The Best Address

Executive Chef Justin Kam

Chef Justin Kam, a Malaysian Chinese was born and raised in Georgetown, Penang. With over 30 years of experience as a professional chef, he spent a decade as an Executive Chef in renowned 5-star international chain hotels, including Marriott International Hotels, Starwood Hotels, Shangri-La Hotels, IHG Brand, Hotel Mulia, Pan Pacific, and Equatorial. Currently, he holds the position of Executive Chef at Le Meridien Jakarta. Justin has worked in various countries such as China, Cambodia, Indonesia, and Malaysia, gaining exposure to a diverse range of international cuisines through his multi-skilled approach. His aspiration is to cultivate his integrity and culinary skills, leveraging his talents to contribute to cross-cultural and sustainable cuisines. Justin seeks to expand his knowledge of food products and enhance his creative cooking skills, encompassing a keen sense of food taste, menu creation and the design setup of kitchen and restaurant concepts.



Believing in his ability to impart skills and knowledge, Justin aims to mentor and develop the younger generation of chefs. He strives to build successful teams by guiding them in multitasking and endeavors to establish a culinary reputation in town. Justin specializes in Contemporary European; Lebanese Mediterranean, fine dining steak grills, Chinese cuisine, and Southeast Asian and Malaysian cuisines. His notable achievements include winning the Gold Medal in the FHM Culinaire 2009 Malaysia, the Nyonya Heritage Live Team Challenge category in 2009, and the Baba’s Curry Powder Creative 1001 Ingredients Live Cooking Competition in 2006. Additionally, he secured the Gold Medal in the Electrolux Star Chef Live Cooking Competition in 1998. Throughout his career, Justin has had the privilege of serving high-profile guests and organizing delegation events, including hosting the ASEAN Summit Ambassador lunch in September 2023 and successfully managing events for the Korean President Mr. Moon Jae- in in March 2019, the Chinese President Mr. Xi Jinping in October 2016, and the Chengdu Fortune Global Forum 2013 in Shangri-La Hotel Chengdu.

Despite his commendable skills, Justin remains humble and continues to interact with his guests for their feedback, stating, “The diners are my inspiration for creating better recipes.”


Do you have a favorite time of the year or set of ingredients that you look forward to working with?

Christmas is my preferred time of the year. As for ingredients, my choice depends on the type of cuisine selected, but I generally favor locally grown fresh products to enhance the aroma.

 What would you do if you weren’t a chef?

Given my profound interest in food, if I weren’t a chef, I would likely pursue a career as a food nutritionist or a food blogger.

Peking duck

Do your personal preferences influence the menu at all?

Certainly, my personal preferences do influence the menu. For instance, during Christmas, I gravitate towards traditional favorites like Christmas Stollen bread and English Fruit Cake, as they are consumed annually and add to the spirit of the season.

What do you think is the most over-hyped food trend currently?

The trend that I find to be most over-hyped currently is healthy super food with a plant base.

When are you happiest?

I find my greatest joy when guests appreciate and genuinely enjoy my culinary creations.


When you’re not in the kitchen, where can you be found?

During my leisure time you’ll likely find me at the gym, as working out is where I unwind. On workdays, if not in the kitchen, I am probably doing rounds at the outlets.

 Where is your favorite place to dine?

While I don’t have a specific favorite place, I am naturally curious and adventurous, enjoying exploring new places and cuisines.

What’s your favorite takeaway or comfort food?

My go-to comfort food is Poached Hainan Chicken with Beansprouts.

Iga Bakar

What makes the local food scene so exciting?

The local produce, ripened on the farm before being harvested and delivered, contributes to the excitement of the local food scene. This fresh, flavorful, and nutritious food is a result of my Peranakan descent grandmother’s influence, who trained me from a young age in the art of food preparation using the freshest ingredients.

  Which is the dish you’ve created that you are most proud of and why?

The Texas Barbeque Wagyu Chuck Rib holds a special place in my heart. I had the honor of preparing it for the South Korean President, Mr. Moon Jae-in, in March 2019.

Hainan Chicken rice

You’re having friends over for dinner tonight. What’s on the table?

A set menu featuring my signature dishes from appetizer to dessert would be presented for my friends.

 Name your favorite city that has it all: food, culture, and nightlife.

 The Kingdom of Thailand, Saigon, and the Pearl of the Orient are my top choices, boasting a perfect blend of food, culture, and nightlife.

Can you tell us more about the cuisine at your restaurants?

Our restaurants offer a diverse range of international cuisines, including Western, Indian, Nusantara, Chinese, Southeast Asian, Japanese, Lebanese, and pastry.


here’s a recipe for my signature Penang Curry Laksa.

Standards Recipe

Penang Curry Laksa

 Making Curry Laksa Paste

  • 1-liter  Cooking oil or olive oil
  • 150      gm       Shallot
  • 80        gm       Lemongrass
  • 75        gm       Garlic
  • 20        gm       Galangal
  • 40        gm       Penang Shrimp Paste
  • 5          pods     Green cardamom
  • 200      gm       Dried Chili
  • 50        gm       Fresh Chilies
  • 200      gm       Chili Powder (Baba’s Brand)
  • 22        gm       Cumin Powder (Baba’s Brand)
  • 30        gm       Fennel Powder (Baba’s Brand)
  • 30        gm       Coriander Powder (Baba’s Brand)
  • 18        gm       Salt
  • 40        gm       Sugar
  • 15        gm       White pepper powder

Preparation –

  1. Toast the shrimp paste till it aroma, soak the dried chilies and boil till it soft, finely grinding the fresh ingredient.
  2. Heat a tablespoon of olive oil in a wok or saucepan over medium-high heat. Add the dried ground spices and cook until fragrant. Stir through add the seasoning

Laksa Broth

  • 2-liter              Chicken Stock
  • 200ml              Coconut milk
  • 1canned          Evaporated milk
  • 120gm             Rock sugar
  • 5knotted          Pandan leaves
  • 2stalks             Lemongrass
  • 40        gm       Salt
  • 150      gm       Curry laksa paste

Preparation –

  1. Heat oil in a large saucepan or small pot over medium low heat. sauté for 20 seconds, then add lemongrass.
  2. Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
  3. Add chicken stock, coconut milk, evaporated milk and 2 tsp of Laksa paste. Place lid on and simmer on for 10 minutes.
  4. Adjust seasoning to taste. Add tofu puffs. Leave on turned off stove with lid on for 5 minutes

Condiment to be serve

  • Hokkien noodle
  • Rice Vermicelli noodle
  • Bean sprout
  • Boiled shrimp shelled off
  • Boiled chicken meat shredded
  • Boiled Cockle meat shelled off
  • Fish cake thin sliced
  • Tofu puff- one pieces cut into four



  • Hard-boiled egg
  • Mint leaf
  • Curry Laksa paste- serving according as your needed

Assemble guide 

  1. To prepare blanching the Hokkien noodles mixed with rice vermicelli and beansprout.
  2. Top with, shrimp, shredded chicken, fish cake, cockle, tofu puff
  3. Pour the Laksa broth. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.




  1. CC

    Awesome Chef! I can’t wait to try the recipe at my home^^

    • Kam Teow Eng

      Great to know you have made it to the top in your profession. So happy and proud of you.

    • Pramudji widjajanti

      Great Laksa Chef, You are the best.

  2. Amanda

    Proud of you dad! Keep it up and always rock

    • Claudia

      Chef Justin Kam transforming every meal

  3. Emily Khoo

    Congratulations on your achievement and hard work. Proud of you!

    • Yuri Komalasari

      For me chef Justin not only My leader in the kitchen, He is our teacher because he always share his knowledges and his skill in all kitchen team especially for young genaration chef. He is a good mentor because he give us a possitive Influence to us even though we were made a mistake , he give a guidance to us to more better in future. He also could be a good friend becuase he a good listening person and at the end he give us a feedback to disolve the problem.
      I am so proud and honor could work with Chef Justin. Keep to be a humble chef and Inspiring us.
      Thank you Chef

  4. Budi Prihantono

    Chef Justin is the experience Chef

  5. Budi Prihantono

    Chef Justin is the experience Chef and very good what he does

  6. CYC

    Tq for sharing ur secret recipes

  7. Isthy Komalawati

    Congratulations, Chef! Your great work create a great team!

  8. Hery

    Luar Biasa Chef 🤩

  9. Rara Barus

    Congratulations Chef! Your magic hands truly create exquisite dishes!

  10. Okta

    His Penang Curry Laksa is authentic.. love it so much.. Keep up the awesome works chef!

  11. Sofia

    i always look forward his cuisines after taste once the dish, it always amazing!

  12. Viga Sakina

    Congratulations on your achievement, Chef!

  13. desmond carneiro

    Amazing and Authentic Malaysian cuisine. I loved Chef JK signature CKT took me straight back to the night markets In Penang.

  14. Dani Kurniawan

    Chef Justin is extra ordinary Chef who can fulfill guest needs with delicious food and excellent presentation of food, also he very warm and humble person.

  15. Jaka

    Chef Justin Kam one of the most Best Chef in the World

    • I Dewa Made Agus Ariman

      Awesome…profesional chef

  16. Harry Chandra

    Great Chef and good mentor . Succes for you Chef

  17. Deliana

    Chef justin crafted food realy authentic

  18. Fahmi

    Comment *
    Chefs yang humble, friendly, strike,
    Proud of chefs

  19. Moudi

    Great Chef

  20. Rismanto Sainin

    Very good mentor in the kitchen. Success for you chef. Your menu are awesome.

  21. Nanang Suryana

    Five star and diamond chef, proud of you Chef…

  22. Felicia

    international top chef justin👨🏻‍🍳

  23. Jesslyn Kam

    Looks yummy, will try to cook and appraise later.

  24. Jesslyn Kam

    Proud of you ! 💪🏻💪🏻💪🏻

  25. Jesslyn Kam

    Proud of you ! 💪🏻💪🏻💪🏻

  26. Agung Susanto

    Congratulation chef..
    Your are the best chef..
    Always share knowledge and support.

  27. Hong Bee

    Proud of your achievement. Well done!

  28. I Dewa Made Agus Ariman

    Awesome…profesional chef

  29. Davi Maulana

    Proud of you chef 😊


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