Ron Lean, Chef Five Sen5es, The Westin KL

Chef Ron Lean

In this interview with Ron Lean, Chef of the Five Sen5es at The Westin KL, we learn about

What do you do and how did you get into the industry?

I have been very interested in eating since I was a kid. I used to create my own cuisine at home when I was a little. When I was fifteen, I saw a job at a restaurant and I couldn’t wait to apply for it. I went in the very next day and started working. I haven’t left working as a chef since then.

Share with us an interesting story from behind the scenes.

No matter where the people around me have travelled or eaten, they always come back and ask if you have seen these foods, can you cook them, and how do you cook them, like I’ve eaten food all over the world…

What’s the best/ worst part of your job?

The best part is that you can realize your own ideas, creations, innovations in the dishes, get the satisfaction of the diners, and work seamlessly with the team. The worst part is actually not the worst part. If you really want to say one, maybe it’s just to celebrate with your family after the festival. Chefs are usually very busy, but I think being busy is a good thing.

What is one of your favourite meals at Five Sen5es, The Westin Kuala Lumpur?

Too many, I like them all. I like dim sum in the morning and soup and vegetables in the evening. And prawns. I have a crush on seafood, especially cheese and garlic-roasted prawns.

What’s one of the scariest things you’ve seen behind the scenes?

The scariest part is that chefs often need to use or come into contact with dangerous tools such as knives, fire, or more dangerous machinery like meat grinders. So scars and cuts are common. I have seen fingers were severed, and bodies burned in large areas due to boiling water. Therefore, it is very important for skilled employees to train newbies in safety in the kitchen.

The perfect day off would be…

… with my family.

A day in the life of Chef Ron Lean is…

… meetings, cooking, researching new cuisines, listening to the opinions of guests and improving from them, but mostly cooking.

What do you do for fun?

I like to eat and cook, and for me, work is a combination of interest and work.

What’s something you’d like people to know about being a chef?

A professional chef will also be a professional diner; the taste of the chef is professionally trained.

What’s something you’d like clients to know about The Westin Kuala Lumpur?

We have first-class rooms, first-class service and first-class dining.

Where do you like to eat and drink in KL when you are not at The Westin Kuala Lumpur?

In addition to Chinese food, I like street food, Japanese food, and Thai food. Curry noodles are one of my favourites.

What’s your view on the hospitality industry in Kuala Lumpur?

It is the same in any industry. It’s getting more and more professional, and this is good.

What’s in store for you in the upcoming months?

And more refined set menu.

Find interviews similar to this one with Chef Ron Lean here and stay up to date with the latest culinary happenings around Kuala Lumpur here.