Saturday October 27, 2012
Willin and cookin’
Going the distance: Hong Kong chef Mak Kwai Pui (left) owns the one-star Michelin restaurant Tim Ho Wan, where Low (right) found some really good Malai Gao (Malay Cake). THOUGH he’s not a chef by training, Willin Low’s cooking is something to be reckoned with, particularly since he owns five successful food and beverage establishments in Singapore.
His take on food is daring and described as “innovative”, often combining completely unexpected ingredients in one dish and making them work.
“I love to eat. Many of the conversation I have with friends or customers invariably revolve around the subject of food. We talk about our travels and the good places to eat. Once I hear a particular place’s name a few times, I will try to check it out the next time I’m in the area,” he said.
The 40-year-old, however, is an old hand when it comes to the Hong Kong food scene, having travelled there frequently for many years now just to go on the food trail. His passion for the kitchen started while studying because cooking helped console his homesick classmates and saved him from the much-hated food served at the residence hall.
Even after starting his career as a lawyer, Low continued working as a chef-for-hire over the weekends. This went on for eight years before he finally decided to open Wild Rocket, his first restaurant. The rest, as they say, is history.
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