Born in Sungai Koyan Felda in Pahang, Chef Wan moved to Kuala Lumpur when he was three years old. At the time, his father was part of the Royal Malaysian Air Force and his family lived at the Sungai Besi base. As the son of a Chinese Singaporean mother and a Malay father, he discovered his passion for entrepreneurship and food selling kuih on the air force base where his father worked.  Despite studying to become an accountant, he quit his job to pursue his passion for food and cooking full-time. His perseverance earned him an associate degree in Professional Chef Training and Hotel Management from the California Culinary Academy, San Francisco, and a Ritz Escoffier Diploma (École Ritz Escoffier De Gastronomie Française) from the Ritz Hotel in Paris.  Exuding a passion for all aspects of domestic living, Chef Wan has always been synonymous with the latest trends in wellness, cooking, entertaining and decorating. In his capacity as a motivational speaker, he constantly entertains and educates the Malaysian public about the latest trends in these areas using his unique humour and passion.  
We had a wonderful time finding the ingredients in Chinatown to prepare Chef Wan’s Grandmother’s Kerabu Udang (Prawn Salad), and then to Kiana’s kitchen to make this special dish.  
RECIPE: Chef Wan’s Grandmother’s Kerabu Udang (Prawn Salad) 🦐  
https://dining.staradvertiser.com/2022/02/columns/restaurant-insider-with-anne-lee/chef-wan/ 
Chef Wan @_chefwan58

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