Sheng wanted to present flavours suitable for the Singaporean palate. — Straits Times/ANN
AT 10pm, when most students were winding down, Lee Ray Sheng was firing up the wok at his Nanyang Technological University (NTU) hostel canteen stall.
Armed with garlic, bean sprouts and soya sauce, the second-year computer science undergraduate transformed a quiet canteen into a late-night supper venue.
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