Fergus Fung

Fergus Fung graduated from Pembroke College, Oxford with a degree in Japanese Studies.

Upon graduation, Fergus worked in investment banking for nearly half a decade. He was transferred to Tokyo in 2001, where he embarked on the turning point of his culinary journey. Almost overnight, he became an avid fan of meticulously prepared food that "melts in your mouth".

Fergus is a natural-born eater, and is also a permanent member of the "tomorrow diet". He joined two gyms so that he can fit in an extra meal a day. To him, moderation does not exist. His idea of paradise is a steakhouse with a well-stocked cellar, and what else would one ask for? By the way, Fergus considers himself a very simple person.

Samanta Pong

Samanta Pong graduated from Keble College, Oxford with a degree in Engineering, Economics and Management.

Samanta also joined the world of financial services upon graduation. Her strategic move to New York in 2001 was, like Fergus, the critical juncture of her culinary experience. As a graduate student at Columbia University, she had the luxury of sampling a new restaurant every week. Eating became her obsession in New York City.

Samanta’s idea of relaxation is curling up on the sofa with a stack of food magazines. Instead of paying for therapy, she finds cooking more therapeutic than yoga. Her passion for cooking is a blessing for her family i.e. her guinea pigs. The only form of engineering she is interested in these days, is building the ideal kitchen.