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Ken’s mother, the eldest of six siblings, continued this legacy, earning the prestigious Stewardship of Cultural Heritage Award for her long-standing dedication to preserving their traditional craft. Her efforts reflect a deep familial respect for cultural continuity and mastery passed down through generations.
Innovating Through Brand Expansion and Culinary Wellness
Building on the traditional foundation, Ken and his team launched Nanyang Chef, a private dining concept that emphasizes wellness-driven ingredients sourced globally. By incorporating elements like Bhutan’s organic red rice and Sarawak’s Engkabang butter (a rare, plant-based butter from the Borneo rainforest), they merge tradition with innovation to create unique culinary experiences.