In this interview, Ken Ng, founder of Ultime Atelier & Boulangerie, shares some personal stories and how he has changed as a result of the pandemic.
What do you do, and how did you get into the industry?
I have always had a strong passion for food and have been a world foodie, travelling everywhere looking for good things to eat for decades. I started with Beni Malaysia (Beni Singapore being a Michelin-starred restaurant) and since been have been in the market in various
What’s a food memory from your childhood or travels that stands out?
My best food memory was during primary school when my mum used to cook instant noodles (then “Cintan Mee”) with pork lark and dark sauce. That, till now, still instils a strong memory.
What’s the best/ worst part of your job?
Feedback/comment from customers that aren’t really acceptable.
What’s your favourite food and beverage pairing?
Champagne and a wagyu sando.
What’s one of the craziest things you’ve seen behind the scenes?
We created a broth stock for a fish dish and had included pork ham for
taste in the development. Luckily, we realized the diverse backgrounds of guests at the event and had time to think of something new.
A day in the life of a restaurateur is…
Striving to reach my daily revenue target x 2.
What does Ken Ng do for fun?
Play golf and visit the gym.
How has the pandemic changed you, your perspective or the way you operate?
I have to be more careful concerning costs.
What’s something you’d like people to know about being a restaurateur as a profession?
There’s a lot of risk-taking, so you must be focused 24/7.
What’s your view on the food/drink scene in KL?
Very promising and creative, Semi + fine dining is mushrooming.
How has the pandemic changed you as a person?
It has reminded me that family is number one.
How has the pandemic changed you as a restaurateur?
You must find creativity ahead of others.
What’s in store for you in the upcoming months?
A Boulangerie + pastry branch in Damansara/Bangsar by the end of 2021.