I consider myself an artist and creative person, but I was born into a Chinese Diaspora restaurant family. My father’s Poon’s Restaurant, established in late 1960s, was the most popular restaurant during the 1980–90s in Nadi Town, Fiji Islands where I was born. I migrated to Singapore in the late 1990s.

When my father passed away in 2018, I decided to honour his memory by cooking one hundred dishes and self-publishing a book of recipes and photographs. My father’s name was 百, hundred in Cantonese. 

I then decided to do what my father did – feed people. This was how my current journey as a chef and my supperclub began in 2019. My supperclub is named after my father’s Poon’s Restaurant, and I cook food from my own third culture, diaspora, and family history of migration from Southern China to the South Pacific, then now to Southeast Asia.

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