Over the span of his culinary career, Chef Wyman Wong has worked in numerous fine-dining restaurants and was part of the founding team of two-Michelin-starred restaurant Waku Ghin at Marina Bay Sands. He picked up his authentic Thai cooking skills from a fellow Thai chef (who used to work at the defunct Long Chim) to cook up comforting dishes with the technique and precision of fine-dining standards.
The menu includes all the classics you’re familiar with – Pad Thai, Basil Pork Rice, Green Curry Chicken etc – with other unique dishes that will make you crave for more. Start off an authentic Thai experience with Winged Bean Salad – its crunchy and moderately spiced taste is a refreshing surprise! For those craving for a spicy kick, Chef Wyman’s clear Tom Yum Soup with an abundance of seafood is bound to satisfy. If there is only room for one mains, the top selling Crabmeat Fried Rice is not to be missed.
Available for lunch and dinner from 11.30am
(Kitchen closes 1 hour before closing time)
Brunch Pop-up (East meets West)
8.30am – 11.00am (Fri-Sat-Sun, PH)
Penang Chef Pop-up
5.30pm – 9.30pm (Sun and Mon)
About Chef Wyman
No stranger to the fine dining scene, Chef Wyman Wong started churning out gourmet dishes at Iggy’s and Shangri-La Hotel before joining the founding team of Japanese-European fine-dining restaurant Waku Ghin in 2010. He spent a significant part of his career under the tutelage of Australia’s most acclaimed celebrity chef – Tetsuya Wakuda OAM, before taking a brief hiatus and then moved on to CÉ LA VI at Marina Bay Sands.
In 2020, COVID-19 pandemic presented an unprecedented opportunity to carve out a different path for his career, and he took a leap of faith to join a team of likeminded partners to kickstart the new F&B concept – Culture Spoon.
Meticulous on the taste and texture of his food, Chef Wyman always strive to deliver a high quality menu with consistency to his customers.