Lee Choon Boon, Executive Chef The Banjaran

Chef Lee Choon Boon

In this interview, Lee Choon Boon, the executive chef at The Banjaran Hot Springs Retreat some wild and wonderful stories from behind the scenes.

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

I am the Executive Chef at The Banjaran. I got into the industry due to the pure love of food and grew up in a family who knows how to cook well.

Share with us an interesting story from behind the scenes.

About 10 years ago, I was working as a sous chef at a 5-star hotel in Singapore, and the new executive sous chef announced to change the current menu to a new menu that I had just discussed and written with him within a timespan of one hour prior. And… the buffet dinner was planned for 500 people and was due to start one hour after. The pressure was on but of course, in the end, my team of five chefs from different countries completed this challenge and succeeded. This was an unforgettable memory.

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

Pot luck steamed rice – childhood memories from mom and dad cooking for an outing.

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

Working hard in exchange for the company’s business to become better and colleagues to work together in one team one way are both challenging and rewarding.

What’s your favourite food and beverage pairing?

One of my favourite food pairings is something simple… kaya toast with Ipoh white coffee

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

During my working days in Singapore, I was in a pre-opening team of a restaurant that was going to newly launch. When it launched, the business picked up so well that the kitchen crew and chef’s worked 18 hours a day straight for a month non-stop. We only had one off day in that whole month. Because we got so busy when the restaurant opened, we decided to sleep in the kitchen as we were too tired to return to our homes. It was a happy time and an unforgettable experience although it was very tiring.

The perfect day off would be…

to be able to sleep for more than eight hours.

A day in the life of a chef Lee Choon Boon is…

keeping your mind clear to prepare to deal with the different challenges every day.

What do you do for fun?

Housework… LOL (because my job is long hours and as a result, I cannot be with my family all the time, doing housework allows me to bond into my family, also to understand their challenges and feelings).

What’s something you’d like guests to know about The Banjaran?

Our award-winning dish is the smoked scallop with caviar. It’s scallop that’s pan-seared and put in a small jar and topped with caviar. Then the jar is covered and filled with smoke inside which gives a smoky and oceanic taste and feel. This is a unique dish, which goes with the uniqueness of Jeff’s Cellar. This is a dish that I can say that I am proud of. It was created in 2017 and when our Chairman had tasted it and approved. I really hope that every guest can give us positive feedback after dining in our restaurant as I feel this is one of the best ways that chefs can improve. It also a bonus for the chef if guests are able to provide comments.

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

To be a chef you must have the ability to work under pressure (I mean really under pressure) and during odd hours, excellent time management and the ability to multitask. Of course, the most important thing is that your family or partner can understand that they cannot be with you as much as other professions allow.

What’s your view on the hospitality industry in Malaysia?

Currently, it’s been challenging, but in time I believe that our country’s tourism and hotel industry will improve.

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

Hope it will continue to get busier…

Find more interviews similar to this one with Chef Lee Choon Boon here. And, stay up to date with the latest food and beverage happenings in KL here.