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Wilson Ang is tall, towering a head above us in a black T-shirt, black pants and black crocs at the entrance to his small Jurong East eatery, The Gyu Co. In our hour-long chat, two words keep popping up: ”French” and “foie gras”.

The former is the chef’s culinary speciality, honed over a decade at places including acclaimed New York-based French chef Daniel Boulud’s namesake DB Bistro and Oyster Bar in Marina Bay Sands. The latter is his favourite ingredient, snuck into creations from lotus leaf rice at his last workplace, casual Asian fusion restaurant and wine bar The Wine & Gourmet Friends, to the wallet-friendly wagyu bowls he now dishes up for office workers and residents in the west.

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