A 10-Course tastes adventure inspired by flavours of the adolescent years of 5 chefs. Get ready to take a journey down their personal memory and experience their unique world.

28th January, Friday
6pm onwards
RM588 per person



Chef Jeff Ramsey

Chef Jeff Okada Ramsey

Japas by Jeff Ramsey

Japanese-American Chef Jeff Okada Ramsey earned his first Michelin star at the age of 32 in Tokyo, became the first Certified Master Sushi Chef by the All Japan Sushi Association, and won a world sushi title, all in the early days of his career—achievements that have shone a spotlight on his comings and goings in F&B ever since. Ramsey has been featured at pop-up restaurants across the globe and a sought-after culinary educator consulting on restaurant openings in the United States, Europe and Asia. In 2015, he moved to Malaysia and together with the Clearwater Xperience Group, he established a collection of restaurants that sets a new paradigm within the South East Asian hospitality profession.

Chef Chai Chun Boon


Trained in DCT International Hotel & Business Management School in Switzerland and boasting an illustrious resume that only few could match, Chef Chai Chun Boon relishes in European cuisine mixed with Mediterranean influences for Copper Restaurant, a chic and casual restaurant where diners can feel at home yet savour a delectable smorgasbord of European flavours. His prior experience in the kitchen of two- and three-Michelin star restaurants in Spain and the Netherlands, as well as stints in Shanghai and Singapore, means that he only brings the best to the table, with an emphasis on freshness, earning Copper Restaurant a mention in Tatler Dining Top 20 Restaurants 2020.

Chef Tan Wei Loon

World Pastry Champion 2019

Chef Tan Wei Loon is a World Pastry Champion 2019 (Coupe du Monde de la Patisserie) Asian Pastry Champion 2018 and 2014, undisputedly one of the Best Pastry Chefs in Asia. He is also APCA Malaysia Director of Pastry Studies. He has represented the Malaysian National Team in many International Pastry competitions. His special skills are Modern French Pastry, Sugar Art, Airbursh Techniques, Chocolate Displays and Chocolate and Praline making.

Chef Tyson Gee

Atas Modern Malaysian Eatery

Born in Canada, Chef Tyson Gee approaches every menu with the touch of an alchemist, infusing the dining experience with a flair for the transformational. At Atas dishes are presented in unique concoctions that are different yet distinctly authentic. Heirloom ingredients and local produce are hand-picked— forming the very essence of the establishment’s philosophy. Classic Malaysian flavour profiles are reinterpreted to create a brilliant repertoire of extraordinary dishes.

Chef Lroy Lim

Willow Kuala Lumpur

Chef Lroy Lim is an accomplished multi-national culinarian who has explored three continents – spanning Europe, Asia and North America – in pursuit of the world’s most captivating food. His creative hunger has been fed by spending the past decade travelling the world and working in some of the most prestigious restaurants at each destination which include Domaine de Châteauvieux (Switzerland), A Voce Madison (New York), and Saint Pierre (Singapore). Now based in Kuala Lumpur, Chef Lroy draws from these experiences and his travels to create Willow’s innovative menu without borders.