What inspired Ken Goh and Carmen Tham to open Kinfolk?

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The Culinary Passion for Preserved Foods Drove the Opening of Kinfolk

Ken Goh and Carmen Tham were inspired to open Kinfolk Restaurant by Ken Goh's profound passion for preserved and cured foods, a pursuit he developed through self-education and hands-on experimentation. This dedication to the art of charcuterie, coupled with a desire to apply a nose-to-tail philosophy, formed the foundational motivation for establishing their establishment. Their shared experiences and culinary backgrounds ultimately converged to create this unique dining destination.
A Deep Dive into Dry-Curing Techniques

Ken Goh's fascination with preserved and cured foods led him to extensively research and teach himself dry-curing methods. He immersed himself in books and videos, diligently studying the nuances of the process. This commitment extended to practical application, where he even constructed his own curing cabinet using readily available items like a stand chiller, a humidifier, and a dehumidifier to meticulously control temperature, humidity, and airflow, thereby replicating the essential conditions for successful curing.
Shared Culinary Journeys and Expertise

The partnership between Ken Goh and Carmen Tham is rooted in their shared experiences within the culinary world. They first connected at 'A Little Farm on the Hill,' a setting that likely fostered a mutual appreciation for food and hospitality. Goh, who honed his skills at KDU Culinary School under notable chefs Darren Teoh and Enzo Neo, brings a strong technical foundation to the kitchen, while Tham manages the front-of-house, contributing to the restaurant's welcoming ambiance.
Emphasis on Time and Quality Ingredients

A core philosophy behind Kinfolk's opening is the belief that time is a crucial ingredient in developing depth of flavour, particularly in preserved meats. Goh's approach emphasizes this patience, as seen in the dry-aging process for pork chops, which can extend for 28 days to achieve a more intense taste. Furthermore, there is a continuous effort to elevate the quality of ingredients, such as the recent switch to the superior Berkshire black pig, known for its exceptional marbling and flavour.

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What inspired Ken Goh and Carmen Tham to open Kinfolk?

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