Yong is so grateful for the support he received when he first started his business that he is now paying it forward by teaching other F&B aspirants how to make his signature Chinese dishes for free. — NORMAN GOH
GROWING up in Petaling Jaya, Selangor, Justin Yong was constantly surrounded by food. His father ran a restaurant that specialised in charcoal-fuelled char siew and roast pork, and the boy was fascinated from the get-go.
“I love cooking, so every time we went to the restaurant, I learnt how to cook by watching the chef who taught me formally here and there.
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