A MASTER CHEF

No stranger to haute cuisine, chef Leong Chee Mun takes a trip down memory lane as he reveals why he decided to become a chef

WITH OVER A decade of experience, homegrown chef Leong Chee Mun has brought forth his culinary expertise to the Raw Kitchen Hall at the Else Hotel in Kuala Lumpur. With an aim to elevate the restaurant’s unique Asian and Mediterraneanin spired menu to world-class standards, he worked alongside fellow Malaysian chef Wah Yin Xing in order to make that dream come true—but as the saying goes, nothing good comes easy, Leong had to put in the hours and work for it. Starting out as a Commis De Cuisine at Brotzeit German Bier Bar & Restaurant in Malaysia, he honed his skills in kitchen management which he eventually achieved the position of Junior Sous Chef in award-winning Spago and Sous Chef at Firangi Superstar in Singapore. Now Head Chef of the Raw Kitchen Hall, Chef Leong is dedicated to bringing his unique brand of culinary flair to the restaurant’s light and elegant menu. Working with a team of talented chefs and a plethora of seasonal local ingredients, Leong delivers a worthwhile culinary journey sharpened by over a decade of experience.

We speak to the head chef about his experience working at Raw Kitchen Hall and what it takes to lead a team in the kitchen.