The recipe for paying it forward

Yong is so grateful for the support he received when he first started his business that he is now paying it forward by teaching other F&B aspirants how to make his signature Chinese dishes for free. — NORMAN GOH

GROWING up in Petaling Jaya, Selangor, Justin Yong was constantly surrounded by food. His father ran a restaurant that specialised in charcoal-fuelled char siew and roast pork, and the boy was fascinated from the get-go.

“I love cooking, so every time we went to the restaurant, I learnt how to cook by watching the chef who taught me formally here and there.