059The Devoted Mentee
Warm and caring, Malaysian chef Cheah Hun
Leong, 28, started his kitchen journey at the age
of 16 when he was part-timing during his school
holidays. “After graduating from high school, I got
a place at a Japanese restaurant. I was amazed at
how much satisfaction I had from the preparation
stage to finally serving the food. It was then that
I truly realised – I wanted to pursue a career as a
chef,” he enlightens us. Like all chefs, Chef Cheah
had to learn to cope with the long working hours
and the intense environment most kitchens come
with. He has no regrets as the experience moulded
him: he learnt to adapt and to cope with pressure.
His decision to leave Penang and come to Singapore
was the focal point and the crux of his personal
growth. Thanks to Chef Andy Oh, the executive
chef of Pan Pacific Orchard, Singapore, Chef Cheah
was guided and given numerous opportunities. He
speaks fondly of his mentor, “I was lucky to have
met Chef Oh. I have known him for many years and
he has played a huge role in guiding me throughout
my rise in my career. His unselfish, patient and
supportive nature has made me who I am today.
He has always been willing to share his experience
and very open in letting me in on what makes a
good dish or how I can better a dish.” Chef Cheah
learns fast and is willing to leave his comfort zone
in favour of upgrading his skills. He hopes to be like
his mentor and to lead with the same nurturing
spirit to have a positive experience over the young
chefs. He tells us, “I want to be able to use the
power of my success to motivate and help all sorts
of causes – at Pan Pacific Orchard, Singapore. We
have adopted homes and charities that we make
contributions to. During Chinese Lunar New Year
this year, as chefs we contributed by cooking for the
residents at AWWA Senior Community Home. Such
contributions inspire me and motivate me as well.”*slow-roasted Australian angus beef tenderloin,
beetroot-potato purée with sautéed quinoa-barley
& garden vegetables