Fong Kean Hun
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It is to the good fortune of the F&B industry that Fong Kean Hun traded his childhood dream of becoming a pilot for a chef’s coat. Kean Hun had taken up pastry, bread and cake-making as a back-up plan in case his pilot ambitions fell through and soon discovered he was a natural in the kitchen. The more he cooked, the more he realised that people really enjoyed his food and as his passion grew, Kean Hun decided to pursue a career in the culinary arts with much verve and vigour. Over the years, the Malaysian chef has honed his skills under the mentorship of celebrity chefs at prestigious restaurants like Ossiano by Santi Santamaria (Dubai) and Joël Robuchon (Singapore). At Ossiano, Kean Hun was Chef de Partie and was responsible for manning the garde manger station, as well as the seafood, fish and meat sections. Naturally, he became inspired by the late Catalan chef Santi Santamaria who focused largely on the use of natural, local and seasonal produce. After two and a half years, Kean Hun left Dubai for Singapore where he continued to refine his skills at Joël Robuchon as Chef de Partie under the mentorship of Executive Chef Tomonori Danzaki. He managed the meat station before assuming the role of an Entremetier. With various training opportunities at the specialised stations, the talented young chef was fast gaining well-rounded skills that would prepare him well to lead a culinary team in his own kitchen. In 2012, Kean Hun was headhunted by Fordham & Grand owner Timothy Lim and agreed to helm the kitchen as Head Chef. The 30-year-old chef’s philosophy pervades Fordham & Grand’s menu offerings, which is kept intentionally understated so that creations tease and tantalise with their subtle twists yet do not shock the palate. “We pride ourselves on using fresh, seasonal and local produce and match it with simple cooking treatments in order to draw out the natural and most robust flavours of the food, rather than mask it with heavy seasonings or sauces,” offers Kean Hun. The result is a palate-pleasing spread that melds classic European cooking techniques with a prudent yet conspicuous use of Asian ingredients as a hat-tip to local culture and Kean Hun’s roots. Such a philosophy is deliberate in design, as it provides Kean Hun and his team with a canvas of sorts to let their creativity reign free, and offers guests a multi-faceted appreciation of Fordham & Grand’s cuisine through dishes that evolve and increase in complexity, as well as through new creations added every quarter. |
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| Establishment: | Fordham & Grand |
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