John Ng at Zen Box Izakaya

About John Ng

Chef Ng received training in traditional Japanese cooking and ramen making for 7 years while obtaining his Bachelor of Architecture degree.

Where I Eat

Behind the Scenes

Chef John Ng reviews  at post.venue.name
"Niboshi infused Pork Back fat has added into the normally light triple fish, chicken & pork Chintan for the additional flavor, aroma, and body in our extreme cold weather. Another good slurp for this weekend!"
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Chef John Ng reviews  at post.venue.name
"Niboshi Wafu Shoyu Tare: Flavors of baby sardines slowly steeped into three kinds of blended Shoyu over the duration of 5 days. So flavorful!"
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Chef John Ng reviews  at post.venue.name
"Matsutake Yuzu Shio Ramen. The process."
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Chef John Ng reviews  at post.venue.name
"Succulent Shoyu Duck, Fresh Yuzu Fruit, Rare Matsutake Mushroom. This is a luxurious bowl to slurp for sure!"
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Chef John Ng reviews  at post.venue.name
"Red & Black Rice, Upland Cress, Fingerling Potatoes, Purple Yam, Rainbow Carrots. That's how I balance the diet during Winter season! #rootvegetables #grain #veggie"
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From My Menu