They dined at Den, a two-Michelin-star modern kaiseki restaurant, and it was a life-changing experience for Joyeta Ng. Ng, now 35, vividly recalls the moment she knew she wanted to pursue a career in food after dining at Den. The meal sparked a passion within her that led her to seek out a job at the renowned restaurant, despite having no prior professional cooking experience. Ng’s determination paid off, and she thrived at Den over the course of seven years, taking on various roles in both the front and back of house.
During her time at Den, Ng had the opportunity to work closely with chef Zaiyu Hasegawa and general manager Emi Hasegawa, learning from them and traveling internationally for collaborations and pop-ups. Ng’s experience at Den exposed her to the intricacies of Japanese cuisine, but she ultimately realized that her true passion lay elsewhere. Eager to forge her own path and develop her own cooking style, Ng returned to the UK, where she worked at fine-dining restaurant Kitchen Table in London and later at the three-Michelin-star Copenhagen restaurant Noma’s pop-up in Kyoto.
Ng’s culinary journey eventually led her back to her Cantonese roots, where she began to cook the food she grew up with. After reaching out to Danny Yip, owner of the Michelin-star Cantonese restaurant The Chairman, Ng became the first chef to intern at the esteemed establishment. Working at The Chairman allowed Ng to gain a newfound appreciation for the sophistication of Cantonese cooking and the importance of respecting traditional techniques.
In July, Ng put her diverse culinary skills to the test by hosting a three-day cooking pop-up at Pachamama East in London. Her multi-course Cantonese tasting menu featured a blend of traditional favorites and creative, playful dishes, all made with British ingredients sourced from local suppliers. Ng’s approach to cooking is rooted in a desire to create balanced, homely dishes that highlight the quality of the ingredients and adapt to local produce and seasonality.
Ng’s dedication to Cantonese cuisine sets her apart as a young chef willing to embrace the labor-intensive techniques and time-consuming methods required to cook traditional dishes. She aims to introduce a new category of Cantonese food, focusing on lesser-known dishes like soups and vegetables that are healthy, nourishing, and comforting. Ng’s ultimate goal is to open a restaurant in London that embodies the feeling of dining at a friend’s house, where the food is comforting and made with love.
As Ng continues to hone her craft and share her passion for Cantonese cuisine with the world, she remains committed to creating dishes that bring joy and satisfaction to those who enjoy them. Her journey from dining at Den to pursuing her dream of opening a restaurant reflects her unwavering dedication to her craft and her desire to share her love of food with others.