wood-fire cooking. After graduating, she worked her way up to manage the restaurant's wood-fired oven. But Ang had a different dream—to elevate local cuisine. She opened a hawker stall selling prawn noodles, challenging the norms of cheap food. Despite its initial struggles, the stall eventually expanded into a full-service restaurant, Zhup Zhup, which earned a Michelin Bib Gourmand. Now, she’s back in the restaurant scene with a modern Asian seafood restaurant, bringing her unique touch to the table.

Ang faced many challenges along the way, from the cramped conditions of the hawker stall to the price ceiling of local food. But her passion for cooking and her desire to create high-quality dishes kept her going. She credits her training at Burnt Ends for giving her the skills and confidence to succeed. Her new restaurant combines her love for local cuisine with modern techniques, offering grilled seafood at night and prawn-broth ramen during the day.

Ang’s journey serves as an inspiration for young entrepreneurs in Singapore’s food and beverage industry. She believes in charging appropriately for quality food, rather than just meeting customer expectations. Her next goal is to reach for the coveted Michelin stars, but she’s focused on putting out the best food she can.

A Young Chef’s Journey from Hawker Stall to High-End Restaurant

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