~ Kelvin Chua ~

While other children fascinate themselves with cartoons and educational programs imposed by their parents, as a child, Kelvin Chua found himself absorbed in culinary programs with pique. His idea of playtime was to help his mother in the kitchen, delegated with simple jobs like stirring sauces and tearing cabbage apart in preparation for the evening meal.

His idea of being naughty was his array of little projects in the kitchen when his mother was away from home, and mimicking her work in preparing a simple meal with whatever ingredients he could find in the kitchen. His joy revolves around sharing and relishing his finished bowl with his two brothers, and the hurried manner both of them cleared up the kitchen to hide signs of their trespassing before their mother returns.

Thus it was a natural progression to enrol at Shatec at 18 and embark on an exciting culinary journey.

As a very talented student, he won a bevy of culinary competitions on behalf of the school.

Upon graduation, he had the pleasure of working in some upmarket restaurants and decided on a blip to open a very successful food-stall at a local coffee-shop on a co-partnership with some friends.

With good measure, he was engaged as Executive Chef with now defunct Italian restaurant, M.O.T.

As a man with a visionary aspiration to open his own restaurant, and a desire to use his knowledge and experience in both local and Western cuisines, Cafe Indulge was born.

This urge to please palates with interesting results of different flavours is evident in his eclectic dishes.

After all, life is too short for bad food. No?

   Today

   Aside from being a restaurateur, he is currently a professional Food Consultant
   who designs specialty menus, and a Food Photography Stylist for local and
   international food manufacturers and their advertising purposes.