A trip to Kuala Lumpur and a chance introduction to culinary legend Ah Soon Kor (chef Wong Ling Soon), who was then the highly regarded chef/owner of Chef Rasa Sayang Chinese Restaurant, was what launched Simon Lee’s career.
Lee, only 16 then, was accompanying his brother − who sold dried seafood − to meet the chef. Ah Soon Kor offered Lee a job in his restaurant in Petaling Jaya, Selangor. The youngster from Raub, Pahang, started from the bottom, doing odd jobs in the kitchen. By the end of his three years there, he had progressed to cooking meals for the staff.
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