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From Mondays to Fridays, Andrew Khng, 60, wears multiple hats. He is the director of a construction company and also volunteers as an honorary consul of the Republic of Congo. But come Friday night, Andrew puts on another hat — as the cook behind his home-based business, Towkaycooks, serving up the Cantonese dim sum classic of lor mai gai, glutinous rice steamed with various toppings (traditionally chicken). Yes, the towkay here refers to Andrew. 

While he spends his weekdays overseeing the construction company (he’s been in the industry for almost 40 years), he also represents the Francophone country in Central Africa. 


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