ZHEXI & YONGZHI
Our team of chefs are the true stars of the show, we call them ‘The Performers’. They flex their creativity with what the season holds in store, all sourced from rural pockets all over Malaysia. What happens when The Performer gets free rein? An unforgettable dining experience that piques interest and maintains intrigue with every move.
A true food lover and always the one to finish off the left-overs in the fridge. His childhood years were spent in enjoyment standing next to his grandmother in the kitchen, prepping and cooking together.
With such a strong family bond strengthened by cooking and sharing meals, he values food as more than something that fills the stomach, but as a gesture of love taught by his parents.
He wanted to become a chef ever since he was 10 years old. He worked part time at a noodle stall in his Kampung. However, he got a taste of what it’s like being a chef since he was six.
Having graduated from Berjaya University as a certified and professional chef, he seized the opportunity to work with masters of the fine dining scene.
When he is not unlocking new recipes, he spends his free time watching movies. His keen eye for detail excels in the kitchen, where he ensures everything under his radar is performed seamlessly.
Born in the peaceful town of Taiping known for its kopitiam culture. He often revisits the memory of a wanton noodle stall next to a Chinese Temple runned by twin aunties and the curry chicken and nasi kunyit from the kopitiam in town. Up till now, he can vividly recall the smell of burning charcoal and spices when cooking chicken in his grandmother’s kitchen. These are the memories he carries with him and got him through his transformative years moving to a big city to further his studies.
In the big city he came to find that people are truly spoiled for choice when it comes to food. But to him, nothing compares to what he grew up with in Taiping.
He then followed his cousin sister’s footsteps and enrolled in Berjaya University in pursuit of his culinary passion. He fell in love with cooking when mastered the art of filleting fish and meat.
Yong Zhi’s involvement in his high school marching band shaped him to be a true team player. Today, he orchestrates teamwork within the kitchen and keeps coordination in check.
Agnel is a true wine connoisseur and people-person. He finds great pleasure in the element of surprise that comes from opening a bottle of wine.
He has spent more than 20 years in the hospitality line but his fascination and love for it burns bright until today.
His passion and experience has been sought after from international brands such as; Pontini at Grand Copthorne Waterfront Hotel Singapore , Mezza 9 at Grand Hyatt Singapore, Serai and ikan ikan at Four Seasons Langkawi, Palais 85 in Perth, Australia and Fat Cow Restaurant in Singapore, to name a few.
Today he is the head sommelier at Eat & Cook Restaurant.