Patience is a virtue that pays and just like a mushroom pops up when the conditions are right, so did Champignons appear on the scene when Chef Gary and his partners felt the pieces were in place.
After spending years away from Malaysia, working in Switzerland, London, Dubai and Macao, Chung returned ready to make his mark with his first restaurant.
“I believe there’s a lot of love here,” he says when talking about Champignons, in which he has poured all his heart and soul into. Take a step into his restaurant and let that love wash over you!
• Winner of the Golden Chef Award for the Most Outstanding Western Cuisine 2018