In 2017, Aaron Yeo began the flame-torched wagyu donburi concept Waa Cow! in a space at NUS. Yet it was between the pandemic years of 2020 and 2022 that he and his team successfully expanded to six outlets and a central kitchen. READ MORE: https://str.sg/ii2d [For ST subscribers]Follow The Straits Times on YouTube: https://str.sg/ytsubTurn on notifications 🔔 to stay updated--------------------WEBSITE ➤ https://www.straitstimes.comWHATSAPP ➤ https://str.sg/whatsappTIKTOK ➤ https://www.tiktok.com/@straitstimesINSTAGRAM ➤ https://www.instagram.com/straits_timesFACEBOOK ➤ https://www.facebook.com/TheStraitsTimesTWITTER ➤ https://twitter.com/straits_timesTELEGRAM ➤ https://t.me/TheStraitsTimesPODCASTS ➤ https://str.sg/stpodcasts#straitstimes #singapore #food #wongkimhohmeets