"But as you start to grow older and you advance further into your career, your body starts to give up on you," Mok said, reflecting on her time in Michelin-star kitchens.
"I quit my job as a sous chef at Singapore's Raffles Hotel. I started hosting guests in February... the idea for Fragment finally panned out," Mok shared, revealing her transition from high-pressure kitchens.
Mok remarked, "The adrenaline rush used to keep me going through long 14 to 16-hour days in the kitchen, but it became unsustainable as time passed."
"Now, she serves up Southeast Asian-inspired dishes to 24 guests weekly and is happier than ever," conveying Mok's contentment in her new venture.
Collection
[
|
...
]