One of my mentors, Bertrand Grebaut of Septime, once said, ‘You have to experience great food to create great food.’ I took that to heart during my five incredible years in France, where I indulged in the richness of food and culture while honing my craft in some of the world’s most revered kitchens. My journey began at the Institut Paul Bocuse in Lyon and led me to La Maison Troisgros, L’Astrance, and Septime—three Michelin-starred kitchens that shaped me as a chef.

From France, I moved to the United States, where I spent time in Napa Valley and Hawaii, further refining my approach to farm-to-table cuisine and sustainability. Working alongside innovative chefs in California expanded my understanding of seasonal cooking and deepened my respect for the quality of ingredients.

After 10 years away from Malaysia, I returned home and started Third Culture Dining. The name ‘Third Culture’ reflects my multifaceted experiences and the diverse influences that shape my cuisine. Today, our menus are a reflection of French, Californian, Penang, and regional flavors, blending my culinary past with local ingredients.

In every dish I create—whether it’s drawn from cherished memories or a recipe passed down by my chef-mentors—I hold a deep respect for tradition and always strive to understand the ‘why’ behind each technique. My hope is that through my food, you’ll catch a glimpse of the world’s flavors, interpreted with the soul of local ingredients.