Rendang, sambal and cookie tins, cooked by one chef

I started as an intern at Mandarin Oriental, then went on to learn pastry at a Michelin-starred restaurant in Goodwood Park Hotel. Since then I have cooked in hawker centres, restaurants, fine dining rooms, pop-ups, catering kitchens and private homes.

I trained in Italian and Japanese cuisine professionally. The more I learned, the more I kept coming back to Malay food, and how much of it still has not been given that same care.

Greenkook is what came out of that. Rempah pounded fresh and braised slow, with a pastry section's discipline behind every cookie and brownie.