Sowing The Seeds Of Growth

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 yong tau foo and other locally inspired dishes all year round.

Chef Gan may not be a household name, but he's well known in local food circles as a strong talent, if not a strong-headed one who eschewed the usual career path of most chefs.