Chef Alex Wong
The Yum List chats with Alex Wong, the executive chef at Hilton Kuching, about life in the kitchen and some exciting events coming up at the hotel.
How did you get into the industry?
My passion for cooking sparked when I was 13 years old. My parents worked at a local timber factory and daily meal preparation became my responsibility. With constant practice, my cooking improved and I started receiving positive feedback and compliments. This gave me the boost and motivation I needed to embark on my culinary journey.
Share with us a memorable moment from behind the scenes.
I had a memorable time working on an external catering request during my time at Hilton Ai Longhouse Resort. Due to the lakeside location, we used longboats to transport our food, cutleries, and equipment. We even shared a kitchen with local native people in their homes. It was the first time I used firewood and clear river water to cook – it was fun!
What’s the best part of your job?
We get a lot of travel opportunities that allow us to experience different food, cultures and meet new people.
What’s your favourite meal and drink at Hilton Kuching?
My favourite meals include Sarawak laksa, butter prawns and mushroom soup. Latte served with chocolate chip cookies is my favourite drink here.
The perfect day off for you would be…
Simple activities like watching a movie with my kids. It allows me to have quality time with my family while relaxing.
A day in the life of a chef is ….
People assume a chef’s life is laidback and that we enjoy good food all the time. In fact, our lifestyle is very challenging. My motto is “make it happen”. Every day is fast-paced when serving guests we need to have a sense of urgency and be able to come up with solutions.
What do you do for fun?
I like experimenting with ingredients and working on new recipes during my free time. It’s very satisfying to receive compliments from guests.
What’s something you’d like guests to know about Hilton Kuching?
Besides serving good food, we are proud to share that all our food waste are recycled into organic compost as part of our sustainability project.
What’s your favourite food and beverage pairing?
The pairing really depends on the occasion. If I’m with my kids, I’ll have a cheeseburger with fries and Coke. However, if I’m at a formal dinner I’ll prefer steak and wine. When it comes to dessert I would enjoy a latte with chocolate pralines.
What’s your view on the hospitality industry in Sarawak?
Ecotourism and our many pristine sites are what make Sarawak unique. The local people are friendly and there is a lot of homegrown talent in the industry.
What’s in store for you in the upcoming months?
I’m really excited for the Chaine de Rotisseurs Gala Dinner which will be hosted here at Hilton Kuching. It’s a big event with lots to prepare for.
Check out a very special menu prepared by chef Alex Wong here.