Cathay Pacific Lounge Chefs-Turned-Hawkers Sell Shiok $8.90 Satay Chicken Chop
It’s the same dish they used to serve to celebs like Simon Yam and Nancy Sit.
Just up till October last year, Audrey Khoo was cooking for the stars. A junior sous chef at the exclusive Cathay Pacific Lounge at Changi Airport’s Terminal 4, the 51-year-old helmed the Noodle Bar there serving dishes like laksa and wanton mee to celebs and high-flyers.
As the Covid-19 pandemic dragged on, the lounge was forced to close temporarily. Audrey, along with her colleagues Edmund Yeoh, 45, and Chris Tan, 47, had to take a “deep pay cut”. They were employed by a Hong Kong company who caters for Cathay Pacific. Both Audrey and Chris – a Western cuisine kitchen assistant – had worked closely with sous chef Edmund for three years, during which they built a good rapport.