Ben Lee – Executive Chef
In this interview, Ben Lee, executive chef at Shangri-La Rasa Ria, shares some insight into the life of a chef and how the pandemic changed operations.
What do you do?
I oversee all kitchen operations, supervise and guide the daily work, review guests’ feedback, find and solve problems related to the kitchen, introduce new dishes from time to time and continuously improve food and production quality.
How did you get into the industry?
I have loved and enjoyed cooking since I was a kid. I enjoyed seeing my mom cooking and helping her around the kitchen. She is my inspiration to become a chef.
What’s a food memory from your childhood or travels that stands out?
What’s the best/ worst part of your job?
The best part is feeling like I’m on stage performing when I’m cooking.
What’s your favourite food and beverage pairing?
Any food paired with beers.
The perfect day off would be…
Enjoying good food and working out at the gym.
A day in the life of Chef Ben Lee is…
… planning, cooking, working out, sleeping and repeating.
What do you do for fun?
How has the pandemic changed you, your perspective, or the way you operate?
The pandemic has not only allowed us to learn about ourselves but also to shape the industry we work in. For example, we need to adapt to local market demand and change the way of hotel restaurant operation to the takeaway concept.
What’s in store for you in the upcoming months?
The Eighth – Asian cuisine with a modern twist. It’s the new pop-up restaurant opening in Shangri-La Rasa Ria.