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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.

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