This M’sian chef redefines tradition at his Michelin-selected KL restaurant

Terra Dining was included in the 2025 Michelin Guide, recognised for its inventive take on Malaysian cuisine

Fine dining is often seen as a performance of excess—white tablecloths, whispered service, and food that feels more foreign than familiar.

But for Chong Yu Cheng—better known as Chef YC, it’s a platform for reinterpretation, where he can dissect, question, and elevate Malaysian cuisine without losing its soul.

The 34-year-old is behind several F&B concepts across Malaysia, including Terra Dining, which recently earned a spot on the 2025 Michelin Guide.

The unconventional roots to a Michelin journey 

Born in Kuala Terengganu, Chef YC’s journey began far from the polished kitchens he would one day lead. 

He pursued a degree in accounting and finance in Melbourne, where his interest in cooking was first sparked, drawn in by the city’s diverse culinary landscape. Still, upon returning home, he chose to explore other paths.

From a brief political stint as a temporary personal assistant to former DAP Member of Parliament Tony Pua to working as a copywriter and exploring several other creative and entrepreneurial ventures, he immersed himself in a wide array of pursuits.

Amid these shifts, a period of unemployment became unexpectedly formative, as he found himself drawn deeper into the world of cooking through hours of online content and quiet experimentation.

At the same time, Chef YC had also developed a growing interest in wine. Over the years, having attended wine tastings out of curiosity, what started as a casual hobby quickly grew into a deeper fascination with flavour, pairing, and the nuances of hospitality.

His passions soon found a tangible outlet when his sister managed to secure a rooftop space in Ipoh’s Old Town. Together, they opened Above Gastrobar in 2018, a boutique wine bar that marked Chef YC’s first foray into the F&B industry.

While the venture eventually ran its course and closed in October 2024, it laid the foundation for his understanding of running an F&B business—from managing operations to understanding what made a space feel truly hospitable.

Eager to push further after shuttering Above Gastrobar, he set his sights on gaining deeper knowledge and broader exposure. That pursuit eventually led him to Stockholm, where he spent three months as an intern at Sweden’s only three-Michelin-starred Restaurant Frantzén—an experience that would redefine his understanding of fine dining.

At Frantzén, Chef YC learned that fine dining was about much more than just food. Every detail mattered—from the wine list and room lighting, to the playlist and plateware.

Most importantly, he also saw how a happy and motivated team could shape the entire dining experience. “No one wants to experience a product of misery, let alone pay good money to do so,” Chef YC stated. 

That philosophy stuck with him, and would later shape how he built and led teams in his future ventures.

Pushing the boundaries of Malaysian cuisine

With a new perspective and renewed purpose after his time at Frantzén, Chef YC returned to Malaysia ready to forge his own path.

In 2022, he founded Terra Dining in TTDI, Kuala Lumpur—a quiet and modern space where he could fully explore his evolving philosophy on Malaysian cuisine.

“Terra” is a Latin word, which literally translates to “earth” or “ground”—a name that speaks directly to the restaurant’s core values.

As Chef YC explains, “it recognises that the ingredients that come from this land give us the material to craft our cuisine.” The word also reflects the restaurant’s commitment to working with local producers, elevating homegrown ingredients, and nurturing a deeper relationship with Malaysia’s terroir.

But Terra doesn’t cling to nostalgia. Instead, it pushes the boundaries of Malaysian cuisine through reinterpretation—breaking down cultural staples, reimagining them, and presenting them in ways that feel both unexpected and rooted. 

“We dissect [traditional recipes], find the essence, and rebuild them to tell the story—just differently,” shared Chef YC.

At Terra, dish creation doesn’t follow a set formula—each plate is a product of creative exploration. While creativity always carries risk, it’s one Chef YC embraces without hesitation. Since the resturant’s early days, its dishes have only grown increasingly complex and technical.

But the experience goes beyond what’s on the plate. Inspired by his time at Frantzén, Chef YC also brings a service style that’s warm, grounded, and unmistakably Malaysian.

“Fine dining is intimidating enough as it is. There’s no need to make it even more uptight. All I want is for guests to feel at ease and at home,” he shared. 

That philosophy—grounded, approachable, and guest-focused—is carried through in every detail at Terra. And it appears to have struck a chord.

Late last year, Terra received quiet but significant affirmation: it was selected for inclusion in the 2025 Michelin Guide, recognised for its inventive take on contemporary Malaysian cuisine.

Positioning Terra Dining within a larger conversation about Malaysian cuisine

It seems like the Michelin nod is only the beginning for Chef YC.

Earlier this year, he started a new F&B business called Esca KL on Petaling Street, conceived as a casual dining destination that aims to be on the same level of quality as fine dining. (Read more about Esca KL here.)

This venture offers him the freedom to explore “more spontaneous ideas” that often “transcend cultural and national boundaries.”

And as for Terra, Chef YC ultimately hopes to position it within a larger conversation about Malaysian cuisine—how it can evolve, and how it’s perceived on the world stage. 

Also Read: Why this Michelin-selected fine dining chef opened a new restaurant in KL for casual dining

Featured Image Credit: Terra Dining

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