What do you do and how did you get into the industry?
I am currently the executive chef at The China Bar at TREC KL. I started my career as a chef when I was 18 years old in an American chain restaurant as a dish washer / kitchen helper. It started a part time job to earn pocket money and today this is my profession.
Share with us something interesting from behind the scenes.
There is always something interesting happening in the kitchen. One of the first things that comes to mind is when I cut my finger on the fist day as a kitchen helper. Now it’s just a funny memory .
What’s the best/ worst part of your job?
The best part is being able to constantly create my ideas and present them on the plate. It’s challenging but fun. The worst part is always tasting my food and instead of tasting I always end up eating.
What’s your favourite meal/ drink in The China Bar?
My favourite meal at The China Bar is the chicken momo. To drink I like ‘’The Erick ”cocktail. Both are spicy – my favorite.
What’s one of the wildest things you’ve seen behind the scenes?
The wildest thing that I’ve experience is during a Hari Raya Puasa breaking fast dinner service. We only had four kitchen staff cooking for nearly 200 people!
The perfect day off would be…
… a long sleep and some quality time with my family
A day in the life of a chef is…
… exciting and fun. Every day is a challenge and I love doing it.
What do you do for fun?
During my free time I like to play darts. Hang out with my family and do outdoor activities.
What’s your favourite food and wine pairing?
I love my signature lamb chop and a glass of merlot.
What’s your view on the Malaysian food scene?
We are growing day by day. There is a lot of variety of food that comes from all over the world.
What’s in store for you in the upcoming months?
Well in the upcoming months we have a few food and cocktail pairings focusing a lot on grilled items.
Check out The Yum List’s visit to The China Bar, TREC KL here.
Aha! The guy behind their nice presentations?