“Food brings people together. It evokes childhood memories of favourite flavours, triggers feelings and emotions, and helps in the understanding of different cultures,” opines Chef Jun, who is a staunch advocate of sustainability.
Zero waste is part of her philosophy, which also encompasses the use of Japanese produce prepared using progressive, ever-changing techniques – ones she picked up working under the glow of two and three Michelined-starred restaurants in Tokyo and Macau.
Together with her crew of young chefs, Chef Jun sits on the culinary forefront of Malaysia.
• Winner of the Golden Chef Award for the Most Outstanding Asian Cuisine 2018
• Winner of Chef Congeniality 2018 – Voted as the most admired and likeable Chef of MIGF 2018