IN 2022, Kevin Wong opened his now-vaunted Malay archipelago-focused restaurant Seroja in Singapore after 10 years of cooking French, American, Japanese and Korean food.
“I wanted to create something where I could view Malaysia in the way that I was brought up. But I opened the restaurant without knowing how to cook Malaysian food. So I went back to what I grew up eating, which became my guiding point, backed by my professional training on techniques,” he says.
