Balancing Acts and Culinary Comebacks: The Stories of Kim Lim and Kek Wan Fong
April 22, 2025, 11:52 pm
In the bustling world of business and culinary arts, two stories emerge that highlight the delicate dance of ambition and personal life. Kim Lim, a billionaire heiress, juggles motherhood and entrepreneurship, while Kek Wan Fong, a seasoned chef, returns to his roots in hawker cuisine. Both narratives reflect resilience, passion, and the pursuit of balance in life.
Kim Lim is no stranger to the spotlight. The 33-year-old billionaire heiress has made headlines for her entrepreneurial ventures and her recent foray into motherhood. Just four months after welcoming her second child, Lim is expanding her beauty empire with a new branch of her hair care brand, Papilla, in London. The location is strategic, nestled near Buckingham Palace, a bustling area with a diverse population. Lim’s decision to open in London is not just about business; it’s about connection. She recognizes the unique hair care needs of the local community, particularly the Asian demographic seeking familiar and trusted products.
For Lim, the challenge of balancing a growing business and a newborn is akin to walking a tightrope. She admits it’s a “total balancing act.” With a solid team behind her, she has learned the art of delegation. Trusting others to handle tasks is crucial. This newfound perspective allows her to focus on what truly matters—her family and her business. Lim’s journey is a testament to the power of prioritization and the importance of letting go.
As she navigates this new chapter, Lim remains protective of her family’s privacy. Unlike her first child, she has chosen to keep details about her newborn under wraps. This shift in approach reflects a deeper understanding of the importance of family intimacy. She emphasizes enjoying quiet moments together, a reminder that amidst the chaos of life, it’s the small, serene moments that matter most.
On the other side of the globe, Kek Wan Fong’s story unfolds in the vibrant food scene of Singapore. After a successful stint as head chef at Naked Finn, Kek has returned to the hawker scene, opening a new fish soup stall named Bau Mak at Golden Mile Food Centre. This move marks a full-circle moment for the 43-year-old chef, who previously sold his share in another hawker business.
Kek’s culinary journey is steeped in tradition. The name Bau Mak translates to “mum’s flavor” in Malay, a nod to the comforting essence of home-cooked meals. His decision to return to hawker life stems from a desire for work-life balance. The early mornings and early closures of hawker stalls allow him to spend more time with his two children, a luxury he found elusive in the restaurant world.
The transition back to hawker life was not without its challenges. After bidding for a stall for over a year, Kek finally secured a spot by slightly increasing his bid. The rental price of S$3,688 is a relative bargain compared to his previous stall, which commanded a staggering S$5,223. This new venture allows him to focus on what he loves—serving traditional Teochew fish soup and ngoh hiang, dishes that resonate with his childhood memories.
Kek’s approach to his new stall is methodical. He has set up a self-ordering kiosk to streamline operations and reduce stress. This time around, he feels more prepared. He has taken the lessons learned from his previous experiences and applied them to create a better working environment. The kitchen may still be hot, but it’s a controlled heat, one that fuels his passion for food.
The menu at Bau Mak is simple yet evocative. Offering three types of fish soup—Batang, Fish Head, and Seafood—Kek emphasizes quality over quantity. He aims to preserve the authenticity of traditional recipes while making subtle improvements. His handmade ngoh hiang is a labor of love, connecting him to his family’s culinary heritage.
Both Kim Lim and Kek Wan Fong embody the spirit of resilience. Lim’s journey reflects the complexities of modern motherhood intertwined with entrepreneurship. She navigates the challenges of her dual roles with grace, emphasizing the importance of family and trust. Kek’s return to hawker life showcases a commitment to tradition and the pursuit of balance. He embraces the hustle of the food industry while prioritizing family time.
In a world that often demands more than we can give, both Lim and Kek remind us of the importance of finding our own balance. Whether it’s through the lens of business or culinary arts, their stories resonate with anyone striving to harmonize ambition with personal fulfillment.
As they forge ahead, both Lim and Kek serve as inspirations. They illustrate that success is not just about accolades or financial gain; it’s about nurturing relationships, honoring traditions, and finding joy in the everyday moments. In the end, it’s the balance between ambition and intimacy that truly defines their journeys.
Kim Lim is no stranger to the spotlight. The 33-year-old billionaire heiress has made headlines for her entrepreneurial ventures and her recent foray into motherhood. Just four months after welcoming her second child, Lim is expanding her beauty empire with a new branch of her hair care brand, Papilla, in London. The location is strategic, nestled near Buckingham Palace, a bustling area with a diverse population. Lim’s decision to open in London is not just about business; it’s about connection. She recognizes the unique hair care needs of the local community, particularly the Asian demographic seeking familiar and trusted products.
For Lim, the challenge of balancing a growing business and a newborn is akin to walking a tightrope. She admits it’s a “total balancing act.” With a solid team behind her, she has learned the art of delegation. Trusting others to handle tasks is crucial. This newfound perspective allows her to focus on what truly matters—her family and her business. Lim’s journey is a testament to the power of prioritization and the importance of letting go.
As she navigates this new chapter, Lim remains protective of her family’s privacy. Unlike her first child, she has chosen to keep details about her newborn under wraps. This shift in approach reflects a deeper understanding of the importance of family intimacy. She emphasizes enjoying quiet moments together, a reminder that amidst the chaos of life, it’s the small, serene moments that matter most.
On the other side of the globe, Kek Wan Fong’s story unfolds in the vibrant food scene of Singapore. After a successful stint as head chef at Naked Finn, Kek has returned to the hawker scene, opening a new fish soup stall named Bau Mak at Golden Mile Food Centre. This move marks a full-circle moment for the 43-year-old chef, who previously sold his share in another hawker business.
Kek’s culinary journey is steeped in tradition. The name Bau Mak translates to “mum’s flavor” in Malay, a nod to the comforting essence of home-cooked meals. His decision to return to hawker life stems from a desire for work-life balance. The early mornings and early closures of hawker stalls allow him to spend more time with his two children, a luxury he found elusive in the restaurant world.
The transition back to hawker life was not without its challenges. After bidding for a stall for over a year, Kek finally secured a spot by slightly increasing his bid. The rental price of S$3,688 is a relative bargain compared to his previous stall, which commanded a staggering S$5,223. This new venture allows him to focus on what he loves—serving traditional Teochew fish soup and ngoh hiang, dishes that resonate with his childhood memories.
Kek’s approach to his new stall is methodical. He has set up a self-ordering kiosk to streamline operations and reduce stress. This time around, he feels more prepared. He has taken the lessons learned from his previous experiences and applied them to create a better working environment. The kitchen may still be hot, but it’s a controlled heat, one that fuels his passion for food.
The menu at Bau Mak is simple yet evocative. Offering three types of fish soup—Batang, Fish Head, and Seafood—Kek emphasizes quality over quantity. He aims to preserve the authenticity of traditional recipes while making subtle improvements. His handmade ngoh hiang is a labor of love, connecting him to his family’s culinary heritage.
Both Kim Lim and Kek Wan Fong embody the spirit of resilience. Lim’s journey reflects the complexities of modern motherhood intertwined with entrepreneurship. She navigates the challenges of her dual roles with grace, emphasizing the importance of family and trust. Kek’s return to hawker life showcases a commitment to tradition and the pursuit of balance. He embraces the hustle of the food industry while prioritizing family time.
In a world that often demands more than we can give, both Lim and Kek remind us of the importance of finding our own balance. Whether it’s through the lens of business or culinary arts, their stories resonate with anyone striving to harmonize ambition with personal fulfillment.
As they forge ahead, both Lim and Kek serve as inspirations. They illustrate that success is not just about accolades or financial gain; it’s about nurturing relationships, honoring traditions, and finding joy in the everyday moments. In the end, it’s the balance between ambition and intimacy that truly defines their journeys.