Gibs Kitchen

Gibs Kitchen is tucked away in Marol 1. It’s a small operation, mostly just me and a bit of help when things get busy. I didn't want a big restaurant in a mall or anything. This place in Marol is just right for what I do. The kitchen isn't very large, so I have to be very organized or everything becomes a mess. I spend a lot of my time sourcing ingredients from the local markets around here. You have to be careful to get the good stuff or the food doesn't turn out right. I don't really do much advertising. People just seem to hear about us from their neighbors or friends. Marol is a busy place with lots of people living and working close together, so word travels fast. The stove is almost always on from morning until we close up at night. It gets quite steamy inside when the pots are boiling. Sometimes I forget to take a break and realize I’ve been standing for six hours straight. The floor is a bit uneven in one corner, and the light flickers if you turn the exhaust fan on too high, but it’s my space and I’m used to it. I just want to cook food that people enjoy eating at the end of a long day. There’s no secret to it, just keeping the pans clean and the spices ready. We've been here a while now and seen the neighborhood change quite a bit over the years.