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Simon Koh Yong
Abalone Specialist
Hosted at: Jade
Starting out as a business traveller has given Simon Koh Yong the opportunity to experience the finest cuisines from all over the world. Together with the cultural diversity he was exposed to in Singapore, Koh cultivated a unique palate for fine cuisine. He was further intrigued by the making of abalone and began his pursuit of this art of fine cuisine.
To perfectly master this ingredient, Koh took up diving lessons so that he can inspect the seabed and the abalone’s living environment and headed back to the university to learn about the chemistry, microbiology and physics associated with both the making and cooking of dried abalone.
Today, with his no-compromising attitude towards quality, his ‘Kohyong’ abalone has become a highly sought-after product and is being exported to countries like China, Japan and North America, and world-renowned restaurant groups like the Tung Lok Group of Restaurants and Kiyoken in Japan.
To perfectly master this ingredient, Koh took up diving lessons so that he can inspect the seabed and the abalone’s living environment and headed back to the university to learn about the chemistry, microbiology and physics associated with both the making and cooking of dried abalone.
Today, with his no-compromising attitude towards quality, his ‘Kohyong’ abalone has become a highly sought-after product and is being exported to countries like China, Japan and North America, and world-renowned restaurant groups like the Tung Lok Group of Restaurants and Kiyoken in Japan.