Chef Shawn Koh Fire & Slice

Shawn Koh – Chef & Co-Owner of Fire & Slice KL

Shawn Koh

In this interview, Shawn Koh, chef and co-owner of Fire & Slice KL and NoLabel Cuisine, shares some insight into the food and beverage industry and career paths.

What do you do?

I am the chef and co-owner of Fire & Slice KL and NoLabel Cuisine. We are a restaurant group that does multiple speciality cuisines, focusing on being farm-to-table and using sustainable ingredients.

How did you get into the industry?

I have always had an interest in food from a young age. It started with eating, of course, and I always remember what my mom said, “If you know how to eat, you must know how to cook. From there, my interest in cooking grew into a passion.

What food memory from your childhood stands out?

I am blessed with a family that are great home cooks. My favourite memory is all the Chinese New Year gatherings and visits I had as a kid. It was my favourite time as I knew I would indulge in the best home-cooked food from my family.

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

Best Part – watching a customer eat and enjoy the food that we spent countless hours preparing.
Worst Part – The crazy work hours

What’s one of your favourite food and beverage pairings?

Breakfast – Nasi Lemak with Milo Ais
Lunch – Chicken Rice with Ice Cream Soda
Dinner – Cacio e Pepe with Aperol Spritz

The perfect day off would be…

Spending time with family and close friends, watching movies, and eating foods from my favourite eateries. Try to put in some time to work out to keep my body and mind in sync.

What does Shawn Koh do for fun?

I like movies a lot, so I watch many movies. I also do a lot of food hunting in search of my next favourite eatery. It also keeps me updated on our industry’s latest dining trends and fads.

What’s something you’d like guests to know about Fire & Slice KL?

We started this business with a great vision to provide customers with real food at a great value. On top of that, because we are farm-to-table, we source good quality ingredients that are pesticide free. So, all in all, we are creating accessible, sustainable and nourishing foods for our guests.

What do you want people to know about being a chef as a profession?

There are no shortcuts. Learn the basics. Patience and endurance are part and parcel of the job.

What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?

Educate as many people as possible to be rid of harmful pesticides. Be a wise consumer and selective of what you choose to feed yourself and your family. Know and understand what you are eating.

What can guests look forward to in the upcoming months?

A new concept, same quality.

Read more interviews similar to this one with Shawn Koh here, and stay up to date with the latest gourmet and travel recommendations here and here.

One Comment

  1. Never trust a skinny chef/cook, they say. Shawn, of course, pass with flying colours! LOL!!!

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