From a kitchen helper to becoming the sous chef of Maya Brasserie, Chef Wong Siong Hin has walked a long way to becoming what he is today. Born in Sitiawan, Perak, Chef Wong completed his studies in Form 6 before his family was hit by financial snag. Unable to further his studies, he then took his first job as a kitchen helper in Pangkor Laut Resort in 1988 with no experience in the culinary field whatsoever.
After working there for four months, his friend recommends him to join the Royal Selangor Club, also as a kitchen helper in catering section where he needs to do almost all the basic kitchen tasks including fish cutting and throw the garbage!
When Shangri-La Hotel first offered the course from City & Guilds in 1990, he immediately applied for it which led him to obtain the Certificate of Cookery and since then, Chef Wong became a permanent staff in Shangri-La. During his days with Shangri-La Hotel, he clinched the Best Menu of The Day award.
“I was a little ambitious that time – I don’t want to just be a normal staff in the kitchen. I want to do something bigger, something more important,” confessed Wong.
Feeling unsatisfied with his post, he resigned and joined Palace of The Golden Horses in 1997, where he was subsequently promoted as Chef de Patisserie. His decision proved to be an accurate one. Within three years working with Palace of The Golden Horses, he was promoted to Junior Sous Chef.
Officially became a part of Hotel Maya Kuala Lumpur in 2004, Chef Wong manages the overall operation of Maya Brasserie, specializing in international cuisine under the guidance of Hotel Maya Kuala Lumpur’s executive chef, Adriano Teng.
When asked about his most unforgettable experience throughout his 20 years of culinary career, he showed me his fingers. “It was during my time with Star Cruise back in 2001. I was working there as a sous chef where during peak season or holiday season, my staff and I will have to work from morning till late non-stop, cooking meals for approximately 1000 passengers till blemishes appear on our fingers and palms!” he exclaimed. “My staffs were jaded and constantly asking me, when can we stop cooking and take a break,” he laughs.
Life seems to be much easier for Chef Wong now compared to his earlier days. When Chef Wong has the chance to leave the kitchen, he’ll go for movies, shopping and dining out with his wife and little daughter. One of his favourite foods is the chicken rice and dim sum place located in Jalan Imbi.
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