Leong Wei Ming developed his interest in culinary from his father at a very young age. With the passion and love in culinary, he pursued his study in culinary art at the age of 18. During his study, he was given the opportunity to represent Malaysia in the Han Bueschkens Global Young Chef 2013 competition in Hong Kong. The challenges and excitements paid off when he received the award as the ‘Best Outstanding Apprentice’ from the Food & Hotel Malaysia Competition and a Bronze medal from the Penang Battle of The Chef.
With his sense of adventure in culinary, he represented Malaysia in the Bocuse d’Or 2015 in Lyon, France where his desire and spirit of seeking new knowledge led him to seek for opportunity around the globe. In 2016, he joined Anti:Dote Tapas bar Restaurant @ Fairmont Singapore as Commis 1. He then grabbed the opportunity to take part in the California Milk Advisory Board Culinary Competition in 2017 and emerged as the Champion among other peers.
In 2018, Wei Ming was given the opportunity to be a part of the opening team for ‘The Stamford Brasserie @ Swissotel the Stamford’ as Chef de Partie. His passion and love for Asian flavour has always enabled him to explore potential fusion with modern cooking. Driven by his passion for Asian culinary, Wei Ming strives to integrate the Asian flavour to the global culinary community and working towards meeting the global culinary standard.