Chef Mei Kei, Yong
A longform interview with a passionate chef
Chef Mei Kei is, in essence, a foodie.
She is a qualified food technologist and plant-based chef with a huge passion for food and well-being. She has worked in the food industry in Australia for 8-years, with knowledge and experience in kitchen operations, food manufacturing and the fresh produce sector.
She first travelled to Spain to start her food journey and gained culinary experience abroad in Barcelona, New York, and Berlin. She has conducted pop-up dining events in Perth, Hong Kong, and Manilla to name a few. This global traveller is now based in Malaysia, and inspired to share her passion and spread the word about healthy eating and living.
Currently Chef Mei Kei is Director and Executive Chef Instructor at MIB College, teaching subjects in Food Culture, Baking Science, Culinary, Molecular Gastronomy and Plant-Based Cuisine.
She has also started a platform under MIB College where she shares her knowledge and passion in the kitchen through workshops, and courses like Certificate in Plant-Based Cuisine. Aiming to cultivate a community of healthy-eating and mindful-living individuals.
In April 2019, Chef Mei Kei created, demonstrated, and served up a gastronomical dish to Former Prime Minister Tun Dr Mahathir PLUS an audience of 500 at the National Science Week!
We had a sit down in Chef Mei Kei’s office for the interview, and almost immediately, her infectious energy filled the room!
Where are you from?
Malaysia. Born and raised here in Petaling Jaya.
Tell me a little about your background, growing up, and how that may have shaped your mindset towards food.
I grew up in a family that is always eating, cooking and talking about what our next meals would be. In other words, my whole life has always revolved around food!
My family is vegetarian, so since young I was taught to have the habit of checking food products for their contents and ingredients, to see if it is meat-free and therefore safe for me to consume.
I do not like the idea of harming animals and always been enthusiastic for fresh produce. My lifestyle is not a diet or a set of restrictions — it is more of an addition or alternative way of living.
For me, it is about being conscious and mindful of the food I eat that nourishes my body and general well-being.
Your interest and passion clearly lie in food. When did you start to view food as a potential platform?
My late-father, Don Yong, was a food scientist and a baker combined, my mum cooks really well, and my relatives are also in the food industry. They all inspired me to pursue my career in food.
Describe briefly your education.
I graduated with an Honours Degree in Food Science and Technology, at Curtin University in Perth, Australia. I come from a food processing and manufacturing background, from working in restaurants, to local food businesses such as Turban Chopsticks, and other food manufacturing industries throughout the years living in Australia. I gathered industry experiences in quality control, research and development.
What are some experiences you had around the world?
After returning to Malaysia, I started seeking places where I could have a superfood meal, turmeric latte, almond milk and discovered that the health food scene here was a bit lacking. That prompted me to look for courses overseas so I could educate and spread the awareness. I ended up enrolling in Matthew Kenny Academy, a plant-based culinary course in America.
The classes were held in Barcelona, Spain. That was when I really discovered my passion. Being in a class full of like-minded people who wants to learn about wholesome food and to be able to help create a healthy community, was truly amazing! I would say that was a life-changing experience for me. From then on, there was no turning back.
I travelled to different countries exploring the various cultures and foods. In Mallorca, Spain, I had the opportunity to cook for a yoga retreat, preparing vegan food throughout the course. I assisted Chef Nathi Toro in conducting the plant-based workshops in Berlin. From there, I found the joy in teaching and sharing knowledge.
Throughout my travels, I am grateful to have formed some meaningful and long lasting friendships with people from different parts of the world.
Chef Tiffany Lau from Soulistic is one of them. Her project on bringing chefs and local businesses together in Hong Kong was incredible. To be invited as a guest chef to create, cook, and serve up vegan dishes at the pop-up dining event was an amazing experience.
I was also invited by Chef Barby O’Hara from Rawsome Kitchen, to be involved in a vegan pop-up dining experience in different parts of Philippines. We served up a multi-course meal using only raw vegan ingredients.
It’s great you went to Europe, and also South East Asia. It’s quite a contrast of cuisines. What are your thoughts?
There are a lot of cuisines indeed. It was a real eye-opener for me to experience the different cultures and cuisines, and to understand what people want. For example, the kinds of comfort foods differ greatly. It could be due to the change in climate. When it’s hot and humid, you would tend to reach for something refreshing or cooling; But during winter, you would not want to have a cold dish as much.
How would you describe yourself in the kitchen?
A clean space is a clean mind — I like to keep my workstation as organised and clean as possible. You can work more efficiently and be more creative when you know where everything is.
What would be a memorable event or moment for you in the kitchen?
Earlier this year, I was in Perth, Australia, and had the opportunity to create a dining experience for a group who are into sustainability and wellness.
It was autumn at that time, so I created an autumn-inspired menu, utilising elements like the colour brown, fallen leaves, and earthiness. I express myself through the elements and plating styles, to present the season on the plate.
The whole experience made me think — “Yes, I do want to continue along this line and to be able to create and share through food!”
To prepare food from scratch and serve it to a group of people aligned with my own values was fulfilling — doing something better for the community, and wanting to help make a difference to the lives of others.
Tell me about your “big dream”.
I have a vision — I would like to spread goodness in the world, ultimately.
To spread awareness and promote healthy and positive living in the community, in Malaysia — that’s where I would start.
I believe everyone has the opportunity to thrive and reach their full potential when the body and mind is well-nourished.
Therefore, I aim to spread joy through food and share my knowledge to help create a happier and healthier community. It’s me sharing the passion and connecting with people.
We thrive when we feel good — that can come from eating well. Charging through life, and making the best out of every day.
I would love for everyone to be high-fiving each other, generating good energies and vibes, and really just… being well!
Part 2 with Chef Mei Kei
You are now Director of MIB College. What’s your story?
At MIB — We exist, to give.
Today, our core value is no different than in 1966, when my grandparents first emerged from a humble confectionary shop. The business grew through acts of kindness, especially during the hardship in the early 1970s, where we freely provided for those in need with baked products.
That was a turning point for us, as trust was fostered between us and the local community. In 1977, we started offering short baking classes for those seeking a move overseas, as baking was a desired skill — thus securing our title of being the pioneers of baking in Malaysia. Previously known as Malaysian Institute of Baking (MIB), and now MIB College.
Read more about MIB College here.
Now, in the 3rd generation and over 4 decades later, we retain the same dedication in servicing the community, through education in baking, culinary, and business, with an emphasis on character development and lifestyle.
Here at MIB, we strive to uphold the legacy of our co-founders, my late-father Don Yong and uncle, Eddie Yong. They have instilled the awareness of the importance of compassion in MIB, and we continue to uphold our community spirit by cultivating genuine relationships with students, alumni, partners, and customers.
Our doors are open to all — when you enter, you can feel a sense of belonging.
“Choose a job to be your passion. By doing what you love, you will be creative and happy for the next 50 years of your life. Then, for another 50 years, it will become your hobby. That, is a fulfilling life” — Don Yong
Our graduates have gone on to become chefs, restauranteurs, entrepreneurs, business owners, managers and even world champions! Our established presence in the F&B industry has enabled us to be a hub — linking students to employers, businesses to opportunities, chefs to food services, with an intention to grow to become a leading institution renowned for our emphasis on science, business, and management.
Tell us about MIB’s Plant-Based platform.
This is a new platform that aims to provide the health and wellness aspect through education. Offering workshops in living a more positive life, feeling well, feeling good by prioritizing wholesome food from natural sources and minimally processed food. To promote the awareness of healthy eating through lifestyle.
Give us a peek into what to expect in the coming months!
There are a few projects lined up! Masterclasses and more on how to incorporate plant-based products into your life, and how to substitute certain ingredients.
Hands-on workshops, so you can make it, eat it, and even potentially bring some dishes home! Later on, we will be having pop-up events, showcasing the pleasure of enjoying a 3 to 6-course vegan meal, or a Sunday plant-based brunch.
So you want to cultivate a sense of community through MIB.
No one can do anything alone. It’s always about community — being able to connect and collaborate. If one has the interest and drive in wanting to make an impact, why not join hands? Health food stores, restaurants, chefs etc.
Bringing people together, through masterclasses or workshops. It is all about sharing and the exchange of knowledge as well as passion.
Anyone in the plant-based industry you look up to?
The incredible Chef Toni Rodríguez.
I had the opportunity to meet him when he first came to Malaysia in 2018.
Toni Rodríguez travels around the world educating and conducting workshops on vegan pastry and baking. He is an inspiration, with a huge heart and passion, sharing his knowledge, work and creations to many others.
Toni and Sara now have their own Vegan Gastro Academy in Spain!
Who are some other chefs that inspire your cooking and creations?
Heston Blumenthal. Ferran Adrià. Albert Adrià.
They make me jump out of my seat with excitement each time I watch their cooking shows, restaurant documentaries or just by flipping through their recipe books! They create using the techniques of science and innovation.
The amount of detail and attention that goes into every dish creation is just phenomenal. It inspires me to keep learning, and that food is really a combination of science and art.
What about creativity?
I get excited when it comes to plating. I see the plate as my canvas, and myself as the artist.
Bringing together different colours, textures and flavours onto a plate. It is a bit like painting and constructing an art. Different components come together to create an explosion — it is an expression of oneself.
I believe it is important to be true to who you are, and let it flow.
Where do you gain motivation and inspiration from? What drives you?
The happiness that I see from feeding people and creating little moments in the day that sparks a sense of peace — from food, connection with people or energy. I find joy in giving, and seeing the smiles on people’s faces.
Using food as a language, anywhere in the world — that is my drive.
Besides, every one of us has to eat, so why not eat good food?
Name one person you would absolutely love to cook for.
YOU! The one reading this.
I guess there isn’t any one person in particular, because I would love to cook for anyone and everyone! Food brings so much joy to me and I want to share that with others too. Knowing that I have the ability to nourish and cook for someone is a wonderful feeling. Even just by making a small difference in that moment when a person eats is great.
I believe food can bring people together and has the power to spread joy and happiness.
How do you find fulfillment?
We are constantly learning and improving, trying to do better and be better than yesterday. For me, if I am able to build a platform or community that teaches people to simply be aware, it would not matter as much how big or small my audience is, but simply whose lives I am able to touch by sharing that goodness with everyone.
Finally, if you could give some advice to those who are interested to give F&B a go, what would you say?
Follow what you are passionate about and what drives you.
Instead of fitting into the norms, go with what works for you and what you love.
“Be true to yourself” — that is my motto. If you are yourself, you are already better equipped to make and spread change!
So take a deep breath, stop for a moment and reflect — Find what brings you joy, because if you are happy doing the things you do, others will be happy as well!
Follow Chef Mei Kei (@chefmeikei) on instagram to see what she is up to, and learn more about MIB College here!
Credits to Nicholas Aw for photos and write up.
