Gwern Khoo

The Path

Before kitchen work became the center of the job, Gwern Khoo began his career in the army at Singapore Army in Singapore, serving as a civil servant. That shift from public service into professional cooking marks the first major change in a career that moved into some of Singapore’s most closely watched dining rooms. He then worked as chef at Waku Ghin and Iggy's in Singapore, where the pace and standards point to a sharpening of technique and an immersion in fine-dining routine. His progression continued through service as an opening team member at Resorts World Sentosa in Singapore and later as an opening team member at Marina Bay Sands in Singapore. Those roles sit in the build phase of a career: the work of opening large operations, where timing, coordination, and attention to detail carry as much weight as the food itself. Today, Gwern is co-founder of A Noodle Story (since 2013) and Executive Chef of Öreg Prés. The pairing shows both continuity and reach: one role tied to the bowl that made his name, the other to a broader leadership post.

The Work Today

The main line of work has been the noodle venture he co-founded, A Noodle Story (since 2013). Its specialty, Singapore-style Dry Noodles, is built as a fusion of Japanese ramen, Hong Kong Wanton Mee, and Singapore dry-tossed noodles. The brief is straightforward to describe and exacting to deliver: bring several noodle traditions into one bowl without flattening what makes each one distinct. That balance has become the clearest thread in his work. Gwern’s business view is equally direct. “For me, I would study the numbers. And stop at the point of diminishing returns.” The line points to a practical discipline behind the plate, with a focus on knowing when more effort stops producing more value. It reads as the outlook of someone who sees a successful dish as a matter of taste, restraint, consistency, and timing.

Signature

Gwern's signature dishes include Singapore-style Dry Noodles.

In Their Words “For me, I would study the numbers. And stop at the point of diminishing returns.”

Acclaim

Gwern's honors include Michelin Bib Gourmand and Favourite Street Food Vendor award.