“It is always strange to say, but I opened a restaurant before I knew how to cook.” This is the first thing Chong Yu Cheng, the chef-owner of Terra Dining, tells me as I sit down in the inviting dining room, coloured in earthy tones. It was, in fact, a love for wine that ignited a desire in Chong to open his first restaurant, Above Gastrobar, at the end of 2018.
When his kitchen team left, due to disagreements, Chong took it upon himself to helm the kitchen. “Four years later, I rebuilt the team and was fully in charge
