Chef Profile: Chee Kong Wong
Position: Kabuki Teppanyaki Chef

I’ve been working at Kabuki for over 35 years, and this restaurant has become like a second home to me. I chose to become a chef because I believed it would give me a strong and stable future—and it truly has. Over the years, I’ve found great joy in cooking teppanyaki-style meals and connecting with guests at the grill.

My cooking style is all about creating a fun and personal experience. I enjoy preparing food right in front of guests while chatting with them and making them feel welcome. My signature dish is tiger prawn and steak, served with my special teriyaki sauce. Guests love it for its bold and delicious flavour.

Throughout my time at Kabuki, I’ve grown so much as a chef. I’ve learned the importance of strong cooking skills, proper hygiene, and detailed food preparation. Every day is a chance to learn something new and improve.

The ingredient I enjoy working with the most is my homemade teriyaki sauce. It’s a favourite among guests, and I’m proud of the flavour I’ve developed over the years.

One of the biggest challenges I face is preparing vegetarian dishes or meals for guests with dietary restrictions. It takes extra care, but I always want to make sure every guest has a great experience.

I’ve also had the honour of cooking for some celebrities over the years, which is always exciting. Whether it’s a famous guest or someone dining here for the first time, I always aim to give them my best.