Jase Wong

Jase Wong


Ipoh, West Malaysia.


Born in Western Malaysia, my grandfather was a personal Chef to 2 of the Sultans of Perak, Malaysia. Growing up I always looked up to him as someone inspirational.

My own culinary journey started in 2006 when I moved to Singapore to pursue my first cooking job in a local neighbourhood seafood restaurant as a cook.
In 2008, I was very lucky to be selected as one of the few to join one of Singapore’s Top 10 Restaurants at the time namely ‘Ember’ situated in Chinatown and trained under Chef Sebastian Ng for a year. 

Chef Ng shaped me for whom I am today. His knowledge and respect for food ingredients and work ethics are something that I uphold up today and deliver to my junior chefs.

I moved to Western Australia in 2009 and spent the next 5 years at Globe Restaurant, a part of Parmelia Hilton, making way up to become the Junior Sous Chef while continuing to improve my skill and knowledge along the way.
In 2015, an opportunity opened up to join our current group where as a Group Executive Chef we have successfully established 3 different Restaurants namely; Noodle Forum, Hiss & Smoke and the recent MODU Bar & Kitchen.

Have you always wanted to be a Chef? 

Funnily no. I grew up as a kid loving colours, art and always appreciating the creativity in others. I always wanted to be a graphic designer as I thought that is my only pathway to pursue my passion for creative art.

As I grew older and knew more about different career paths, I looked up to my grandfather as a Chef and his culinary creativity. Cooking to me is similar to art and design where every plate resembles a plain paper or canvas to me and the freedom to create a 3D and colourful art structure. Most importantly the combinations of flavour and ingredients too.

How would you define your style?

Modern Australian with Asian Fusion.

What is your feature flavour these days? 

After years of cooking French-influenced food, these days most of my flavours are less complicated and resemble a lot of Asian influences bringing me back to my roots.

Obsessive-compulsive about? 

Untidy food presentation. I believe that as Chefs we are obliged to create and respect the ingredients we use. We do this by ensuring the food presents itself in a way where it is admired by the guests.

Your greatest culinary influence: 

It will be my grandfather. As a Chinese Chef he had the opportunity to work with international Chefs from around the world to cook dishes that were foreign to him for the Royal family. He always put a twist on it and cooked for the family. 

What do you love about this business? 

The satisfaction of seeing my guests enjoying the food I create and the freedom to create any food I like.

An ingredient you can’t live without?

Butter. A classic but also an irreplaceable ingredient that I believe is very versatile to use in not just French food but complement every ingredient from seafood and meat to vegetables.

Most ‘eyebrow-raising’ menu item?

Peking Duck Taco. Our Peking duck breast is sous vide for 12 hours in a house five-spice rub resulting in very tender and pink meat. The duck is then seared in a pan of hot oil to crisp up the skin before being sliced thinly and stuffed in a nori and spring roll pastry taco shell with caramelised pear sauce.
Signature dish:

Margaret River Wagyu beef tataki, daikon purée and Manjimup truffle buttercream.

Why should diners visit your restaurant and what can they expect?

Diners should expect good quality food set in a very casual environment with live musical entertainment. I believe each ingredient on a plate should speak for itself without using too much sauce. 

What do you think the past 12 months of COVID has taught restaurants and Chefs about their diners and the industry in general?
The luxury and freedom to be able to communicate with our guests, sharing our passion and knowledge of food is priceless. Due to COVID we realise this has significantly reduced to tighter restrictions and the comfortability of patrons willing to be in close proximity, while also enjoying their dining experience.

Tell us something no one knows about you?

After spending more than 15 years cooking in fine dining restaurants and establishments, one of my favourite foods is instant noodle. Simple, hearty and deliciously quick too.

Where do you see yourself in 5 years’ time? 

In the next 5 years I would like to continue to learn about more local Australian ingredients and experiment with different ways to cook them, while being able to nurture the new generations of young Chefs.

Modu Bar & Kitchen

Modu Bar & Kitchen

Find flavour-packed Oriental dishes and alluring elixirs in an intimate setting at new venue on the Perth block, Modu Bar & Kitchen on Sherwood Court. Taking its namesake and inspiration from the city of Shanghai – which is known as Modu or the ‘City of Sins’ – this moody, emerald-hued restaurant and bar is perfect for casual drinks, date night dinners and special functions. Cosy up in a velvet-clad booth knocking back a signature Tai-pan cocktail or two while soaking up the action from the state-of-the-art open kitchen and live entertainment. Kickstart your evening with grilled oysters, citrus ponzu, daikon and dill; before delving into Singapore chilli crab dumplings and tomato jam. Larger appetites opt for coffee marinated Scotch fillet, butter soy potatoes, Asian jus and house greens.

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