Chef's Corner

Chef Ryan Khang

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Ryan Khang
Ryan Khang began building the foundation blocks of his castle at a very young age. A monumental tower dedicated to his love of food, its bricks were built of hard work and practice, both of which were exercised as he helped his mother in preparing lavish festival dishes for the family. His grandmother’s back yard was a little farm; in helping her to raise poultry, he learnt to appreciate traditional agriculture and animal husbandry.

He soon grew up to attain a graduate degree in food science abroad from the Kansas State University, and subsequently went on to obtain qualifications where his heart truly lay - in culinary arts. He embarked upon a career as a R&D food scientist in the United States, before finally finding himself home in Malaysia, where he underwent apprenticeship at the Mustard Tree Restaurant. He then turned his attention towards a series of chain restaurants, working his way up as a consultant chef by developing new menus and supervising production. Toiling the years away in kitchens, Ryan eventually found himself a sous chef, having won the pleasure of working alongside a number of award-winning chefs

His unique culinary style is a combination of Southern Thai-Malay and Mid-Western American, an exceedingly interesting blend if ever there was one. He attributes the former to days long past spent growing up in Kangar, a sleepy little town in the Northern region of Malaysia where culinary and cultural splendour is at no shortage; the latter, however, was acquired from his days in the States.

Ryan Khang began building the foundation blocks of his castle at a very young age. A monumental tower dedicated to his love of food, its bricks were built of hard work and practice, both of which were exercised as he helped his mother in preparing lavish festival dishes for the family. His grandmother’s back yard was a little farm; in helping her to raise poultry, he learnt to appreciate traditional agriculture and animal husbandry. He soon grew up to attain a graduate degree in food science abroad from the Kansas State University, and subsequently went on to obtain qualifications where his heart truly lay - in culinary arts. He embarked upon a career as a R&D food scientist in the United States, before finally finding himself home in Malaysia, where he underwent apprenticeship at the Mustard Tree Restaurant. He then turned his attention towards a series of chain restaurants, working his way up as a consultant chef by developing new menus and supervising production. Toiling the years away in kitchens, Ryan eventually found himself a sous chef, having won the pleasure of working alongside a number of award-winning chefs His unique culinary style is a combination of Southern Thai-Malay and Mid-Western American, an exceedingly interesting blend if ever there was one. He attributes the former to days long past spent growing up in Kangar, a sleepy little town in the Northern region of Malaysia where culinary and cultural splendour is at no shortage; the latter, however, was acquired from his days in the States. Not one to bury himself in the kitchen, Ryan enjoys the occasional external sojourn into food promotional activities, and has been the representative face of many food brands. Having earned himself a reputation as a smooth young chef amongst foodies, he combines artistic flair with extraordinary customer service demands, subsequently channeling the two in all public interactions. From where he stands upon his culinary castle today, Ryan turns attention to detail with hawk-like eyes, poised to delight a highly-demanding customer base

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