IF PATIENCE IS a virtue, Gan Ming Kiat has loads of it. While most eager young Singaporean chefs would plunge straight into opening their own restaurant at the first sign of popularity, he bided his time with his sought-after popular private dining outfit Mustard Seed, till he was very sure he could make a restaurant work both creatively and financially.
That time has come, because by June this year, Mustard Seed will evolve into a proper restaurant, when fans can look forward to having his homemade...