Sainy Chun, Owner Maison Francaise, Kuala Lumpur

The Yum List chats with Sainy Chun, owner of Maison Francaise, and finds some interesting stories from behind the scenes. 

What do you do and how did you get into the industry? 
While living in Europe for many years, I got very interested in food and wines… and eventually it lead me to where I am now.
What’s the best/ worst part of your job?
Best part: Our work is making people happy and it is quite a nice feeling when we see people’s joy as a result of what we have created.
Worst part: Different working hours. We work hard and are very busy most of time when people like to enjoy. We are especially busy over times when other people are relaxing such as: the end of the regular office work day; Valentines; Christmas; New Years Eve etc…
What’s the best thing about working at Maison Francaise?
Meeting incredibly nice people.
What’s your personal favourite meal/ drink?
Simple food with a glass of nice red wine. I do food tasting all the time so I’m happy with simple food when on my own.
What’s your favoured food and wine pairing? 
Terrine de foie gras with Sautern in the late afternoon. If it is in the garden during late autumn, even better.
The perfect day off would be… in a nice private resort, no phone, no emails, full of sleep, resting and resting, massage, then yoga, then sleep again, then relaxing, being alone, reading a bit, health food… no activities at all!
What do you do for fun? 
Movies and shopping are best for my stress release.
What’s something you’d like guests to know about the cuisine/ drinks prepared at Maison Francaise? 
We make everything in house – from the bread, terrine de fois gras to pate. We even smoke our own salmon and herrings at home. Most of our fish and meat are imported from France:)
How do you select your ingredients and why?

We use the best ingredients we can find.You can see our review of Maison Francaise’s Bubbly Brunch here and our thoughts on their afternoon tea and cocktails here.

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