Kevin Wong

The Path

Training at Taylor's Culinary Institute gave Kevin Wong the structural base that supports his current style. The school provided the framework; the work that followed has been marked by focus, ambition, and respect for what came before. Since 2022, Kevin Wong has been chef & owner of Seroja, a role that keeps him close to both the kitchen and the restaurant’s identity, where direction is guided by precision and continuity rather than novelty for its own sake.

The Work Today

At Seroja in Singapore, the cooking is built from memory, research, and refinement. Kevin Wong frames Malay Archipelago flavours in a modern register, using the traditions of Southeast Asia as material to be re-read rather than frozen in place. Texture, temperature, and technique do the work of translation, so that heritage appears on the plate as something active and current. Mangrove wood-charred scallops with laksa leaf sauce, paired with the in-house baked roti paung, or Terengganu butter buns, make that method visible. The dish brings smoke, fragrance, softness, and structure into the same plate, showing how Kevin Wong builds composition from contrast while keeping the regional reference clear. It is a direct expression of Seroja’s range: rooted in place, shaped for the present.

Signature

Kevin's signature dishes include mangrove wood-charred scallops with laksa leaf sauce and roti paung (Terengganu butter buns). In Kevin Wong’s cooking at Seroja, those dishes point to the same set of concerns: regional flavour, controlled fire, and the kind of detail that lets a plate land cleanly.

In Their Words “Every morning is a new beginning, and to excel everyday is a choice. It is a choice within yourself today that determines tomorrow. My goal each day is that all my guest & team leaves happy.” “Whatever I have has been based on the guidance I received from the teachers who passed down their philosophies to me. I am trying to do the same now.”

Acclaim

Kevin's honors include MICHELIN Guide Young Chef Award (2023).