Chef GK Origin
The Story: Why I’m Obsessed with "$70 Fine Dining".
To be honest, I didn't grow up eating at fancy restaurants. I grew up helping my dad in the heat of his roasted meat stall.
Watching him work taught me everything I know about respect for the ingredient—but it didn't exactly prepare me for the world of white tablecloths.
When I started out as a young cook, my pay was just $1,200. I didn't care much about the pay. I was obsessed with learning from the best, but let’s be real: on that salary, I couldn't even afford to sit at a table in the kitchens where I worked.
Chef Gwern Khoo (GK), captured in a photoshoot for a newspaper feature.
“I believe food has the power to connect people. I don’t chase trends. I chase the moment your table falls silent after the first bite.”
So, I did the only thing I could.
On my off days, I worked for free. I spent my "rest days" staging at places like Jaan par Andre and Saint Pierre, just to watch how masters like Chef Andre Chiang and Chef Emmanuel Stroobant handled a scallop or a truffle.
I wasn't there for the money—I was there to "steal" with my eyes.
Perhaps, that’s where the seed for White Bird was planted.
I’ve been lucky.
My first concept, A Noodle Story, has picked up a Michelin Bib Gourmand for 9 years straight. Being voted "Favourite Street Food Vendor" in the GastroMonth Circle of Excellence Awards is something I’ll always be thankful for.
It was a privilege to be awarded the SkillsFuture Fellowship by President Halimah.
Whenever I see a $300 price tag
on a French tasting menu, I don't see "luxury"—I remember the younger version of myself, standing outside the window, looking in.
To me, dining should be an experience that welcomes, not excludes. You shouldn't have to save up for three months or be a "somebody" to enjoy a 7-course degustation meal. A perfectly seared scallop or a complex French reduction isn't a trophy for the elite—it’s a joy best shared among friends.
At White Bird, my philosophy is simple:
Keep it real. I follow a "Philosophy of Three"—no more than three main flavours on a plate.
If the ingredient is good, you don't need to complicate and hide it behind 7 ingredients and flowery pretension. You just need to respect it.
I opened White Bird at Frasers Tower for one reason. I wanted to build a place where the food is world-class, but the atmosphere feels casual and relaxed. Just like home.
I want my guests to be able to bring his parents here and feel proud. I want a couple on their first anniversary to experience the "magic" without thinking about the bill.
We are in the business of making you happy.
When you eat at my table, I’m not just serving you a meal; I’m sharing everything I learned during those long, unpaid off-days and those early mornings at my dad’s stall.
I want you to walk out of here with a full heart and a memory that stays with you long after the plates are cleared. Because at the end of the day, we aren't just cooking food—we're taking care of people.
Come by. Let’s make a memory together.
Chef GK, in his own words
“I still walk the kitchen before every service and ask myself one question: if tonight were the very first time we opened our doors, would I be proud of what we are about to serve? If the answer is anything short of ‘absolutely,’ we change it.”
This page is not a list of accolades. It is a promise: that every evening spent at this table is backed by years of discipline, a deep respect for ingredients, and a chef who is still, quietly, obsessed with getting it right.
— Chef GK
Founder, White Bird
