Neo Shun Zheng
In this interview, Neo Shun Zheng, co-owner and head chef of Et Cetera KL, shares his entry into the industry and thoughts on Kuala Lumpur’s food and beverage scene.
What do you do?
I am in charge of creating the food menu for Et Cetera KL.
How did you get into the industry?
I got into this industry because I love food a lot. I like to eat and explore different kinds of cuisine from different countries. I got into the industry at 18, working in a Singapore chicken rice shop. Then I went to study culinary at Berjaya University. After graduation, I started working in fine-dining restaurants to further my culinary training and knowledge.
Share with us a story from behind the scenes.
When it takes an entire day just to make 500 pieces of tortellini – it’s totally unforgettable.
What food memory from your childhood or travels stands out?
Crispy anchovies sambal with yam rice, my mother’s signature dish.
What’s the best part of your job?
When my guests appreciate my food creations.
Neo Shun Zheng’s favourite food and beverage pairing?
Bak kuh teh with Chinese tea.
What’s one of the craziest things you’ve seen behind the scenes?
The craziest thing was when my lecturer asked me to process a live eel. I felt it was really uncomfortable to handle.
The perfect day off would be …
Exploring famous restaurants and cafes globally.
A day in the life of a chef is …
The best when you see guests enjoying the food.
What does Neo Shun Zheng do for fun?
Eat and work out
What’s something you’d like guests to know about Et Cetera Restaurant?
We’re a restaurant that serves contemporary cuisine in a casual dining setting, and we carry a good selection of wines.
How have you grown in your profession? What are your key learnings from your start in the industry until now? Any misconceptions?
When I was still a noob, good food was all about the amount of seasoning you used. Now I realise that there’s much more to creating a tasty meal than seasoning alone.
What do you want people to know about being a chef as a profession?
When you become a chef, you will get the funniest requests in the world. For example, when somebody orders a seafood dish without seafood.
What’s your view on the food and beverage industry in Kuala Lumpur?
It’s going to be more interesting and exciting with healthy competition. Every restaurant promises its own signature dishes.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
About 95% of our ingredients are local. We support our local farmers and our own local products.
What can guests look forward to in the upcoming months?
We’re in the midst of updating our lunch and dinner menu to suit our style and direction. Expect food and beverages that represent us. Of course, there will also be more wines to look forward to.
Find more interviews similar to this one with Neo Shun Zheng here, and stay updated on the latest food and beverage happenings in KL here.
He looks like…someone who’s a doctor. Yeah…good to support local!