Chef Profile: Chef Thein Tun
Position: Kabuki Teppanyaki Chef

I became a chef because I’ve always loved working in hospitality. Being part of the teppanyaki team at Kabuki gives me the chance to do what I enjoy most—cooking great food and making people happy.

My cooking style is quick, clean, and always improving. I’m constantly working on my teppanyaki show skills to give guests a fun and memorable experience at the grill.

My signature dish is seafood, served with my favourite Yum Yum sauce. It’s full of flavour and always a hit with guests. I also love working with teriyaki and miso mayo sauce—the taste is amazing, and our guests really enjoy it too.

One of the most memorable parts of my journey at Kabuki is working with an excellent leader and team. They always share their knowledge with me, and thanks to them, I’ve improved a lot in both my cooking skills and overall culinary knowledge.

The most challenging dish for me is steak. It takes precision and speed to cut it properly and cook it just the way each guest wants—rare, medium, or well done. But I enjoy the challenge and always aim to get it just right.

If I could cook for anyone in the world, it would be my wife. I would prepare her favourite seafood dishes, with all the flavours she loves. Cooking for her would be the most special moment.