INTERVIEW: ANGELA MAY
Today, we celebrate International Women’s Day. There isn’t a more suitable time than now for us to celebrate the strength and grace of the women we love and admire through their stories. Together with Wear Oh Where, we went in search of female role models who lead and inspire by example. They are women who have dared to dream, who have worked hard, and fought even harder to turn dreams into the life they want to live — many with a family and children to take care of, no less. So how do they do it all, and do it all in style? Let’s find out, starting with celebrity chef, Angela May, the woman behind Angela May Food Chapters.
In her own words:
“I’ve always loved food, but the love has changed so much over time. When I was a child, I loved to look through all the jars of spices and interesting things that my mother had bought from the Thai grocery which were so different from the pre-packaged food that came out of the regular American grocery store.
My mother used to make me cinnamon sugar doughnuts using ready-made yeast dough that you took out of the fridge and it was instantly ready. One day, I wanted doughnuts, and there was nobody around to make them for me, so I tried my hand at deep-frying. That was the first time I ever cooked. I still love cinnamon sugar doughnuts to this day.”
In a single breath, Angela May is…
An unexpectedly quirky girl with a terribly naughty sense of humour.
Summed up in three ingredients, she is…
Chilli, ginger and sugar.
How did the idea of Angela May Food Chapters and your partnership with DHM come about?
We spoke at length about the changing shape of cuisine in Singapore, and how there are so many people moving towards eating in a more sustainable way that is better for health and the environment. I felt that it would be fantastic to open a restaurant that uses produce and ingredients that are local to the area. DHM and I have the same attitude towards hospitality — what makes a dining experience fun and friendly.
Has it always been your dream to open your own restaurant? And to actually materialise it — what was the AHA! moment?
I’ve always loved working in the food field, but I suppose the aha moment came when I talked with DHM and we felt the same way about the industry and what we wanted to move towards with the restaurant.
Between the decision to go for it and opening the doors to Food Chapters, what did it take?
Menu development started about a year before, which was soon followed by interior and furniture design. It felt like a really long journey just to get to opening day.
What is your vision for Food Chapters?
This is Chapter One. I’m excited to continue on this journey and fill the pages with unexpected twists and turns.
What has been the biggest challenge you’ve had to overcome so far?
Managing my expectations versus reality.
What is your method of dealing with the jitters, doubts, “what-ifs” along the way?
Wine! 🍷 Hahaha.
What is your best advice to women who wish to follow in your footsteps and chase their dreams, and start their own thing?
I always advise anyone to follow their dreams regardless of who they are because that’s where your passion lies. If you are doing something you’re passionate about, you’ll never feel like you’ve spent a day at work.
What is your mantra in life and in work?
Put your head down and get it done.
What is the most important lesson learned so far?
Whenever one challenge is over, there’s another lurking right around the next corner. There’s never a moment when I can sit back and rest.
What is your idea of a power woman?
She’s an independent woman who knows where they want to go in life.
Read the full interview here.
Photos: Wear Oh Where Dress: Hugo Boss Location: Shangri-La Hotel Singapore
