The spicy miso lamb features tender-as-silk lamb countenanced by miso sambal and salsa verde. — Photos: Kikubari
A career in F&B can often be a rollercoaster ride, with highs and lows and ups and downs aplenty. This is something seasoned chef Sean Thu knows only too well. A culinary school graduate, Thu has worked at numerous local hotels and restaurants including the Mandarin Oriental Kuala Lumpur and Nobu Kuala Lumpur, where he served as the chef de partie.
Not long ago, he started a Mexican fast food restaurant which fizzled out and shuttered after a few years. After that experience, he ventured into culinary arts once again – this time as an educator, teaching culinary arts at the Academy of Pastry Arts Malaysia.
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