In a career that has spanned over three decades, chef Justin has risen through the ranks, starting as a trainee at the Mandarin Oriental in Singapore followed by The Oriental in Bangkok, and these experiences spurred him on to pursue his dream. He withdrew his life savings to finance a year’s trip to Europe, where he worked in the kitchens of some of the most feted Michelin-starred restaurants in the world. Here he honed not only his skills but established his own personal culinary style, which marries the precision of French technique with contemporary finesse, and occasional deft hints at his Chinese heritage.