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'When I first came to Singapore, I cried every day': Korean who works at NUS restaurant shares struggles of moving to another country

When Kim Yun-sil moved to Singapore in 2008, she was a ball of anxiety and emotions. Apart from having to adjust to a new environment, she was not familiar with the food and did not feel happy being here. "When I first came to Singapore, I cried every day because everything went wrong," she told Lianhe Zaobao on Wednesday (Dec. ....

Xiao Di , South Korea , National University Of Singapore , Singapore General , Lianhe Zaobao , Kah Chuan , Klevis Shima , Kim Yun Sil , Beauty World Food Centre , National University , Lim Kah Chuan , Xiao Di Charcoal Roasted ,

Chef leaves behind children in Ipoh to open charcoal-roasted meat stall at Jalan Berseh

When Lim Kah Chuan - who's better known as Xiao Di (meaning 'little brother' in Mandarin) - first came to Singapore from Ipoh 13 years ago, he barely had much knowledge or skill when it came to cooking. Fast forward to today and the 30-year-old Malaysian has a wealth of culinary experience under his belt. In fact, he recently started. ....

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