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Having been in the industry for 26 years specialising in Japanese cuisine, Malaysia born Chef Steven has mastered the cuisine. He admires the health side and the fresh ingredients of Japanese cuisine.
“To be able to serve the best, it is crucial to have the freshest ingredients. Especialy in Japanese food, we cannot compromise in this,” he said.
However, Chef Tan also put food presentation on the top list as he said, “Food presentation should be a feast to the eyes. Food has to be enticing for diners when it is presented.”
For MIGF, he would combine western style presentation with Japanese cuisine while maintaining the balance of colour, texture and colour.
Chef Tan who have previously worked at Sofitel China, Sagano – Renaissance Hotel Kuala Lumpur, Grand Hyatt Australia, still has big passion for Japanese cuisine and is very excited to join MIGF for the first time.
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