Great Dinners of The World on Asian Food Channel

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Asian cuisine. Great wine. Luxurious travel. If this sounds like music to your ears, then the latest AFC Original Production in collaboration with Pernod Ricard Malaysia (PRM), is the show for you! Four rising stars of the Asian culinary scene find themselves transported to the foreign, but culturally and historically rich Europe. In addition to visiting the most picturesque chateaus, mouth-watering breweries and enchanting castles in France and Scotland, these four culinary maestros will be tossed out of their comfort zones and given the challenge of cooking up and delivering their signature Asian delights to their unsuspecting European guests of honour. Will they shock the foreign taste buds with Asia’s exotic and spicy flavours or swiftly win over the hearts and palates of these overseas foodies? Save the date, you would definitely want to sit down for this!

Great Dinners Of The World
Premieres 13 December 2011 / Tuesday at 10.00pm at Astro Channel 703
New episodes premiering every Tuesday and Thursday at 10.00pm

Episode 1- The Ultimate Tribute Ducal’s Dinner
Episode 2- 1824 Malts That Started It All
Episode 3- Celebrating Pioneering Spirit Of James & John Chivas
Episode 4-Celebration of Pure Gourmet
Episode 5- Connoisseurs Spicy Encounter
Episode 6 – An Asian Gourmet Ritual




Maria Brown, Co-Founder and Managing Director of AFC said, “As the region’s first 24-hour food channel, AFC is committed in airing the best food and lifestyle programming from around the region and the world. We have pushed new boundaries with the premiere of Great Dinners Of the World, offering our 45 million viewers in eight territories a programme that gives a unique take on the diversity of Asian cuisine. Not only is it a travelogue that showcases the beautiful landmarks in France and Scotland, the series also has the element of reality to it – which makes this programme such an exciting and thrilling show to watch! The challenges, disagreements, triumphant moments and team dynamics seen among the four chefs, as well as all the mouth-watering Asian dishes, together contribute to the overall enjoyment of the programme. Great Dinners Of the World encompasses all the best genres that we have to offer in one fantastic series.”


CK Tan, Managing Director of Pernod Ricard Malaysia shared, “It is rather apt for Pernod Ricard Malaysia to play a part in nurturing young talented chefs. Gourmet and culinary have become important components in marketing our cognacs, whiskies and champagne. As we have already a 3-Star Michelin kitchen and staff, we knew we could afford to expose these chefs and enrich their perspectives towards work and life in general.”




Duck Confit, Mushroom Emulsion, Pickle Daikon by Chef Malcolm Goh

Foie Gras Veloute by Chef Sho Naganuma

Pan Seared Fish with Rambutan and Crab Meat Salsa sautéed in French Beans and Lemongrass Sauce by Chef Sherson Lian

Braised Beef Short Ribs and Monk Fish Live by Chef Johnny Fua

Macarons, Italian Tiramisu & New York Cheesecake by Tanzini’s chef and team under Chef Johnny Fua.


Chef Johnny Fua

Malaysian Chef, Johnny Fua has a background in architecture, which he incorporatest his experience into his dishes, by using clean lines when plating. Calm and structured in nature, he concentrates on expanding natural flavours while giving each ingredient its own unique identity.

Starting his culinary journey at Flamingo-Mediterranean Restaurant as a cook, he quickly moved up the ranks to become a Commis cook and then a Chef de Partie. He then moved on to work at other renowned establishments such as Trattoria Piccolo Mondo, Mangotree-Italian Restaurant and Dave’s Pizza Pasta Vino.

Chef Johnny then moved away from the kitchen to become a lecturer at the Flamenco International College, mentoring and guiding young minds on how to conceptualise menus while teaching the history and heritage of food cultures around the world.

Returning to the restaurant business, Chef Johnny worked as a Group Executive Chef, Executive Sous Chef to finally, Executive Chef at Tanzini Restaurant located at G Tower, Kuala Lumpur.

At 38 years old, Chef Johnny is still relentless in expanding his knowledge of various cuisines, techniques and ingredients. Whether plating up classic Italian dishes or stirring up a storm with free form recipes drawing from his extensive culinary experiences and inspirations, Chef Johnny’s synergy of knowledge in architecture, passion for food and culinary art, transforms even the most basic of ingredients into distinct neo-cuisine, where each plate is treated as a work of art.

Chef Malcolm Goh

Do not be fooled by Malaysian chef, Malcolm Goh?s mild-mannered demeanor; his infectious personality, outgoing nature and strong passion for food commands the kitchen.

Taking the culinary scene by storm in Kuala Lumpur, Malaysia, Chef Malcolm has won countless awards and competitions to date. In June 2004, he was a National finalist for Chaine Des Rotisseurs Best Commis of Malaysia and was the emerging champion out of eighty-six other young Chefs at Nestle?s 3rd Golden Chef Hat Awards. Other accolades include winning the silver medal for Apprentice Live Hot Cooking and Bronze Medal in Apprentice Set Menu (Cold Display) at Culinaire Malaysia 2005.

In 2007, Chef Malcolm was also awarded Apprentice of the Year from Cunlinarie Malaysia and received the Up and Coming Chef Award from the Chef Association of Malaysia

He won his most recent award at the Hong Kong International Culinary Classic 2011, winning the silver medal representing Berjaya University.

Starting his training in 2003 at the Sheraton Imperial Kuala Lumpur, he worked for four months in various areas at the hotel such as the butchery, the coffee house and the fine dining restaurant, Villa Danielli.

In 2004, he was appointed as Commis III at the Rossini fine dining restaurant at Ritz-Carlton Kuala Lumpur, where he presented a contemporary Mediterranean Cuisine and contributed to the creation of their degustation menu. Then he worked at Le Meridien Kuala Lumpur as Commis II and was quickly promoted to Commis I within the year. Recognised for his culinary talent, he was also personally hand-picked by the Executive Chef to join the pre-opening team of PRIME restaurant at Kuala Lumpur?s latest international steak restaurant.

In 2009, Chef Malcolm then moved into teaching, working as Supervising Chef at Berjaya University where he conducted theory and practical classes for Diploma to Culinary Art students. He then moved to KDU College to become a Culinary Instructor.

In 2011, he returned back to Berjaya University where he currently holds the position of Culinary Executive/Supervising Chef, teaching practical and theory classes as well as working as a Competitions Trainer.

Cook, Sherson Lian

Malaysian cook, Sherson Lian is no stranger to the camera, starring in many popular television programmes in Malaysia. Recently, Sherson was a guest judge in reality programme Dapur Selebrity and is currently the host for Malaysia?s lifestyle cooking show 5 Rencah 5 Rasa.

Having worked in the food industry for the past ten years, Sherson knows a thing or two about the restaurant business. Starting off from humble beginnings, he worked at the JW Marriott Kuala Lumpur for three months as a trainee in various kitchens. Then, he moved on to become the manager of Paradise Café located at Faber Towers, Old Klang Road. Looking to challenge himself further, Sherson took over ownership of a restaurant named Paradise Corner in Sungai Chua Kajang, and after three years of successful patronage and growth, Sherson sold off the restaurant and moved to Malacca in search for new experiences and challenges.

Sherson also enjoys doing his part for the community, working as a team-building consultant for the Centre for Customer Care Malaysia (CCC) and leadership training camps for foundation students at Help College teaching character building. Outgoing by nature and filled with a thirst for adventure, Sherson believes in having fun in everything that he does and making the best of every situation, no matter how taxing.

In his spare time, Sherson enjoys traveling around the world and diving; he currently is licensed for advanced open water diving. Music is also a large part of Sherson; he is the lead singer for the band Cross Fusion who have performed at many corporate events and music festivals.

Chef Sho Naganuma

Chef Sho Naganuma is a strong believer of using only the finest and freshest produce in his dishes, which shine through at Hide Yamamoto, an exclusive multiconcept restaurant situated at Marina Bay Sands where he currently holds the position of Executive Chef.

Chef Sho took his first step into the kitchen with his father at the tender age of six, who taught him how to prepare traditional Japanese dishes. His early experiences as a young boy in his home kitchen made a lasting impression on him and sparked an interest that became a life-long passion.

After years of garnering experience in high-pressured kitchens, Chef Sho had the pleasure of meeting and working with Chef Hide Yamamoto in Los Angeles in 2002. The two skilled chefs later worked together at the Mandarin Hotel in Washington DC, and also collaborated for a prestigious opening event for the Mandarin Oriental, Tokyo. Their strong relationship and Chef Sho’s dedication to his craft now sees him
helming Hide Yamamoto in Singapore, Chef Hide Yamamoto’s first overseas venture outside of Japan.

If one had to describe Chef Sho’s food philosophy and style of cooking, it could best be described as “free” and “adventurous”. Unhindered by the tried and tested, Chef Sho’s experimental outlook in the kitchen is demonstrated by his unique contemporary take on traditional Japanese fare.

To ensure that his cooking and dishes are constantly evolving, Chef Sho feels that the most valuable advice and feedback comes directly from his own customers. With this constructive dialogue, Chef Sho is constantly learning and works towards reaching new frontiers at Hide Yamamoto.


Four chefs who bring the best of Asian cuisine beyond the region. Leveraging on PRM’s global network and exclusive locations, this unique 6x30min series depicts the journey of four talented Asian maestros chefs who are selected from Singapore and Malaysia’s diverse culinary scene and thrown out of their comfort zones, by travelling to faraway places with varying lifestyles and culture.


One of the best show that touched my heart and brought back lots of fonding memories, thank you so much.
Secondly. defintely a wonderful platform for the young people. Inspire them.
Lastly, defintely a fabulous show. A must watch!

. . . . . . . something so close to my heart, Sidney Kan


  • December 13, 2011 - 10:50 am | Permalink

    wow.. They are so talented!

  • December 14, 2011 - 8:10 pm | Permalink

    Waa…Nice Guys & Nice foods?

  • December 14, 2011 - 8:16 pm | Permalink

    Waa… Nice chefs & tempting foods!!

  • Iwong
    December 16, 2011 - 7:00 am | Permalink

    Great guys. Malcolm you have done Malaysia and your parents proud. Syabas

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