Chef Melvin Loo (main image) has come a long way – from dribbling on the basketball court to whipping up authentic Japanese food in the kitchen.
Loo is thankful for his passion in basketball, and representing Penang, which allowed him to join a cultural exchange programme to Japan. And it was in the Land of the Rising Sun that he fell in love with Japanese culture.
“My love for Japanese food goes back to my school years when I had the privilege of representing the Penang basketball team in Japan on a cultural exchange programme,” said Loo.
“This was when I fell in love with Japanese culture – their meticulous attention to detail, the harmony of flavours, and the artistry involved in their cuisine, captivated me.
“This experience ignited a lifelong passion for Japanese food, driving me to pursue a career where I could immerse myself in this beautiful culinary tradition, and share it with others,” he said.
Loo’s journey in the culinary world is marked by a rich and diverse experience across various esteemed Japanese restaurants.
He started off as a sushi helper at Tonki Japanese Bento Restaurant and Tao Authentic Asian Restaurant, where he honed his foundational skills. His dedication and talent soon led him to a role as a sushi chef at the new Tao outlet in Kuala Lumpur, marking the beginning of his rise in the industry.
Seeking to expand his expertise, Loo explored different facets of the restaurant world, including a brief stint as a bartender. However, his true calling remained in Japanese cuisine, and he soon joined Genji Japanese Restaurant at Hilton Petaling Jaya as an assistant sushi chef, further refining his craft.
A significant turning point in his career came at Fukuya Japanese Restaurant, where he worked alongside a seasoned Japanese chef for several years, gaining invaluable insights and mastering the art of sushi.
This experience propelled him to Hagi Japanese Restaurant, where he excelled as a sushi chef and eventually as head chef, solidifying his reputation as a distinguished sushi chef.
Loo, however, moved to the tourist island of Langkawi, located up north in the state of Kedah, because he saw an “incredible opportunity” to introduce authentic Japanese cuisine to a place where such experiences are rare.
“Langkawi’s serene beauty and its growing appreciation of diverse culinary experiences inspired me to bring something unique to the island. This move represents a new chapter in my life, filled with the excitement of sharing my passion for Japanese food with a new audience and creating unforgettable dining experiences for my customers.
“Working with Riyaz International has allowed me to take this journey,” he added.
Riyaz International officially opened the doors of Koku Japanese Restaurant & Zen Garden on July 6, at The Riyaz Lavanya Langkawi. It Is Langkawi’s first authentic fine dining Japanese restaurant.
The launch of Koku was celebrated with an exclusive dinner preview, graced by His Excellency Takahashi Katsuhiko, the Ambassador of Japan to Malaysia. He was hosted by restaurant co-owners, Datuk Seri Shaheen Shah and Datuk A. Muthukumar.
The menu, curated by Loo, redefines the Japanese fine dining experience in Malaysia, with fresh, ultra-premium, air-flown ingredients such as Maguro (bluefin tuna), Hamachi (yellowtail), Sake (salmon), Unagi (eel), Saba (mackerel) and other species of fresh catch from Japan.
Speaking on the inspiration behind Koku, Loo said: “I have always wanted to share my passion for authentic Japanese cuisine, using only the finest ingredients crafted with precision and care.
“With Koku, I believe diners will have that experience. My cuisine honours the integrity of natural ingredients, coupled with distinctive preparation techniques, reflecting our commitment to quality and authenticity,” he added.
