Frederic Choong Tuk Een, Chef de Cuisine Rhea Dining
In this interview, Frederic Choong Tuk Een, Chef de Cuisine at Rhea Dining, shares his culinary journey and some key lessons learned.
What do you do?
I oversee Rhea Dining’s operations.
How did you get into the industry?
I decided to take a leap and pursue formal training. I enrolled in culinary school, where I learned technical skills, including knife work, cooking methods, plating, and kitchen safety. I was also fascinated by the idea of transforming ingredients into something extraordinary.
Share a story from behind the scenes.
The amount of work and unexpected hiccups during the renovation and opening process isn’t something people usually see.
What food memory from your childhood or travels stands out?
My all-time favourite dish is Ipoh hor fun, which I used to eat every weekend at my uncle’s stall.
What’s the best and worst part of your job?
The best part of my job is teaching people and watching them grow. It’s incredibly rewarding to see their progress. The worst part is seeing talented individuals give up too easily when they have so much potential.
What’s one of your favourite food and beverage pairings?
A charcuterie board with wine.
What’s one of the scariest things you’ve seen behind the scenes?
One of the scariest experiences was when a kitchen staff member had a medical emergency during service hours.
The perfect day off would be …
Going through the day at my own pace, without feeling rushed, and soaking in the moment.
A day in the life of Frederic Choong Tuk Een is …
A fast-paced, high-pressure mix of precision, creativity, and endurance, often starting early and ending late.
What does Frederic Choong Tuk Een do for fun?
I enjoy creating content and editing videos.
What would you like guests to know about Rhea Dining?
Rhea serves globally inspired cuisine, offering familiar flavours with a unique Rhea twist.
How have you grown in your profession? What are your key learnings from your start in the industry until now? Are there any misconceptions?
Over time, I’ve learned that being a great chef isn’t just about cooking well—it requires discipline, leadership, consistency, and humility.
What is one of the biggest challenges you’ve overcome?
One of the biggest challenges in my career was learning to manage the pressure and stress of a fast-paced kitchen without losing my focus or passion for the craft.
What would you like people to know about being a chef as a profession?
Being a chef isn’t something you do casually—it’s a lifestyle. It demands passion, sacrifice, and relentless discipline. The job often involves working in high heat and under pressure. Cuts, burns, backaches, and stress are all part of it. It requires both physical and emotional stamina.
What’s your view on the F&B scene in Kuala Lumpur?
Kuala Lumpur’s F&B scene is a dynamic blend of tradition, innovation, and cultural fusion. The city continues to evolve as a gastronomic hub, offering diverse dining experiences that cater to both local and international palates.
What are the top three things you like to do in Kuala Lumpur?
Exploring new openings in my city, revisiting places I used to go when I was little, and checking out the F&B scene.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
I hope to use more locally grown, seasonal, and organic ingredients to reduce our carbon footprint and support local businesses. Additionally, I aim to minimise food waste and use more eco-friendly packaging.
What are your future plans for the brand?
We may look at expanding the restaurant into new locations.
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