Updated: Jun 28, 2020
I started my journey in the Kitchen at Genting Highlands in the late 70's and learnt both local and western cooking methods. After 10 years I moved on to other hotels and did a few pre-openings and also chain hotels. Along the way I have learnt many styles of cooking from different Chefs' which helps me in my present job at Strawberry Park Resort.
I never went to any cooking school but what I have learnt all this years is always give your best, take pride in what you do , be clean and neat. Put yourself in your guest place.....if you like what you see before you than you are doing great.
How did you get into the industry?
It was a walk in interview with a few hundred applicants and I was fated to get the job. I haven't turn back since then.
What advice could you share with young aspiring chefs wanting to ‘make it’ in the industry?
Have love & passion for what you are going into. It's not a ride in the park but if you preserve you will be rewarded.
How do you stay on top of your game?
Be a team player. The respect comes when you respect your team.
What personal quirks does your team tease you about?
The ability to be calm and collected in difficult situations.
Has there ever been an ingredient that you weren't able to master and have given up on, like blood or lamb brains?
With modern tech at your fingertips nothing is difficult. You also must be able to use what's available.
What is your idea of happiness?
Happiness is seeing a guest with a smile on their face and appreciate what's been served.
Looking to the future, how will people eat? Will we continue down the road of eating less meat and poultry and more fresh vegetables, more whole foods?
Looking at the future I would say people will be going for convenient and ready to eat food rather than decent complete meals
Do you have a "signature dish" or favourite dish you enjoy cooking?
I enjoy cooking all kinds of food and every item I put on the menu is a personal best.
What are your favourite local ingredients to work with?
Lemongrass is one of the local ingredients I like to work with.