The open kitchen at Jing Ze Contemporary Asian Restaurant bustles with activity as a swarm of people man the grills, blenders and stove tops in the space. There is a sizzle of optimism in the air, fuelled by the collective youth of the team and the wily, acrobatic way they work companionably together without stepping on each other’s toes.

In a corner, chef-owner Nicholas Scorpion Jing Ze is in deep discussion with one of his sous chefs, concentration etched all over their faces. An unassuming observer might intuit that they are talking about heavyweight stuff like global warming or world politics, when in actual fact, the two are debating the merits of adding onions and mustard seeds to a dish. But such is the attention Jing and his team devote to the food they serve day after day.