Rainey Yan & Aaron Tong – Co-founders, Elegant Fine Food
In this interview, Dr Rainey Yan, chef and co-founder, and Aaron Tong, business strategist and co-founder of Elegant Fine Food & Elegant Fine Caviar, share their beginnings, growth and future plans.
What do you do?
Rainey: We’re the co-founders of Elegant Fine Food & Elegant Fine Caviar, brands born not just from a passion for culinary excellence, but from a clear vision: to elevate how Malaysians experience fine dining — and to understand what the future of caviar could be in this region.
What began as an atelier of culinary artistry and a think tank for caviar culture quickly took shape as Elegant Fine Food, our flagship restaurant in Tropicana Avenue. Since 2022, it has served as both a stage and a strategy, where Japanese seasonality ingredients meet the refined precision of French haute cuisine, creating a deeply immersive and avant-garde dining experience. But behind the elegance, there’s intention.
Aaron: We always knew we wanted to build a world-class caviar brand. That goal was set five years ago. Elegant Fine Food was step one—our way of gathering real insight from real diners, their tastes, curiosities, and appetites for luxury. Today, that journey has brought us to Elegant Fine Caviar — our own line of sustainably farmed, meticulously curated caviar.
Through exclusive tastings, workshops, and masterclasses, we’re now not only serving the finest but educating a market, shaping a palate, and building a new culture of appreciation around caviar in Malaysia.
Share with us a story from behind the scenes.
Aaron: One of our favourite moments was during a private caviar workshop we hosted. A guest admitted upfront that they’d never really “understood the fuss” about caviar — to them, it all tasted the same. But as we guided them through the nuances of different types — from Kaluga to Ossetra — and paired them with carefully crafted bites, you could see their perception shift in real-time. By the end, they were asking thoughtful questions and even had a favourite. That experience reminded us that luxury isn’t just about exclusivity — it’s about discovery, education, and deepening appreciation for the craft behind every detail.
What food memory from your childhood or travels stands out?
Rainey: I was fortunate to travel quite a bit during my childhood, especially to Japan and Switzerland. Those trips really shaped the way I see food. I had the chance to meet a few incredible chefs in both places and what stuck with me was how deeply they respected their ingredients. I’ll never forget watching how carefully they handled fresh uni and caviar with such a level of respect and mindfulness; treating each ingredient with intention and care left a deep impression on me. It’s something I carry into every dish we create today.
What’s the best & worst part of your job?
Rainey: The best part is seeing the guests’ reactions when they experience something we’ve poured so much effort into — whether it’s a new dish or a special event. There’s a real joy in knowing we’ve created a moment for them to remember. On the flip side, the hardest part is the constant balancing act between creativity and perfectionism. The pressure to maintain the highest standards can be intense. But it’s that very challenge that pushes us to be better every single day.
What’s one of your favourite food and beverage pairings?
Aaron: It’s exciting to experiment with our menu, especially when pairing our caviar with different wines and liquors. When you find that perfect pairing that elevates both the food and the drink — it’s nothing short of sensational. Right now, I’m really enjoying Telmont Reserve Brut paired with our Prestia caviar. The balance of the Champagne’s clean, crisp, mineral-forward notes with the rich, floral and briny caviar is just incredible.
The perfect day off would be…
Rainey: A slow morning with good coffee, no emails, with my favourite TV series in the background. Then I’d probably end up at a market or a new restaurant — I can’t help but look for inspiration, even on my days off.
Aaron: But balance is key, so the rest of the day would be unplugged: a quiet walk, a great bottle of wine at home, and maybe a movie that has nothing to do with food or business — just for fun.
A day in the life of Rainey Yan is …
Rainey: It usually starts with reviewing the market list and checking in with the chef to align on the week’s plans — ingredients, supply, and any seasonal changes. Then it’s up to the office to catch up with the team, where we discuss everything from upcoming campaigns and guest experiences to events and potential collaborations. No two days are ever the same, but that mix of creativity, logistics, and strategy is what keeps things interesting.
What does Aaron Tong do for fun?
Aaron: We genuinely enjoy connecting with others in the industry — whether over a meal, a glass of wine, or at events. Hearing different perspectives, sharing stories, and picking up new insights about the industry is always inspiring. Outside of that, we love discovering new dining spots, travelling when we can, and just recharging with good food and company. I also get a great amount of joy from geeking out over new wine trends; it’s just part of who I am.
What would you like guests to know about Elegant Fine Food?
Rainey: Elegant Fine Food isn’t just about fine dining — it’s about crafting experiences that engage all the senses. From the ingredients we source to the wines we pair, every detail is intentional.
Aaron: We also host intimate caviar workshops to give guests a deeper appreciation for the craft and stories behind what they’re enjoying. It’s not about formality — it’s about discovery, engagement and a deep appreciation for craft. We also love collaborating with like-minded, strategic partners who share our vision of elevating the guest experience through creativity and intention.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
Aaron: We’ve learned that success in this industry goes far beyond just great food or a beautiful space — consistency, storytelling, and building a brand that people can emotionally connect with. Over time, we’ve become more intentional with everything we do, from menu development to guest experience to strategic collaborations.
One big misconception is that fine dining is purely about luxury or exclusivity. In reality, it’s about thoughtfulness, delivering something that feels personal and memorable. We’ve grown to appreciate the balance between creative vision and operational discipline and how both are equally critical to building something lasting.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
Aaron: From caviar to Champagne, we take sustainability seriously. That’s why we serve Telmont, a Champagne house committed to environmental stewardship — not just because of its eco-conscious philosophy, but because it pairs beautifully with our caviar.
At Elegant Fines, sustainability isn’t an afterthought — it’s a responsibility. We proudly support ethically and sustainably farmed ingredients, especially when it comes to our caviar, which is sourced from a certified sturgeon aquaculture farm.
Our commitment extends beyond sourcing. We prioritise working with responsible suppliers, local producers, and partners who share our values. Within our operations, we continuously seek ways to reduce food waste and improve energy efficiency, because in fine dining, true elegance lies not only in taste, but in values.
What future plans do you have for your brand?
Aaron: Our next chapter is global. After years of data-driven refinement, we’re ready to take Elegant Fine Caviar to the world, with rising interest from Southeast Asia, the Middle East, and Europe. We aim to scale internationally and set a new benchmark for caviar excellence. We’re also developing new concept stores and bars — spaces where caviar can be enjoyed in bold, modern ways. At the heart of it all is education: through workshops and tastings, we aim to make caviar more approachable, understood, and celebrated. Finally, we’re forging meaningful partnerships with luxury pioneers to collaborate, create, and shape the future of fine dining together.
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