Chef Sun: An Extraordinary Life Forged Between Fire and Flavor

Amidst the heat of the kitchen and the rhythmic clanging of spatulas, one figure remains steady and resolute—Chef Sun, a culinary veteran with over 30 years of experience. To the world, he is more than just a chef; he is a World Culinary Champion, an Imperial Chef, a brand ambassador, and a food critic. Since 2007, he has also been a dedicated columnist for Nanyang Siang Pau’s "Culinary Treasure" (厨王宝典). His life is like a meticulously prepared dish—rich in layers and full of depth.

Sailing Against the Wind: From Kitchen Apprentice to Culinary Giant Looking back, Chef Sun’s path to growth was far from smooth. After dropping out of school in the third year of junior high, the 16-year-old embarked on a journey to make a living. He changed jobs frequently, gaining experience as an auto electrician apprentice in Bukit Mertajam, a waiter and bar assistant in restaurants, and even selling vegetables in wet markets. In his youth, due to frequent conflicts with others, his mother bought him a plane ticket to Sabah to stay with his uncles and aunts.

At the time, his aunt criticized him, saying, "If you can't even study, you'll never achieve anything." In his 17th year, through her introduction, he entered Shangri-La Tanjung Aru Resort in Sabah as an apprentice, marking the first major turning point of his legendary life. However, just three days in, he wanted to quit because the work was too grueling. He persevered only because resources were scarce in society back then, and he had few other options without an education. At Shangri-La, he was first exposed to professional culinary arts. Later, in Sandakan, he worked under Hong Kong masters. The kitchen environment then was vastly different from today; masters often used profanity to scold apprentices. He eventually realized: "This is the culture of the kitchen." He understood that when a master stops scolding you, they have given up on you. Thus, he became like a sponge, absorbing the expertise and essence of different restaurants and masters. He states that those frequent job changes were not a lack of stability, but a way to "seek knowledge" while young to accelerate his growth.

First Glimpse of Talent: Shining in Competitions At age 24, he reached another milestone. While working in Penang, his first entry into a Salon Culinaire competition earned him silver and bronze awards. The following year, he won the championship in the hot dish category at the "Golden Chef Competition." By age 26, he was ranked among the Top Ten Chefs in Northern Malaysia, truly establishing his status in the local F&B industry.

However, when the 1997 Asian Financial Crisis hit, layoffs and pay cuts followed. He chose to board a cruise ship, joining Superstar Leo under Star Cruises. There, he not only obtained his "Sailor Man" certification but also expanded his culinary horizons.

Global Perspective: From Shanghai to Imperial Chef Later, he moved to Jiangsu and Shanghai, China. In 1998, he joined the Guangdong Hotel to manage Malaysian Chinese cuisine. Shortly after returning to Malaysia, he became the Chinese Head Chef at Silk Garden in the Sutera Harbour Resort, Sabah. A few years later, he moved to the Holiday Inn in Sarawak, then to A One Abalone in Indonesia, and finally to Club Maxim at Genting Highlands upon his return.

At the end of 2014, he was invited to become the F&B Director at the six-star Hotel Empire in Brunei. Besides hosting royalty, he had the honor of cooking for the Sultan and the royal family, earning the title of "Imperial Chef." He has also served various international dignitaries, including former Singapore Prime Minister Lee Hsien Loong and Chinese President Xi Jinping.

The Birth of Sun Gourmet Kitchen in Johor Bahru

After years of cooking for royalty and traveling the world, Chef Sun finally welcomed another grand "dish" in his life—founding his own restaurant.

On July 10, 2019, while still serving as the F&B Director at a luxury hotel in Brunei, Sun Gourmet Kitchen quietly opened its doors in Mount Austin, JB. That year, he collaborated with Singaporean actor Yao Wenlong, combining their expertise and influence to inject powerful brand energy into the restaurant.

Upon opening, Sun Gourmet became an instant hit due to its exceptional flavors and innovative dishes. The "Top Ten Signature Series," specialty side dishes, and healthy drinks are all inspired works refined by Chef Sun’s years of experience, creating a new taste experience between tradition and modernity. Among them, the signature "Seafood & Minced Meat Pao Fan" captured the hearts of many Singaporean celebrities and diners, quickly becoming the restaurant's flagship dish.

Signature Pao Fan: A Classic That Transcends Time The history of Pao Fan can be traced back to the Five Dynasties period, with records of "Water Rice" or "Soup Pao Fan" appearing as early as the Song Dynasty. Modern Pao Fan began to appear around the 1930s, closely tied to life in Shanghai after the opening of its port. It originated during times of scarcity; to avoid wasting leftover rice, people would add hot water or soup to overnight rice and leftovers, sometimes adding salted melon or fried dough sticks (You Tiao) if they could afford it. This practical and frugal practice was passed down, eventually becoming a representative of Shanghai’s breakfast culture.

Over time, as Pao Fan spread south, it evolved from a simple way to save ingredients into a unique delicacy. Today, many restaurants and chefs have innovated the dish, transforming it from traditional home cooking into high-end cuisine. Combining different ingredients with rich broths brings richer flavors and more layers of enjoyment.

The Pao Fan presented by Sun Gourmet is a masterpiece that elevates tradition. From the broth meticulously simmered for 12 hours to the daily selection of seafood and minced meat, combined with steaming rice and topped with crispy fried rice, the resulting aroma is unforgettable.

This seemingly simple yet profound dish not only awakens culinary memories for the older generation but also captivates the taste buds of young foodies. Soon after opening, it attracted many Singaporean stars, becoming a trending dish on social media.

The Test of the Pandemic: Adapting to Change However, on March 16, 2020, the COVID-19 pandemic swept the globe, hitting the F&B industry hard. Chef Sun, who was working in Brunei, was forced to interrupt his schedule. He rushed from Brunei to his apprentice's home in Miri that night, flew back to JB on the 17th, and Malaysia officially began its Movement Control Order (MCO) on the 18th. Chef Sun then began his journey of restructuring and staying with Sun Gourmet. Faced with the standstill, he did not remain silent; instead, he actively embraced the "new normal." He viewed the pandemic as an opportunity, using the time to attend various courses and apply that knowledge to ensure Sun Gourmet’s survival.

Artistry Never Stops: The Persistence of Craftsmanship Sun Gourmet is not just a brand; it is the culmination of Chef Sun’s 30 years of hard work. He knows that the essence of F&B is not just serving a good dish, but bringing warmth and memories to the table with every meal. This restaurant is where his culinary life has truly taken root.

TRX Sun Gourmet (From Classic to Innovation)

From Classic to Innovation: The Two-Tiered Evolution of TRX Sun Gourmet

In the face of a fluctuating F&B market, Chef Sun chose to pave his way through learning and reflection. During the 2020 lockdown, he didn't stop; instead, he turned that pause into an opportunity to recharge, enrolling in marketing courses to enhance his brand thinking and vision.

Following the reopening of the Singapore border in April 2023, Chef Sun set off again to join the "Business Transformation Program" at Giant Business School. After more than a year of exploration, he finally found the ideal location in Kuala Lumpur’s core business district—TRX (Tun Razak Exchange).

The contract was signed in May 2024, and on January 28, 2025, Sun Gourmet @ TRX officially held its soft opening, beginning a new chapter of Pao Fan and modern Oriental Chinese style.

Level 1: Everyday Warmth; Level 2: The Soul of an Imperial Chef TRX Sun Gourmet is an extension and upgrade of Chef Sun’s culinary philosophy. The first floor focuses on casual Chinese cuisine, continuing the warmth of the JB branch for family gatherings and daily meals. The second floor, positioned as the "X-Menu," showcases the brand's essence—Imperial Pao Fan and modern Chinese fine dining, creating a more sophisticated and profound dining experience.

From hot soup Pao Fan to artistic plating, and from flavor inheritance to spiritual expression, Chef Sun has reinterpreted this century-old dish with modern techniques, giving it higher value and class.

Spreading Warmth Through Pao Fan TRX Sun Gourmet is more than a restaurant; it is a physical extension of the brand's culture. Adhering to the vision of "Letting Pao Fan spread happiness and warm the heart," the brand is dedicated to evoking happy memories through a bowl of Pao Fan. By insisting on premium ingredients and exquisite skills, the brand presents authentic Pao Fan and carries the mission of inheriting a new era of Chinese culinary culture.

Sun Gourmet’s positioning is now clearer—to become the leading brand in Pao Fan cuisine and a symbol of modern Chinese culinary culture, continuously shaping the image of Sun Oriental Cuisine.

Three Core Values:

• Innovation: Take the daily to the extreme; make innovation a routine.

• Refinement: Satisfy the customer's palate; create beautiful dining experiences.

• Happiness: Provide stable and promising solutions for investors; create a high-quality platform and growth space for employees.