Malaysia’s gastronomic scene continues to thrive under the creativity and resilience of women who have risen to global acclaim. From Paris to Kuala Lumpur, these chefs have paved the way toward elevating the Malaysian epicurean mission, fusing artistry, innovation, and cultural pride, and eminently shaping the way we experience food today.
Chef Melba Nunis — The Kristang Custodian
For Chef Melba Nunis, food is storytelling, a living preservation of heritage. The proud torchbearer of Malacca-Portuguese (Kristang) cuisine, she continues to share her culture’s unique blend of flavours with passion and authenticity.
Photo: Chef Melba Nunis at Datai Langkawi
Highlighting her formidable participation at The Datai’s female-chef-focused 2024 Chef Series and a recent guest feature at Macau University’s Demo Kitchen, her repertoire has marked milestones in introducing Kristang cuisine to a wider global audience. Driven by a genuine love for people and the joy of sharing meals, Nunis channels her warmth into every dish, a personal reflection of her belief that the true gift of cooking lies in seeing others take pleasure in it.
Chef Kwen Liew — The Michelin-Starred Visionary
As the Malaysian-born pastry chef and co-founder of the Michelin-starred Pertinence in Paris, Chef Kwen Liew has carved a name for herself in the global fine dining circuit. Alongside her husband, Ryunosuke Naito, she epitomises the culinary experience whereby French cuisine collides with Japanese precision, an interplay between refinement and imagination.
Photo: Chef Kwen Liew (right), Ryunosuke Naito (left)
After months of creative reflection, Pertinence reopened with renewed spirit, promising “an even more accomplished culinary experience.” Liew’s approach to pastry and plating is poetic, grounded in inclusivity and innovation, showcasing how global inspiration can elevate the art of dining.
Chef Jun Wong — The Catalyst Artisan
At Yellow Fin Horse, located within Else Kuala Lumpur, Chef Jun Wong redefines what it means to cook with consciousness. Known for her delicate, nuanced approach, her latest culinary chapter shifts from Japanese influences to what she calls “elemental cooking” — a deeper connection to natural ingredients and their origins.
Photo: Chef Jun Wong at ELSE
However, beyond her gastronomic craft, Wong advocates for social change, envisioning accessible, nutritious food programs for schools, hospitals, and prisons. For her, chefs are representatives of artisans and change-makers, persevering to shape society through sustenance.
Chef Mandy Goh — The Culinary Innovator
Leading the kitchen at ATAS, The RuMa Hotel and Residences, Chef Mandy Goh brings together contemporary flair and cultural depth. Her “Cultural Heritage” menu pays tribute to Malaysian roots while blending Asian and European influences with refined creativity.
Photo: Chef Mandy Goh from ATAS at The Ruma
From The St. Regis Langkawi to Shanghai’s Fifty 8° Grill, Goh’s global experience has sharpened her eye for sustainability and purpose, as she has often reflected on food waste and the responsibility of chefs in large-scale dining. At just 21, Goh made history by winning gold at the Bocuse d’Or Asia competition as part of the first all-female team, setting the tone for her trailblazing career ahead.
