Don't walk into Meta expecting a bibimbap though. The food here is contemporary Asian, a fusion of French and Asian flavours thanks to Kim's training in Seoul, and subsequently at Tetsuya's in Sydney and two-Michelin-starred Waku Ghin by chef Tetsuya Wakuda. We speak to chef Sun Kim on his restaurant's newly-minted status this year, following the Michelin Guide Singapore awards.
The first time our team earned a star... was in 2017, here in Singapore. I couldn't believe that my team managed to achieve my dream with me. For my entire career thus far, I've yet to work in a country which has the MICHELIN guide. To be able to achieve it in Singapore, it is truly unbelievable.
As soon as the news got out, our reservations were fully booked the next day. So, my team and I could only have a simple and quick supper to prepare for the next day. Actually, I couldn't sleep and wound up coming to work early the next day to check on our preparation quality. Proper celebrations will take place in late August, where the entire team will be going to Bali for 3 days and 2 nights. This is what I've promised them if we were to receive a star. And I'm glad that their hard work paid off.
How has the MICHELIN guide influenced your life and career?
Although the guide has been my dream and goal, I did not plan or create anything for the sake of achieving the star. It was more of a benchmark of quality to give myself a goal to push towards. It definitely feels rewarding to receive it for doing what I love.
How will having a star change the direction of your restaurant?
I don't see how it'll change our direction. Instead, it would cement it and motivate my team and I to push and evolve further in producing better flavours and quality. It is important to the team and I that we don't disappoint our diners' expectations and prove that we are worthy of the star.
It symbolises the effort that my team has put in and the people that has supported Meta from the beginning. All the hard work and belief in Meta is what helped us to achieve what we have today. This star is for my entire team, not just me. The kitchen team, service staff and the dishwasher are the people who made it possible. It is never a one-man show.
My advice for young chefs aiming for Michelin stars is...
Believe in yourself, go all out to follow your dream, and love what you do. That's what I did and it worked out well for me. I think success finds you when you have the right attitude.