Chef Boon started his career at the SHANGRI-LA Hotel Singapore in 2005 where the passion for Italian cuisine motivated him to refine his skills and techniques over more than 10 years. As he married and became the father of a beautiful little daughter, he and his wife decided it was time to return to their home town Ipoh. He started at The Banjaran in 2016 as Head Chef. .

“Trust your superiors and your team” have been the key’s elements to the success of the restaurant which just recently was shortlisted by Tatler Magazine in the category Malaysia Hotel Best Restaurant 2018.

What made you decide to become a chef?

Many chefs may say that they choose this industry because they like food and cooking. But, unfortunately, I did not. I didn't know the chef industry at the beginning. I used to have a part-time job in the kitchen during my studies. Meanwhile, I thought at the very least, if I can cook, I can have my own