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The chef's culinary journey started in fine dining, where they learned techniques such as brining proteins and precise plating, which they now adapt to the hawker setting. Initially, they did private dining under the brand "Arang," experimenting with high-end dishes, some featuring Japanese influences like kachang topped with hamachi, and elegant presentations of chili and kavars.
When the opportunity arose to operate a hawker stall, they saw it as a chance to bring their elevated cuisine to a broader audience. Despite initial skepticism—given the unfamiliarity of dishes like Nasi Krabu—their persistence paid off. After about six months, media coverage and word of mouth helped solidify their success.