Our People – Woksup Issue 23

The Man Behind the Scenes

Chief Chef

KIAN
HAI
SENG

30 years of success is definitely one to remember. Be it for JUMBO, or for any of our staff who have journeyed with us over the years, the last 3 decades have chartered many chapters of growth and evolution. Chef Kian Hai Seng can surely attest to this, and to commemorate our 30th anniversary, we decided to sit down with the man who has been pivotal in the refinement and success of our Chilli Crab – and to hear him share about his 30-year long journey (and counting) at JUMBO.

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“ It was 1987. My friend introduced me to a job at a seafood restaurant in East Coast. I had wanted the position of a cook, but when I got there the role had been filled, leaving only an entry level position. I took up the job nonetheless. ”

Life wasn’t a bed of roses for Chef Kian when he began his career at JUMBO Seafood. “During my early years, I had to take over the role of cooking crabs when the Chef was not around. I didn’t like it at all! However, I had to do my job and I did that for a period of time, albeit reluctantly.” Chef Kian shared with a tinge of rue in his voice. But Chef Kian’s strive for excellence got the better of him, and he soon noticed that the Chilli Crab sauce would often darken when left out in the open for too long. The dull colour was not appetising as well. He plucked up the courage to request for a chance to improvise and improve the sauce, and was thankfully met with support from a superior who told him, “Go ahead.”

Since then, it was a journey of testing out various spices, cooking styles; countless trial and errors and feedback from customers to make amendments to the Chill Crab sauce.

“It took me a year of experimentation to finally arrive at a recipe that satisfied our customers. Every time I tweaked the sauce, I would ask the service staff to get comments from diners – Is the taste palatable? Does the colour look enticing?” said Chef Kian, “until one day, I realised that the feedback were mostly positive. And then I stopped making changes and focused on maintaining and ensuring the quality of our food.” There and then, the unique recipe for JUMBO’s famous Chilli Crab was birthed.

Over the years, Chef Kian rose up the ranks. From Junior Chef to Section Head and eventually to the Chief Chef today, all of these achievements came not without hard work and the perseverance to succeed.

“Honestly, the work at JUMBO is not easy. Work starts at noon and I would be shoveling to stir fry the chilli with my hands until 4pm. That would be the only time when I get to have a meal. After which, it was back to work until 11 pm. By the time I reached home, it was midnight.” Even when Chef Kian was not required to prepare the sauces as a senior staff, he would roll up his sleeves and get down to the ground work when the sauces prepared by his staff were not up to par. “We need to maintain a certain standard. Anything that is going out of the kitchen must first pass my taste buds before it can be offered to our customers.” Chef Kian’s commitment to quality has also brought him beyond his call of duty. “There are also times when the restaurant gets too busy and the sauces run out quickly. I have to rush to make the sauces, in order for business to go on without disruption.”

After 20 years at JUMBO Seafood East Coast, Chef Kian emerged from the kitchen to work at the Central Kitchen in 2008. “I was apprehensive about the change and was initially resistant to it. I am not highly educated. It was daunting to step out of what I was familiar with,” Chef Kian recalled. “But our boss then, who is our current Group CEO Mr Ang Kiam Meng’s father, gave me his vote of confidence. It has been 10 years since.”

Today, talk of JUMBO’s renowned Chilli Crab has gone far and beyond. Many foreigners and tourists travel to Singapore just to have a taste of this famous local dish. “I am very happy and proud. Though the credit is not mine alone, but also my boss’s and everyone who supported me,” mused Chef Kian. Almost immediately, he added with a wide smile, “And of course, our customers. There is this couple who has been our regular customers since their dating years. Their family has now grown to include 3 generations… till today, all of them still come to JUMBO for meals as a family!”

So what is the secret to his 3-decade long loyalty to JUMBO?

“Trust was the key factor. My boss does not interfere with my work and I was given the autonomy to make changes and try out new recipes so long as it is beneficial for the business,” said Chef Kian with a beaming grin. “He treats us like family, so I am not willing to leave JUMBO despite getting better offers out there. You could pay me more, but you may not be a better employer.” Indeed, JUMBO is now family to Chef Kian. During his off days, he returns to the East Coast outlet just to have a chat with his boss and colleagues. Occasionally, he might bring along a fishing rod to go fishing at East Coast Park before heading home at dusk.

As Chef Kian traces his memories back to the good old days, the fervor and passion for his job is evident from the sparkle in his eyes. “In a blink of an eye, 30 years has flown by and I have experienced so much. My boss has sent me to countries such as Vietnam, Beijing and Shanghai to expand my worldview and learn new things. I have gained so much insight from these overseas trips. Every time I return, I will always try to improve our products and processes.”

One of the factors contributing to the success of JUMBO’s Chilli Crab dish today is undoubtedly Chef Kian’s insatiable appetite for perfection. “I love to cook. So every time I whip up something for my customers, I need to find out whether it is up to expectations. When they say it’s delicious, that would make my day. There were times when the customers couldn’t finish their food, and I would find out why. Following their comments, I will work on improving my dishes,” says Chef Kian. “Every day at work, I hope to cook something that would bring joy to our customers. The more they eat, the happier I get!”

Chef Kian turns 57 this December. After spending more than half his life at JUMBO, our Chief Chef certainly has golden advice for the next generation of chefs.

“First and foremost, cultivate patience and a good temper. Being impetuous will not get you anywhere. It is vital for chefs to stay meticulous and humble. If customers feedback that the food is not satisfactory, you have to reflect and improve.” To all aspiring chefs out there: take it from the veteran, who spent one whole year overcoming criticisms, listening to feedback, reflecting on the recipe and maintaining a determined spirit to formulate an award-winning Chilli Crab sauce. “Success doesn’t come immediately; everyone has to go through a learning curve before they can succeed.”

Chef Kian turns 57 this December. After spending more than half his life at JUMBO, our Chief Chef certainly has golden advice for the next generation of chefs.

With such a stellar report card in hand, what lies ahead for Chef Kian?

“I will continue to grow with JUMBO for as long as I can. I will teach the younger chefs everything I know and empower the next generation to bring us to new heights. Furthermore, the Chilli Crab is a famous Singaporean delight. I feel the added pressure to ensure that we upkeep its reputation.” shared Chef Kian with much gusto. One might think that the prime of this veteran’s career is over, but in reality, the experience accumulated over 30 years has merely readied him for the next phase of his life. As Chef Kian concludes his tale with pride, “It may be JUMBO’s vision to bring our Chilli Crab to the rest of the world, but it would be a dream come true for me to be a part of the team that makes this a reality!” Truly, when it comes to someone who exemplifies such a spirit of excellence, the possibilities of growth are endless.

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4 KAKI BUKIT AVE 1 #03-08
KAKI BUKIT INDUSTRIAL ESTATE
SINGAPORE 417939
TEL: +65-626 JUMBO (+65-626 58626)
FAX: +65-6749 4955
WEB: WWW.JUMBOGROUP.SG