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Step behind the kitchen doors at Yatai Ramen Bar and get to know Chef Q, the talent shaping its authentic Japanese dining journey.

Q1: How did your culinary journey begin, and what path led you to Yatai Ramen Bar?

‎My journey started with my older sister, who used to make jam squares and never shared the recipe.  I wanted to make them better than her. The excitement my family had when they ate them made me envious. She wasn’t a chef, but she baked with love, and that made a lasting impression. I started working in kitchens at 25 gradually moving from trainee cook to sous chef. When the opportunity at Yatai Ramen Bar came up, I knew it was the perfect fit with the right guidance and training.  It was my first time doing full-on Japanese – a place where tradition meets creativity.
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‎Q2: Ramen is all about precision and timing – how do you keep that rhythm going on busy nights?

‎It’s a dance, controlled chaos. Timing the broth, noodles, toppings, and everything has to be perfectly plated. We rely on communication and trust in the kitchen. You develop a kind of sixth sense after a while. Even when it’s hectic, there’s something beautiful about that rhythm when everyone’s locked in, especially on ramen rush days.
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‎Q3: What do you enjoy most about working in a Japanese kitchen environment?

‎The discipline and respect. There’s a deep appreciation for ingredients, for technique, and for the people you work with. Every detail matters. It’s not just about making food, it’s about honouring a craft. That mindset keeps you grounded and always striving to improve.
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‎Q4: Who or what inspires you to keep growing in your culinary career?

‎Honestly, it’s the guests. Seeing someone’s face light up after the first bite keeps me going. Also, the chefs I’ve worked with along the way, especially those who taught me patience and humility. And of course, Chef Asher, who shows how passion can push boundaries.
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‎Q5: If you could cook any dish outside the menu just for yourself, what would it be?

‎Probably mochi's. I love pastry and sweet treats - they are your final memory of the day. I'd play around with fillings for them.

The Winter Menu runs until the end of September, and is also available as a vegetarian option.