Picture This: Singapore Heat
By Mary Daily
Published Jul 1, 2012 8:00 PM
When a microbiologist realized his heart was really in a restaurant, he created one of downtown L.A.’s hottest eateries.
"Like a good Asian boy, I studied molecular, cell and developmental biology," says Bryant Ng '00. But his heart never left his parents' Chinese-American restaurant, Wok Way, in Los Angeles.
So, after a stint in the biotech and pharmaceutical industries, Ng went back to school, this time at Le Cordon Bleu in Paris. He worked at several top restaurants, including La Folie in San Francisco and Pizzeria Mozza in L.A. Today, he and his wife, Kim Luu-Ng, own and operate the sizzling-hot Spice Table in L.A.'s Little Tokyo. Earlier this year, Food & Wine magazine named Ng "Best New Chef."
The Spice Table celebrates the heritage of the couple's families, who are from Singapore and Vietnam. By day, the menu is built around Southeast Asian-inspired sandwiches on homemade bread, and at night, satays rule, grilled on a custom-designed, wood-burning hearth.