Ordering in: A young chef started selling meat during the pandemic but has now made a successful restaurant out of it

The tomahawk steak is cooked to absolute perfection and features pink slices that are buttery soft and incredibly succulent. — Photos: HONEST BUTCHER

Nicholas Thang may only be 30, but he’s already accomplished more than many people twice his age. The exuberant young chef has worked in a number of five-star hotels in Malaysia, had a stint in Singapore, opened his own snack food business and a burger restaurant, and now runs a food consultancy business with his wife.

Under the auspices of the consultancy business, he has helped open 69 restaurants (some of which he owns and runs). A few months before the movement control order started in March 2020, Thang opened a bar, but when the Covid-19 pandemic first began, he decided to cut his losses and shut down the business.