With over a decade of culinary experience, chef Leong Chee Mun leads the team at Raw Kitchen Hall at Else Kuala Lumpur
Raw Kitchen Hall in Else Kuala Lumpur has quickly become the innovative eatery on the tip of everyone’s tongue. With a Latin-Asian menu bursting with bold flavours, Leong masterfully presents local ingredients through his dishes.
The Kuala Lumpur-born chef was based in Singapore from 2015 to 2022, before returning to Malaysia to helm Raw Kitchen Hall, sister restaurant to Singapore's Raw Kitchen Bar. We speak to Leong about all things food, from his favourite series to watch to his ideal city to travel to.
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Who has been the biggest influence on you professionally?
There are a few—Gerald Chong, executive chef at Four Points Sheraton; Greg Bess, executive chef at CUT and Spago Singapore; and Thirushaan Gunasakaran, chef de cuisine at Spago Singapore. They inspired me a lot throughout my career, and taught me that being a chef is more than just making great food — staying humble and being myself are two lessons I have learned with their guidance.
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