Month: December 2023

Malaysia’s food industry may have just started its journey in the Michelin awards a couple of years back, but many did not know that it is not only about the establishments and restaurants within the country. There are many Malaysian chefs that have went abroad to venture into the food industry of other countries and in fact, there are some that are running restaurants that have earned a three star rating from the Michelin.

Putting Malaysia on the map, these cooks and chefs went on to other countries to challenge the status quo of the food industry with their Asian influences.

Levin Lau

Executive Chef, Odette, Singapore
Three MICHELIN Stars, MICHELIN Guide Singapore 2022

Levin Lau grew up in a small village in Terengganu, along the coast of Malaysia, and his appreciation for local produce started at a young age while helping at his father’s vegetable stall in the local markets. At home, he realised his love for cooking, and the joy that came from cooking for others, through time spent with his mother and grandmother in the kitchen. His favourite childhood dishes were Malay-style Fish Curry and Braised Pork Belly with Taro.

The Restaurant, Odette

Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop.

odetterestaurant.com | Instagram | Facebook

Toraik Chua

Head Chef, Zén, Singapore
Three MICHELIN Stars, MICHELIN Guide Singapore 2022

“I am proud to be Malaysian. Our country has been developing and growing in so many aspects over the years — and it inspires me to strive for betterment too, so that I can make my country proud,” shares Chua. Hailing from Kedah, in the northern part of Malaysia, the young chef waxes poetic about his homeland and its abundance in sprawling paddy fields, natural produce, and fishing ports.

The Restaurant, Zén

The celebrity chef of Frantzén fame opened his third Asian venture in a shophouse circa 1926. Diners here are offered an aperitif and amuse-bouche on the first floor, before the neo-Nordic, eight-course, seafood-heavy tasting menu with Japanese influences unfolds above—on the second floor. Petit fours and coffee are served in the lounge area on the top level. Premium ingredients from Europe and Japan infuse the dishes with unique character. 

restaurantzen.com | Instagram | Facebook

Mano Thevar

Chef-owner, Thevar, Singapore
Two MICHELIN Stars, MICHELIN Guide Singapore 2022

Growing up in Penang, he fondly recalls how his father was the one who encouraged him to explore the diverse flavour profiles that now contribute to his cooking philosophy. “My dad would take my sister and me to the best places to eat. They were not necessarily fine-dining establishments, but honest and good food. Like Nasi Kandar, Char Koay Teow with wok hei, of course. The satisfaction that a good meal can bring you is just priceless,” he adds. These memories inspired him to envision owning a restaurant someday that could bring smiles to people’s faces.

The Restaurant, Thevar

Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signatures such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, all the while maintaining a fine balance with mindful touches. Amuse-bouches and snacks between courses are especially fun and a vegetarian version of the menu is also available. The bustling and lively vibe makes for a great experience.

thevar.sg | Instagram | Facebook

Lee Kok Hua

Executive Chef, Hakkasan, Abu Dhabi
One MICHELIN Star, MICHELIN Guide Abu Dhabi 2023

Hailing from Johor Bahru, Lee waxes poetic about his home country and favourite dish. “Malaysia is a multiracial country with many types of cuisines. My favourite dish from Hakka descent is known as Pounded Tea or Thunder Tea Rice or ‘Lei Cha’. ‘Lei Cha’ places a special meaning to me, as upon every family gathering, my beloved mother will prepare this signature dish of hers. The aroma from the variety of vegetables, the crunchiness from the roasted peanuts, and lastly, the umami flavours from the dried shrimp all come together in this dish. Once you have tried it, you will never forget how it tastes.”

The Restaurant, Hakkasan

Regulars of this exclusive international brand will instantly recognise the sultry and chic oriental décor within this branch, located within the Emirates Palace hotel. All the time-honoured classics are on the menu, like Peking duck, Chilean sea bass with honey and, on Saturday lunchtimes, their celebrated dim sum, all prepared with enormous skill. There are also plenty of lighter dishes available, so don’t be surprised to see quinoa rather than jasmine rice. 

hakkasan.com | Instagram | Facebook

Andy Toh

Executive Chef, Hakkasan, Dubai
One MICHELIN Star, MICHELIN Guide Dubai 2022

Penang-born Andy Toh began working after school at a hawker stall serving classic Western fare such as steak and chicken chop when he was 13 years old. At home, he credits his mother’s cooking for piquing his interest in cooking and eating. His favourite foods from his early years are Assam curry fish, and sambal dried shrimp, which are some of his signature recipes at one-MICHELIN-Starred Hakkasan in Dubai.

The Restaurant, Hakkasan

Regulars of this exclusive international brand will instantly recognise the sultry and chic oriental décor within this branch, located within the Emirates Palace hotel. All the time-honoured classics are on the menu, like Peking duck, Chilean sea bass with honey and, on Saturday lunchtimes, their celebrated dim sum, all prepared with enormous skill. There are also plenty of lighter dishes available, so don’t be surprised to see quinoa rather than jasmine rice. 

hakkasan.com | Instagram | Facebook

Kwen Liew

Chef-owner, Pertinence, Paris
One MICHELIN Star, MICHELIN Guide France 2022

Born in Kuala Lumpur, Kwen Liew never had the ambition of being a chef. A penchant for cooking videos turned into stints at professional culinary courses at Le Cordon Bleu in Sydney and Bangkok, which cemented her dream of owning her own restaurant in France. “The most challenging place to excel in French cuisine is in France itself, so I knew I had to move to Paris,” she says.

The Restaurant, Pertinence

Ryunosuke Naito and Kwen Liew met at Restaurant Antoine in 2011. Ryunosuke is Japanese and has worked in some of the top houses of Paris (Taillevent, Meurice) and Kwen is Malaysian. Together they have created this elegant minimalist setting, depicted by light wood and Knoll chairs, whose understated, cosy vibe is perfectly in keeping with their characters and ethos. In the kitchen, they craft market-fresh dishes overflowing in powerful flavours, brushing the cobwebs off French culinary tradition along the way. 

restaurantpertinence.com | Instagram | Facebook

Bernard Yeoh

Owner, Kai, London
One MICHELIN Star, MICHELIN Guide United Kingdom 2022

Calling both London and Kuala Lumpur home, Yeoh didn’t start out as a restaurateur despite growing up in a family that specialised in the restaurant business. A former law student and an ex-Olympian representing Malaysia’s national shooting squad, Yeoh was fuelled by a desire to elevate the Chinese restaurant experience in London and took the courage to plunge into the restaurant industry in 1993.

The Restaurant, Kai

With its glitzy interior and tropical fish tank, this certainly isn’t your average Chinese restaurant. The whole country is represented on the wide-ranging menus, with an emphasis on the southern Nanyang region. Around 20% of the dishes are classics, such as the 18-hour slow-cooked pork belly; the other 80% are more elaborate, adventurous constructions like spring chicken and Szechuan spicy crumble. Afternoon tea is also a feature, offering fine infusions, bao buns and sweet treats. The wine list includes some interesting Chinese options.

kaimayfair.co.uk | Instagram | Facebook

Read more about them in this article by Michelin.