The squid ink pasta is topped with a hefty portion of ikan patin, an unusual choice but one that Jay pulls of quite successfully. — Photos: ABIRAMI DURAI/The Star
There are times in life when the odds are against us, luck isn’t on our side and we are plunged into a dark, dark abyss. Crawling back to the surface can seem insurmountable but for the people who triumph over adversity, it is often testament to their strength of character.
This is exactly what talented chef Jay Chang faced when things went south at his former eatery, Back Alley Pasta.
