With no formal culinary background, Ming started out as a chef-for- hire in his university days. He also spent a year as the resident cooking instructors at Tools of The Trade (ToTT) and joined Cookyn Inc focusing on private dining events, teaching classes and hosting interactive corporate food functions.

Ming was then approached to head the open kitchen of Lolla, during his time there the restaurant won international recognition with the likes of Zagat, New York Times, BBC and Wine Spectator. After three years at its helm he decided to venture out with two partners to set up gourmet sandwich joint Park Bench Deli in 2015.

Ming continues to consult with menu and kitchen designs. Aside, he is the monthly food columnist for Esquire Singapore, guest chef for MasterChef Singapore and host chef for Kitchen Invasion.

As a chef, Ming believes that food is ultimately about people, and believes happy chefs make the best food.