Impressive Seafood Paella, Fish & Chips At Hawker Stall By Ex-Sous Chef Of Michelin-Starred Restaurant
Fin-ery Kitchen serves restaurant-quality western grub like Spanish garlic prawns from $8.
Fin-ery Kitchen is easily the fanciest stall at Nam Wah coffeeshop on the Bedok Reservoir block. With its neon signboard and rope-covered counter with hand-painted dish names like ‘Grilled Seafood’, it exudes chic beach bar vibes. The seven-month-old new kid on the Bedok Reservoir block is helmed by chef-owner David Toh and his team of three bright-eyed young cooks. They serve Western hawker fare that reads more like a casual restaurant’s menu: seafood paella, barramundi fish and chips, buttermilk chicken, Philly cheese steak and burgers.
Looking spiffy in his chef’s uniform, the boyish 39-year-old chef and father-of-two is a SHATEC-trained Western cuisine chef. He started his career at Raffles Hotel and Ritz-Carlton Millenia, followed by stints at several eateries including time as sous chef at one-Michelin-starred French restaurant Jag. Most recently, he pivoted to Chinese cooking — he was the youngest in the team of executive chefs at restaurant chain Paradise Group, and was in charge of Lenu, Le Shrimp Ramen and Canton Paradise Noodle & Congee House. He left in September 2022 to become his own boss.
No part of this story or photos can be reproduced without permission from 8days.sg.