Born in the state of Perak in Malaysia, Roy studied in London before arriving in New Zealand in 2006 to chase his culinary dreams in Wellington. His culinary style focuses on using a mash-up of innovative techniques and wood-fired cooking to highlight the pure flavours of each ingredient. The results are a distinctively New Zealand spin on authentic flavours and techniques, gleaned from across the globe. His menus, which you can currently sample at SO/ Auckland, are always produce-driven, innovative and adventurous, with new seasonal additions to continuously excite the diner.

1. Who taught you to cook, and what is the first thing you learned to cook?

I attended WELTECH in Wellington to further my culinary education back in 2006; my very first head chef was Mahendra Singh at Angus Inn Lower Hutt. I still remember him telling me “suck it up, be patient and good things will come”. The very first thing I learned wasn’t actually anything cooked, but peeling oranges – I remember I peeled about 10 kg of oranges every second day and they had to be precise. I made many mistakes but this trained my patience as well as my tolerance skills.

2. Name one of your most treasured food memories.

My most memorable food is my grandma’s Nyonya otak-otak (Malaysian steamed spiced fish cake wrapped in banana leaves). I always admired how she never needed scales to weigh the ingredients, yet she’s was always able to produce a very precise flavour profile.

3. Who would your dream dinner guest/s be (alive, or not) and what would you cook for them?

My grandparents, if they were still alive. I never had a chance to be able to cook for them, unfortunately.

4. What are the ingredients or flavours you could not live without?

Butter, soy sauce, chilli and lemon.

5. What’s the one ingredient you always splurge on, no matter the cost?

Caviar… definitely.

6. Name a useful tip, trick or hack in the kitchen.

Just keep everything clean and organised, then the rest will come together. And, of course, emotional happiness is also key when it comes to cooking.

7. What do you cook when you just can’t be bothered or when time is short?

Two fried eggs on top of steamed rice, with some soy sauce and furikake. Then, I am good to go.

8. What’s currently on your playlist when you’re in the kitchen?

At the moment it’s Leave Me Alone by Fred Again. I’m not sure why but house music keeps me hyped.

9. What’s your ultimate food treat?

Feijoa with salt when it’s in season, or any fruits with a touch of salt. That little bit of salt just makes all the difference.

10. What’s one of the most memorable things you’ve ever eaten, and where did you eat it?

The 25 course Emoji Degustation at Gaggan in Bangkok. They literally interpret a variety of emojis, culinarily, and these change seasonally.

11. Name a favourite destination for food/dining?

Malaysia. I will never get bored or sick of it.

12. What’s the dish you’d travel across the world for?

Chicken rice in Singapore or cuisses de grenouille (frog’s legs) in France. Both are worth travelling for.

Mt Cook Alpine Salmon + Aoraki Salmon recipes…