Chef Matt

Presenting for Malaysia Kitchen

Chef Matt a.k.a. Flying Chef

Chef Matt caught the cooking bug from his family.  He was a chef at a Japanese teppanyaki restaurant in Malaysia for 8 years before starting his own Malaysian food catering business. 

His earliest memory of working in the kitchen was at age 10 -- helping his parents to peel and chop garlic and onions in the family roti canai business. His second brother inspired and taught him the art of making good roti canai.

Roti canai is a type of flatbread in Malaysia -- made of ghee, fat, egg, flour and water, mixed together, kneaded, flattened, oiled and folded repeatedly. One of the secrets of making a good roti canai is the ability to skillfully toss the flattened dough in the air several times until a tissue thin piece of dough is formed -- and folding it to trap in the air bubbles.

Chef Matt has been perfecting his tossing skills since 1990 and can toss his dough up to 7 feet high.  The Chef Association of Malaysia nicknamed him the “Flying Chef” for his toss juggling talents.  Other than roti canai, he also tosses pots, pans and knives.  He is also a  teh tarik (pulled tea) expert.

Over the years, he has participated and won many roti canai, teh tarik and Malaysian food competitions -- hosted cooking demonstrations -- and invited to be a judge on cooking shows.  Chef Matt is also a food product endorser and has demonstrated at cooking shows organized by Malaysian government agencies and food companies internationally.

For Malaysian Recipes demonstrated on stage, click here