It has been all about beef ever since Yusof Dayan Iskandar Carey stepped away from his banking career and a short stint as a remisier. The owner/chef of Butcher Carey, a thriving steak restaurant that he set up in 2016, has had an eventful journey, leading him to where he is today.
He may be the one who cooks the cut and type of beef you choose at his restaurant, but he does not consider himself a chef. The focus is on the meat, from farm to table.
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