About Us
Two Malaysian sushi chefs sliced their way to victory at the World Sushi Cup 2018 in
Tokyo last August, flying the flag for both the country and the Norwegian Seafood
Council, which played a vital role in supporting the contestants. Chef Sky Tai, who
serves as head chef at Standing Sushi Bar’s five outlets in Singapore, emerged
triumphant in the Traditional Edomae Sushi and Creative Sushi categories, crowning
him as champion with the highest overall score.
Together with chef Steve Chua, who runs Two Chefs Lab in Kuala Lumpur and made his
debut at the World Sushi Cup last year, chef Sky was trained at the Global Sushi Academy –
an initiative sponsored by the Norwegian Seafood Council. Run in collaboration with World
Sushi Skills Institute, the only officially recognised sushi body in Japan, it aims to educate
sushi chefs on the traditional art of sushi-making and the hygienic handling of raw seafood.
Two Chefs Lab offers hand-made sushi specialist, as well as amazing donburi. A unique
creation that combines Japanese inspired food with the European atmosphere.
BURI NITSUKE
- The name Nitsuke can be traced back to the beginnings of Japanese cuisine.( Ni
means to simmer, and tsuke indicates added flavor).
- It’s a very healthy dish prepared using the traditional Japanese cooking way...this
dish brings out the Philosophy of Japanese cooking which is simple yet delicious.
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 | No.23-G, Jalan Temenggung 27/9, Sek 9, Kajang 43200 Cheras, Selangor. | ||
 | 11.00AM – 6.00 AM (Monday to Friday) 10.00 AM - 6.00 AM (Saturday & Sunday)12pm - 10.30 pm (Wednesday closed) | ||
 | +603-9011 9910 |
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