Danny Leong, Master Sake Sommelier, KL

Danny Leong

In this interview, Danny Leong, a Master Sake Sommelier, reveals a little about his career and some favourite food and sake pairings.

What do you do?

I am currently engaged as a saké consultant at Toji Saké Bar in Damansara Heights. My job functions include training the staff such as using the appropriate drinking vessels according to the type of saké, the optimal drinking temperature to the actual serving of sakés to guests. I also help curate the list of sakés sold at Toji.

Why did you get into the industry?

I hope to encourage more people to discover and understand what Japan’s national alcoholic beverage, Nihonshu (or simply saké to the English-speaking world) is all about. As most saké bottles are labelled in Japanese, Saké Sommeliers like myself help bridge this knowledge gap by explaining the terms, grades of sakés, aromas and flavours in English or the native language where we are based.

How did you become a Master Saké Sommelier?

I love wines and used to attend a lot of wine events and wine dinners. As my interest grew I began to take it a bit more seriously by taking the academic route via the Wines and Spirit Education Trust (WSET) Level 3 wine course. I found great enjoyment in learning more about the relationship between agriculture, geography and human craftmanship in creating a wonderful alcoholic beverage made from grapes. When I was introduced to Japanese saké, I had the same inquisitive thought on how it was made since it has something interesting to offer in the form of umami that enhances the flavours of food. That piqued my interest even further as I love food! So I went about to pursue as many professional certifications as I could until I became a Master Saké Sommelier (M.S.S.).
In fact, I was part of the first 8 Master Saké Sommeliers who graduated from the Saké Sommelier Academy (SSA).

What’s a food memory from your childhood or travels that stands out?

Ah, it has to be this one. It was during a holiday with my wife and friends in Cape Town, South Africa. One evening, I decided that we should check out a restaurant that was frequented by locals near the scenic Table Mountain. When we were all seated and settled down, I asked the manager what is the popular local dish that she would recommend? She replied you have to order ‘Smiley’ then! And I replied “Great! Sounds like a dish that will put a smile on our faces!”. After 30 minutes or so later Smiley was served. I can still remember the horrified look on the faces of my friends when they saw that Smiley was actually broiled sheep’s head served whole in a stew, a traditional South African dish. I enjoyed it very much especially the eyeballs! Grotesque you say? It’s a case of you never know if you don’t try. As a professional sommelier, we are required to constantly widen our knowledge when it comes to food and beverage.

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

Seeing the growing number of guests enjoying sakés and sharing their discoveries and experiences is the best bit. The challenge every sommelier faces will probably be the long-standing hours while in service. A good pair of shoes is a must.

What’s your favourite food and beverage pairing?

It’s definitely saké paired with our local Malaysian cuisine such as assam laksa, nasi lemak, roast duck/pork to name a few! I have a list of the types of sakés that I personally like when pairing with those dishes. And the list is still growing!

The perfect day off would be…

Having the whole day off to seek out new and interesting food outlets with my wife and friends is one thing I enjoy a lot.

A day in the life of Danny Leong, Master Saké Sommelier is…

Helping to make sure that the restaurant or bar is well set to receive guests before opening, meeting the expectations of the guests when it comes to ordering of sakés and managing the inventory of sakés. But most importantly, ensuring all the guests have a great dining experience!

What do you do for fun?

I enjoy playing badminton, table tennis and PS4 during the weekends.

What’s something you’d like people to know about being a sommelier as a profession?

A sommelier’s job is more than just having a good grasp and knowledge about alcoholic beverages. You need good people skills, dedication and passion to ensure that the customers have a wonderful experience when dining or enjoying a drink at your establishment. Guiding and helping customers to enjoy the delicate flavours of food and alcoholic beverages is a great joy for me personally.

To anyone who wishes to learn more about saké or be involved in the industry, there are many great professional courses that you can learn from, organised by institutes such as the Saké Sommelier Academy (SSA), The Saké Education Council (SEC), Saké Service Institute (SSI) and the Wines and Spirit Education Trust (WSET) in no particular order. I have taken up almost all of them right up to the highest certifications, it has given me great insights into the world of saké and meeting wonderful saké professionals from around the world.

What’s your view on the bar scene in KL?

It’s been challenging to say the least due to COVID-19 and the movement control order in the country. Let’s all play our part by following the guidelines and SOPs while enjoying our drinks at our favourite bars and restaurants.

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

Some exciting projects are coming up later this year. I hope to share them with readers of The Yum List when they are nearing completion!

Find more interviews similar to this one with Danny Leong here. And, stay up to date with the latest food and beverage happenings in KL here.