SEAN THU
Kikyo, Kuala Lumpur
evian Partner
Sean Thu is the Executive Chef of Kikyo at The Troika, Kuala Lumpur. A graduate of the Culinary Arts and Chef Training Diploma programme at Taylors College School of Hospitality and Tourism, he has built his career through roles at Mandarin Oriental Kuala Lumpur and Nobu Kuala Lumpur, before running his own restaurant and later lecturing at the Academy of Culinary Arts (APCA) in Petaling Jaya. He subsequently became Head Chef at Kikubari and now leads the culinary team at Kikyo, where he champions the art of warayaki and contemporary Japanese dining.
“Our Warayaki Mekajiki is a good example, Japanese swordfish, dry-aged for four days, then seared over straw fire. There's a lot of things going on: smoke, fat, layers of flavour. Sparkling Evian works really well between bites because the bubbles are fine, not aggressive, and doesn't feel harsh. They cut through the smoke, reset the palate, and then they're gone. So the next bite starts clean.”