They dined at Den, a two-Michelin-star modern kaiseki restaurant, and it was a transformative experience for Joyeta Ng. Ng, now 35, recalls it as a „light bulb moment“ that sparked her passion for food and cooking. After her meal at Den, she was so inspired that she immediately reached out to the restaurant’s owners, chef Zaiyu Hasegawa and general manager Emi Hasegawa, to ask for a job. Despite having no prior professional cooking experience, Ng landed a position at the prestigious restaurant and thrived in various roles over the next seven years.
During her time at Den, Ng had the opportunity to learn from Chef Hasegawa and travel internationally for collaborations and pop-ups. She discovered a love for sharing food and creating joy through cooking, which led her to explore different culinary paths. Ng realized that she did not want to cook Japanese food exclusively and decided to forge her own cooking style. She returned to the UK, where she worked at fine-dining restaurant Kitchen Table in London and also spent time at the three-Michelin-star Copenhagen restaurant Noma’s pop-up in Kyoto.
Ng’s culinary journey eventually brought her back to her Cantonese roots, where she began to cook the food she grew up with. She reached out to Danny Yip, owner of the Michelin-star Cantonese restaurant The Chairman, and became the first chef to intern at the renowned establishment. Working at The Chairman allowed Ng to appreciate the sophistication of Cantonese cooking and develop a deeper respect for the cuisine.
In July, Ng showcased her diverse culinary skills in a three-day cooking pop-up at Pachamama East in Shoreditch, London. Her multi-course Cantonese tasting menu featured traditional favorites alongside creative and playful dishes, all made with British ingredients sourced from local suppliers. Ng’s cooking philosophy revolves around balance, homeliness, tradition, and allowing good ingredients to shine through. She emphasizes the importance of adapting to local produce and seasonality to create dishes that suit the tastes of the community.
Ng’s dedication to Cantonese cuisine sets her apart as a young chef willing to learn labor-intensive techniques and time-consuming methods to create nourishing and comforting dishes. She aims to introduce a new category of Cantonese food that focuses on soups, vegetables, and lesser-known dishes, steering away from the more common dim sum and sweet and sour pork. Ng’s goal is to offer healthy, nourishing, and satisfying food that brings contentment to those who enjoy it.
Looking ahead, Ng plans to continue sharing her culinary creations through pop-ups and eventually open her own restaurant in London. Her vision for the restaurant is to create an atmosphere reminiscent of dining at a friend’s house, where the food is comforting, made with high-quality ingredients, and cooked with love. Ng aspires to be the „Asian mum“ in her restaurant, providing guests with a warm and welcoming dining experience that feels like home.
In conclusion, Joyeta Ng’s culinary journey from Den to The Chairman and beyond showcases her passion for food, dedication to Cantonese cuisine, and commitment to creating memorable dining experiences. Her unique approach to cooking, blending traditional Cantonese techniques with modern influences, promises to bring a fresh perspective to the London dining scene. As Ng continues to evolve as a chef, her future restaurant endeavors are sure to delight and inspire food lovers seeking authentic and soulful Cantonese cuisine.