In this interview, Bimmy Soh, co-founder of Fifty Tales, tells of his journey in the industry and some of his proudest moments.
What do you do?
I am a dim sum zai and co-founder of Fifty Tales.
How did you get into the industry?
I graduated from hospitality school. Due to family financial issues, I chose to go to Australia to make money to support the family. And from there, I started my dim sum journey, where I worked for seven years in production and the restaurant.
Share with us a story from behind the scenes.
A pivotal moment for many chefs and industry professionals includes finally mastering a technique or perfectly executing something difficult. My happy moment was when I finally learned how to fold a dumpling correctly.
What food memory from your childhood or travels stands out?
I’ve always put home-cooked food on the top tier compared to experiences from food travels and such. But, if I had to choose, I love it every time I get to eat wonton mee because it’s what my mom always gave me when I was little.
What’s the best/ worst part of your job?
The best part of the job is always seeing the customers leave an empty bowl, an unspoken compliment. The worst part is when I have to deal with fussy customers.
What’s one of your favourite food and beverage pairings?
I personally don’t like to eat and drink at the same time. My favourite food would be wonton mee.
What’s one of the craziest things you’ve experienced behind the scenes?
I once worked for 20 hours straight just doing one thing, the red bean sesame ball. Doing the same thing again and again in repetition to master it. It was because a big event was coming up that required monstrous amounts of it.
The perfect day off would be…
Simple. I would just love to get enough rest or sleep. And to spend some quality time with loved ones.
A day in the life of a business owner is…
Creatively demanding, mentally demanding. Constantly thinking of how to help the business grow and come out with new food ideas can be exhausting.
What does Bimmy Soh do for fun?
Jogging, cycling and working out to sweat out all the negativity.
What’s something you’d like guests to know about Fifty Tales?
It is a restaurant that is run by young and vibrant chefs that are culinary creatives and passionate.
How has the pandemic changed your perspective or the way you operate?
Life is unpredictable, we can’t possibly know what is going to happen next. Just live life to the fullest with no regrets.
What’s something you’d like people to know about being a chef as a profession?
Be mentally prepared, it is a tough job, and you will need to spend most of the holidays in the kitchen. Passion is the key. If not, burning out is inevitable.
What’s in store for you in the upcoming months?
Relocation of Fifty Tales.