26/09/2026
Today, I sat down and had our own Sliced Pork Bak Kee Mixed Pork Soup with our version of Hokkien Yam Rice.
Nothing fancy. Just our own food, cooked the way we serve our customers.
Our Chilli Cuka goes well with the sliced pork as a dipping sauce, but I also like pouring a little over the yam rice. The chopped garlic, pickled cili padi and dark caramel sauce give it another kind of taste — can dip the pork, or pour it over the rice. Simple, but shiok. 😋
After so many years in the kitchen, one thing I still believe in:
A chef must eat his own food.
We can have SOPs, recipes, measurements and costing all written down. But sometimes, the paper doesn't tell you everything.
You have to sit down, take a bite, taste the soup, chew the meat, eat the rice and ask yourself — something missing? Too salty? Too sweet? Texture not right? Today’s taste different from yesterday?
Sometimes we find that we have missed a small detail. Sometimes it could be the ingredients, the cooking time, the fire, the weather or simply a small change in the way something was prepared.
That is why I still QC my own food.
Not because we think our food is perfect.
Because we know it can always be better.
After all these years, I still prefer to taste it myself rather than just trust the SOP.
The customer eats it once. The chef should eat it many times. 😄
