What do you do and how did you get into the industry?
I had a keen interest in cooking since childhood and once I completed school, I took up a degree course in hotel management and started off with the Taj Mahal group of hotel as a management trainee in the kitchen. From there, that’s where I started my journey to be at where I am today and in this industry.
What’s the best part of your job?
The best part of my job is that I am able to create something unique everyday.
What’s your favourite meal/ drink at the Grand Hyatt Kuala Lumpur?
I love the iced tea served at our hotel’s restaurant, JP Teres, which is the hibiscus flavoured drink.
What’s one of the craziest things you’ve seen behind the scenes?
Cheese with insect larvae being relished!
The perfect day off would be…
A day of picking fruits and vegetables at the gardens of Cameron Highlands.
A day in the life of a chef is…
Always challenging, fun and inspiring – never monotonous!
What do you do for fun?
At work, I keep playing pranks on my colleagues!
What’s something you’d like guests to know about THIRTY8?
Don’t fail to try the THIRTY8 Signature Cake when you’re here – you won’t regret it.
What’s your favourite food and wine pairing?
I don’t really drink but seafood with sparkling wine is always welcome!
What’s your view on the food scene in Kuala Lumpur?
I feel the food scene in Kuala Lumpur is evolving at a rapid rate and there is something for everyone. It’s like a melting pot of a variety of culture and cuisine.
What’s in store for you in the upcoming months?
As the month of June is World Ocean Day, the hotel will be having a sustainable seafood promotion followed by an American food promotion in July 2017.