From his early days dabbling in part-time jobs, including a stint at A&W, to serving as a chef during his National Service, Solomon unknowingly found his calling in the F&B industry. Solomon Kang, an accomplished chef at 43 years old, not only runs his own cooking school but has also created unique cooking packs under a brand known as “Low Salt Low Sugar” – a collection of simple, homely soup pastes which he distributes only among his neighbours. Solomon takes pride in creating soup pastes that are bursting with natural flavours, which are often lacking in commercially available options. His passion for food extends beyond teaching and selling culinary delights; he also operates a food consultancy and leads a food training programme.

Auntie Lai Yee, hailing from Johor Bahru, Malaysia, is a remarkable individual fluent in both Hakka and Cantonese. Born in 1975, she made her way to Singapore at the age of 18 to work in the semiconductor industry. Fate brought Solomon and Auntie Lai Yee together when they embarked on a shared endeavour of starting a rooftop herb farm. Their vision was to cultivate a range of edible plants, but unfortunately, the project had to be abandoned due to the prolonged effects of COVID-19. However, the planning process brought them closer, and they formed a strong bond. In present times, with their neighbouring units in the BTO (Build-To-Order) housing estate, they maintain their own group chats and frequently interact within the same block. During the challenging period of COVID-19 lockdowns, Solomon demonstrated his thoughtfulness by preparing home-cooked meals for his neighbours. Moreover, he organised an engaging virtual cooking workshop for the community, encouraging everyone to participate and explore their culinary skills together.