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Café Gray Deluxe chef Gray Kunz on a Hong Kong epiphany, his go-to dai pai dongs, and growing up in Singapore

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How is it that you came to be born in Singapore? “When my dad was in his late 20s, he moved to Surabaya, Indonesia [from Switzerland], working as a coppersmith in mines. When the second world war broke out, he was deport­ed to Singapore, where he met my mum, a nurse from Ireland. Three of us boys were born there. I was the middle child.” What was your childhood like? “I was in Singapore until I was 11 [when the family moved back Switzerland] and had an incredible childhood...

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