i. Biography
Kuala Lumpur is the fixed point in Raymond Tham’s work, but the method extends well beyond the city. In Beta’s kitchen, Lawas rice, abalone, local caviar from Tanjung Malim, and Kuih Loyang are handled as ingredients and forms that can be read again, not just repeated. As chef and co-owner of Beta in Kuala Lumpur, Raymond Tham works in Modern Malaysian cuisine as a living practice, shaped by movement across the country and by the textures, stories, and techniques gathered along the way. “For inspiration, I often travel around Malaysia to visit the locals, to visit the local museum.”
The Climb
Technical discipline and a wider professional frame were built early in Raymond Tham’s career, through work that moved across product, apprenticeship, and hotel kitchens. He began as a technical advisor at Barry Callebaut, then trained as an apprentice at Wentworth Surrey, United Kingdom, before working at a Fairmont-managed hotel in Bermuda. Each stage added another layer to his handling of pace, precision, and the routines of professional hospitality. Since 2015, Raymond has been co-owner and executive chef of Skillet @ 163, and since 2018 he has also been co-owner and executive chef of Beta KL. Together, those two positions define the arc of his career: not a fixed endpoint, but an ongoing practice of shaping ideas, refining forms, and translating experience into a contemporary Malaysian register.
Today
At Beta KL, Kuih Loyang is treated as a form that can shift without losing its outline. In Raymond Tham’s kitchen, the familiar is not left untouched; it is worked with enough restraint to keep memory legible while still allowing the dish to move.
Signature
Raymond’s signature dishes include Lawas rice paired with abalone and local caviar from Tanjung Malim and Kuih Loyang. The combination shows a clear working logic: rooted in Malaysian ingredients and references, but shaped with enough control to let each detail carry weight on its own.
In Their Words “For inspiration, I often travel around Malaysia to visit the locals, to visit the local museum.”
Recognition
The most direct measure of Tham’s work is the dish itself. Kuih Loyang has become a named marker of his cooking, recognized through use rather than fixed into a single version. Together, these dishes form a Modern Malaysian vocabulary without turning it into archive. The materials remain specific, the place remains specific, and the method stays open to travel, locality, and return.
Profile updated July 2026
FAQ
Asked of Raymond
What is Raymond Tham's current role?
Raymond Tham is Chef and Co-owner.
Where did Raymond Tham work before?
Earlier in their career, Raymond Tham worked at Barry Callebaut, Wentworth Surrey, and Fairmont-managed hotel.
What is Raymond Tham known for?
Modern Malaysian cuisine.
