Driven by curiosity that in turn guides their creativity, the sisters worked out how to incorporate ingredients and many savoury dishes into bread and pastry, unlikely pairings that enhanced their flavours and this also differentiated them in this competitive industry.
Koh on the other hand shared that her “greatest work challenge is consistently coming up with new ideas, dishes and flavour pairings that is fit for a three Michelin-starred French restaurant that aligns with chef’s vision and passes the taste test.”
These women are passionate about honing and perfecting their crafts, finding creative and fun ways to continue their growth trajectory. Phan added: “Using a wok is about technique, we shouldn’t use brute strength with a wok. If I’m tired, I hold the wok to my waist while I scoop so it acts as a lever. I’m not very tall so I adjust things in the kitchen so that I’m comfortable. We don’t always have to do it like the boys, we can do it our way, and even do it better.”
It is admirable that these Singaporean women overcame challenges to carve out successful careers in Hong Kong known for its competitive edge in food and gastronomy and are thriving today despite the uncertain global economic climate.
As Phan confidently said: “It begins with us to change the narrative. We should not tell ourselves no before even trying.”
“I don’t have decades of experience in this Chinese cooking field, but I am equipped with the science of cooking and a discerning palate,” she continued. “Like playing tennis, if you don’t have strength for a backhand, you use both hands. You learn to pivot.”
