What led Ah Wai to switch from siu chow to roasting meats?

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Ah Wai Switched to Roasting Meats Due to Long Working Hours in Siu Chow

Wong Wai Hong, also known as Ah Wai, transitioned from preparing siu chow dishes to roasting meats because he found the extensive hours required for both lunch and dinner services in his previous role to be unsatisfactory. This change in culinary focus occurred after he had been involved in the food industry for some time, seeking a more manageable work schedule.
Preference for Roasting Over Siu Chow

Ah Wai's decision to move away from siu chow was driven by the demanding nature of the work. Preparing siu chow dishes involved long shifts that encompassed both the lunch and dinner rushes, leading to an unsustainable work-life balance. Roasting meats, while still requiring dedication, offered a different operational rhythm that Ah Wai found more appealing.
Learning the Art of Roasting

Before establishing his own stall, Ah Wai spent approximately a year apprenticing under a mentor who was associated with Restoran Tian Tian in USJ20, Subang Jaya. This period allowed him to master the techniques specific to roasting various meats, including chicken and pork, as well as the signature char siew that his current establishment is known for. His prior experience in frying siu chow dishes provided a foundation in culinary arts, which he then applied to a new specialization.

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What led Ah Wai to switch from siu chow to roasting meats?

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