To mark Le Cordon Bleu’s 130th anniversary, Malaysian alumni came together in Kuala Lumpur and Penang for two exclusive dining events, blending classical French training with local creativity and modern flair.
To celebrate 130 years of culinary excellence, Le Cordon Bleu alumni in Malaysia united for two exclusive dining experiences – one in Kuala Lumpur, the other in Penang – each a tribute to collaboration, classical technique, and personal culinary identity.
These special dinners highlighted the enduring influence of Le Cordon Bleu’s global culinary education, as Malaysian chefs trained in various campuses around the world returned to local kitchens, combining their refined skills with a deep respect for culture and innovation.
10 HANDS DINNER | KUALA LUMPUR
The 10 Hands Dinner was held across two venues in Kuala Lumpur: Red Red Botak Head (May 8 & 9) and Cleaver Shed (May 30 & 31). Five alumni of Le Cordon Bleu Malaysia came together to craft a multi-course menu that wove classical technique with contemporary style and regional ingredients:
- Janice Siew – Petiteserie
- Ann Lee – Être Patisserie
- Liang & Arief – Red Red Botak Head
- Amelia Ng – Cleaver Shed
Each night offered an intricate progression of dishes, showcasing the individuality of each chef while reflecting the shared discipline and artistry of their Le Cordon Bleu training.
4 HANDS DINNER | PENANG
On June 14 & 15, Penang hosted the 4 Hands Dinner at Communal Table by Gēn 根, with two proud Penang-born alumni at the helm:
- Hooi Shing – Le Petit Four
- Johnson Wong – Communal Table by Gēn 根
This eight-course menu was a celebration of homegrown talent and ingredients, reimagined through the lens of French culinary technique. From delicate seafood dishes to refined desserts, the dinner reflected the chefs’ journeys from Penang to Paris and back again.
Throughout both events, diners were treated to thoughtful, precise, and expressive dishes – all hallmarks of a Le Cordon Bleu education. More than just a showcase of technical skill, these reunions offered a glimpse into how classical training continues to empower chefs to push boundaries, celebrate heritage, and create meaningful culinary experiences.
As Le Cordon Bleu marks its 130th year, these alumni dinners served as a living tribute to the school’s global impact and its enduring role in shaping the future of cuisine, one plate at a time.
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