Harry Ang, a Singaporean engineer turned restaurateur, transformed his passion for building into a love for creating unforgettable dining experiences. With a commitment to preserving traditional Singaporean cuisine, he founded Lion City restaurants in Vietnam, where he brings beloved, authentic dishes to life with exceptional flavors.
Could you share your remarkable journey into the culinary world and what inspired your transition from construction to the art of cooking? When did you first realize that culinary arts were your true passion?
I had never envisioned myself entering the food and beverage industry from the perspective of a professional builder. My journey began when we designed and constructed the first JBL Sound Gallery in Asia, located in Singapore. This success led the JBL distributor in Vietnam to invite us to build three more galleries in Saigon and one in Hanoi in the early 2000s.
However, the real turning point came during my time in Vietnam when I fell deeply in love with a Vietnamese woman, who is now my wife and business partner for over 20 years. As a proud Singaporean, I cherish the traditional flavors of my homeland. During our conversations, I expressed that if we were to settle down in Vietnam, it would be essential for us to open our own restaurant. This way, I wouldn’t have to make frequent trips back to Singapore just to satisfy my craving for comfort food, which I did every 2 weeks.
How has your background in construction prepared you for the successful launch and management of your restaurants?
As a professional builder, I’ve been involved in a wide range of projects, and my experience in constructing the first THAI EXPRESS restaurant in Singapore provided me with invaluable insights into the intricacies of setting up a restaurant. Additionally, coming from a humble background taught me the importance of resourcefulness; I learned to cook at the age of 10, which has instilled in me a deep appreciation for the culinary arts and the skills necessary to run a successful restaurant.
Throughout your impressive journey of over 30 years in perfecting your recipes, what are some key lessons you’ve learned along the way?
The most crucial lesson I’ve learned is the importance of preserving our Singaporean traditions for future generations. As the world evolves, many traditional values risk being forgotten. My aspiration is to maintain and share the authentic tastes reminiscent of our grandmothers’ cooking—flavors that hold a special place in our hearts—with the world. I truly hope every country has its own people working to keep their culinary heritage alive for generations to come.
You’ve expressed a profound passion for traditional Singaporean cuisine; what elements of this culinary heritage resonate with you personally?
What truly captivates me about traditional Singaporean cuisine is the quest for authentic ingredients and the meticulous efforts involved in preparing each dish. This dedication is essential for creating a satisfying and memorable dining experience. To this day, we have never compromised on our choice of ingredients or the methods of preparation, even after 18 years in the business.
Could you elaborate on the significance of the “perfect quartet” dishes that you serve at Lion City and what they represent to you?
In every successful restaurant, signature dishes hold a special place, and at Lion City, our Fantastic 4 have become a cornerstone of our identity. Created and endorsed by Lonely Planet through a secret diner review back in 2008, these dishes encapsulate the essence of Singaporean cuisine and reflect a rich cultural tapestry.
Our Singapore Chilli Crab, which proudly claimed the Iron Chef title in 2012, showcases our commitment to excellence. The Curry Fish Head represents a harmonious blend of Indian, Malay, and Chinese culinary influences, offering a unique taste experience. Sambal, with its origins tracing back to the 1950s, that is increasingly hard to find even in Singapore and Malaysia. Lastly, our Singapore Frog Porridge, perfected over six months of research and development, exemplifies the delicate balance of taste and texture influenced by Cantonese culture, a feat achieved only through dedication and patience.
These dishes mean the world to me and my team, as they have enabled us to bring joy, laughter, and health to hundreds of thousands of our guests over the past 18 years.
With seafood dishes featuring crab and frog currently accounting for 35% of the restaurant’s revenue, how do you ensure the quality of the ingredients used in these signature dishes?
Our crabs are raised using a controlled farming process in Can Tho City, which is why LION CITY boasts the largest crabs among our restaurants. We take great care to ensure the crabs are well-fed and given plenty of time to grow, typically around 7 to 8 months.
For our frog porridge, we import our sauce directly from Singapore to meet the highest food safety standards, given Singapore’s rigorous regulations. We also adhere to traditional Cantonese cooking methods to guarantee that diners enjoy a consistent culinary experience with each visit.