Starting my cooking career in Singapore, I was given a position as a masterchef. Moving back to Malaysia, I indulged in several handcrafts, but meeting with Hometaste was able to realign my passion for cooking. I have the ability to cater for more than hundred over people.
I was a top chef of 3 restaurants in Klang Valley, who has expertise in Cantonese cuisine since 15 years ago. Customers always give the best comment on my signature dishes, the Ginger Wine Chicken, Ginger Onion Chicken and Steam Pork with Salted Fish.