Born in Vietnam, Chef Anthony Ung‘s parents moved themselves and their ten kids to Birmingham, UK in 1980. The family did what they had to survive – they started working in kitchens and restaurants.
After graduating with a degree in Computer Science, Anthony decided to move to Singapore for work. After being in the IT industry for more than 15 years, Anthony gave up his corporate job to pursue his dream of owning a restaurant.
Being a mad scientist and an innovative home cook, Anthony worked on his special Char Siew for months before garnering enough raves to launch it at CHAR. He also roped in his brother Alvin from the UK, to be the head chef at CHAR. CHAR was then launched in January 2013.
The brothers drew upon Alvin’s 30 years of cooking in Chinese restaurants in Birmingham. Mixing Asian with various Western techniques, they offer a totally unique taste to the traditional Char Siew, Roast Pork Belly, Soya Sauce Chicken and Roast Duck. Adding on to the unique CHAR dining experience, British ales and ciders were brought in to compliment the roasts.