“Never give up” is Gregory Wong’s mantra for surviving the harsh challenges of the kitchen. Through his battles between passion and patience, he reveals more about his life as a cook.
Perseverance — a chef’s secret recipe for success
Despite many hardships and challenges, Chef Gregory Wong’s determination to succeed does not waver. He kept in mind that if his successful mentors could accomplish it, so could he.
“One of the reasons I went forward with my Mexican cuisine stall, ‘Back Alley Kitchen Kuching’, was the realisation that people can keep going even when they are worn out and that thought inspired me.”
A passionate artist in the kitchen, the 23-year-old said that he has already spent a decade working professionally in the kitchen. Despite having experienced numerous ups and downs in the industry, Wong said that perseverance is the key to moving forward.
“The phrase ‘never give up’ is such a cliché, yet it rings true, especially in the food and beverage industry here. You just have to keep getting back up no matter what, especially if you enjoy what you do,” he said.
The early days
Wong started his first kitchen job when he was only 14 years old. He said that he wanted to earn his own allowance, which is why he chose to look for a part-time work.
“I would go to work in the evening after my afternoon classes. I’d go home, shower, and go to work. My studies, however, were compromised as a result. I’m not going to lie. My grades dropped because I focused more on work than school,” he said.
Nonetheless, his early years spent in the kitchen had garnered him the skills of a chef and an understanding of Western and European cuisines. He revealed that, despite his bad grades, his parents did not worry much about his future.
“It was because they noticed my potential in the food and beverage industry.”
Wong recalled how, when he was six years old, he enjoyed spending time in the kitchen, watching and helping his mother cook.
“I even attempted to make simple meals like scrambled eggs and toast, as well as my own sandwiches,” said the youngest of two siblings.
Spreading joy through tacos
At the moment, Wong makes Mexican food at a coffee shop in BDC. Despite being planned, his foray into the cuisine was met with obstacles.
“Back in 2020, I was working in a bar at Carpenter Street in Kuching. At the time, the owner had asked if I wanted to set up my own food stall there because they were lacking food.
“I thought it was something I wanted to do, and it was a good opportunity based on the conditions that I was offered. Then I decided I wanted to serve Mexican food because there were no eateries that serve Mexican dishes in the area at the time,” he said.
After much planning, Wong opened his stall at the bar on March 11, 2020, nine days before the implementation of the COVID-19 Movement Control Order (MCO).
“I was excited about it. However, when the MCO started, the first two weeks, the government forced us to suspend activities.”
He had to push for marketing techniques aggressively because he was new to the food industry in Kuching. He revealed that, when using a delivery service application, he would receive zero to one order per day.
“Sometimes I would receive two orders. Some days, I’d go there for no reason at all. I’d make sandwiches and salads out of the leftover ingredients and eat them myself.”
He recalled how happy he was when he could get four orders every day.
Soon, the endeavour didn’t seem worthwhile. In October 2020, Wong moved his business back home. He made his own taco shells, quesadilla wrappers, and nachos at the time. Despite the difficulties he had encountered as a result of the MCO, Wong quipped that it was a silver lining of the long days of restrictions.
He is now serving his Mexican food at the Excellent Delight coffee shop. Each product is prepared from scratch, so the flavours are authentic and come from his passion for making them.
Kitchen life is no life
As he embarks on this quest, Wong admits that the kitchen life is no life. According to him, he works nearly 24 hours a day.
“When I take a break, it is only to drink coffee or check my phone for a few minutes. Aside from that, I am constantly thinking about work. I’ll constantly be working on getting my stall ready or cooking at the stall.
“I also need to consider the backend, such as accounts. So, it’s no surprise that I’ve missed birthdays, family gatherings, and dinners. It is a significant sacrifice for anyone who wishes to work in the food and beverage industry.”
Despite the lack of a work-life balance, Wong expressed contentment since he was able to achieve what he wanted in life.
“Working for myself has its obstacles, such as when the money runs out, but it adds worth and purpose to my life.”
Wong expressed gratitude for all the support he receives from his mother, girlfriend, and friends. He admitted that he prioritises the Mexican stall over his life.
“On certain days, I have to force myself. But I tell myself that no one else is doing this for me, and that if I can’t handle the sacrifice, I should just quit.”
In the future, he hopes to open a bar and restaurant with a hostel space.
