"Standing on the edge of a cliff, only to fall off and fly with
angels".Once, an epicurean wrote of his opinion after a gustatory experience at Third Floor Restaurant. He wrote of a voyage to culinary excellence, of a single character who plays the hero and his audience save at last in their paradise. Undoubted, the hero is Executive Chef Ken Hoh. Born in Kepong, Selangor, in his humble beginning, he learnt all the wisdom the gourmet world could offer. His early breakthrough was as Commis-Chef de Partie at Shangri-La Hotel Kuala Lumpur from 1985 to 1989. Circa 90’s, he migrated to Australia to partake in the exciting dawn of Sydney’s dining arena where he distinguished himself as Sous Chef in prestigious restaurants such as Treasury in the Inter-Continental Hotel (rated 3 Chef Hats), Tetsuya’s (awarded Best Restaurant in 1993 and 1996) and Rockpool (awarded Best Restaurant in 1992, Restaurant of the Year 1997, Restaurant of the Year 2004 and rated 3 Chef Hats). In 1997, he was invited to join Cilantro Restaurant in Kuala Lumpur where he spent three award-winning years as Executive Chef and established a fine reputation as one of the innovative chef in the country in style of cooking and food presentation. "Respect the raw ingredients", he likes to say and he uses his full knowledge from his experience to create some of the best-loved dishes for the sophisticated and seasoned epicureans. These include his clients' affinity for his caviar, foie gras, truffle, salmon, and Wagyu beef and seafood. Today, as the co-proprietor of Third Floor Restaurant, he has yet to show the full extent of his inventive talent. Why not be courageous and head down to JW Marriot Hotel at Bintang Walk to seek the paradise as others have? After all, the satisfaction is entirely yours. |