Chef Chong tells The Yum List the best and worst parts of his job and what diners can expect in the upcoming months at TwentyOne Tables + Terrace and TwentyOne Kitchen + Bar.
What do you do and how did you get into the industry?
I am currently the head chef at Twentyone Kitchen+Bar. I also oversee the production kitchen that also sends fresh daily prep to our sister restaurant Twentyone Tables+Terrace in Bangsar Shopping Centre. I am also in charge of menu development and all function menus as well as special events such as: Mothers Day, Valentines Day, Christmas etc. I joined the industry because I love food and the creativity involved in doing awesome dishes. I also wanted to learn more techniques and food styles from around the world.
Share with us an interesting story from behind the scenes.
Previously we outsourced many of our desserts. One day my bosses asked me to try to do a menu tasting for some desserts. They were amazed at the quality that I produced, so now all desserts are made fresh and in-house. This was a result of me wanting to produce some great desserts.
What's the best/ worst part of your job?
The best thing is the staff and the team. To train the staff and see them become really great at what they do and to watch them develop their skills is very enjoyable.
The worst part is the long long long hours. As we are in the service industry we have to work long and hard always!
What's your favourite Malaysian food?
Definitely an amazing chicken rice!
What's your favorite meal at TwentyOne?
It's my weekly special, because I get to showcase the best of that week, so it changes weekly!!
What's your favoured food and liquor pairing?
A handmade beef burger and a good German beer.
The perfect day off would be...
Sleeping and resting at home.
A life in the day of a chef is...
The brain never stopping! There's always menu / dish planning, hard work, prepping food all day, getting ready for service, briefings training and the execution for all dishes with consistency.
What can guests look forward to in terms of Food and Beverage at TwentyOne this year?
Fresh local and imported products, Western style with a real Asian touch.
To see some of Chef Chong's fabulous creations and excellent value menus visit posts on: