- Experienced Chef Mani
- French Cuisine Chef in Penang, Malaysia = eldest son
- Chef wannabe = second son
- Pastry Chef wannabe = youngest daughter
Chef Mani came to Singapore in 1994, at age 24 from Penang, Malaysia. He started in his first Italian restaurant called Sabatini Ristorante Italiano, one of the top fine dining restaurants in Singapore at that time. He worked with the Japanese Executive Chef at Sabatini Ristorante Italiano, who himself was trained in Italy. With only 5 outlets in the world (Japan, Singapore, Hong Kong, Italy Rome) the menu never changes at Sabatini Ristorante Italiano for almost 46 years, and the restaurant serves mainly authentic Italian Cuisine with traditional recipes. Chef Mani started as a Commis Cook at Sabatini for a good 4 years, long enough to pick up those traditional authentic Italian recipes. (**However, Sabatini is now no longer in Singapore.**)
Chef Mani left Sabatini Ristorante Italiano to join a northern fine dining restaurant called Palladino as Chef de Partie & worked under Executive Chef Wayne Chong for about 3 years. Then he spent 1 year at JB Hyatt Hotel as Cook I. He returned to Singapore at Palladino for a year, then left to join Sketches Pasta & Wine Bar (which is now permanently closed in Singapore) at Bugis Junction, an Italian casual mid-range restaurant, serving Italian Cuisine. He stayed at Sketches Pasta & Wine Bar for a good 8 years, having rose from Junior Sous Chef to Head Chef in a year plus as he brings with him the experience from his stints at Sabatini & Palladino.
After working for Sketches for 8 years, Chef Mani left & went to Butterworth, Malaysia, to join a Korean restaurant under an old Korean lady. He return to Singapore to join Su Korean Cuisine at Far East Plaza, 14 Scotts Road for a good 3 years where he picked up & served Korean Cuisine such as BBQ Steamboat, Kimchi Soup, Tofu Soup, Ginseng Chicken, Bibimbap.
He left Su Korean Cuisine to join The Beach Hut Bar & Restaurant at East Coast Park (now closed permanently) for 6 months, then moved on to StewHaus at Seletar Gardens, 6 Cactus Road (off Yio Chu Kang), which is owned by Swiss-German Chef for a good 2 years. However the entire area underwent an en-bloc sale so StewHaus had to go. It was whilst they were packing up at StewHaus that Mr Chua (owner of current Stew Kuche) enquired of the reason for their packing, and discovered to his dismay that StewHaus at Yio Chu Kang was to close for good.
Determined that Swiss German Cuisine should be preserved here in sunny Singapore, Mr Chua cajoled Chef Mani to join him at 119 Bukit Merah Lane 1, to helm the main kitchen here. Initially Chef Mani was reluctant to helm a kitchen in a coffee-shop having come from working at top fine dining establishments in Singapore, however he was finally persuaded and convinced of Mr Chua's vision to build a Gourmet's enclave in 119 Bukit Merah Lane 1. This was the birth of Stew Kuche. Once he came on board to helm the kitchen at 119 Bukit Merah Lane 1, Chef Mani started to revamp the menu pricing at the western outlet at 119 Bukit Merah Lane 1 - De Burg, the other food joint within the same coffee-shop at 119 Bukit Merah Lane 1.
- Braised Lamb Knuckle in Red Wine Sauce
- Veal Shank in Red Wine Sauce - has a melt in your mouth texture, is slow stewed on gas stove on low fire for 2.5 to 3 hours in large cast iron pot.
- Pork Knuckle - is oven baked less oil more healthy. **Chef's Tip of the Day**- Chef Mani advice is not to overcook the Pork Knuckle, simply cook the Pork Knuckle for at most 2.5 hours and that itself is sufficient to ensure the meat is tender.
- Starters & Side Orders
- Italian Mama Pasta
- This Knocks You Down!
- Serious Grilled Stuff
- Signature & Sacred Stews
- From The Sausage Gallery