KUALA LUMPUR, July 9 — If at first you don’t succeed, try, try again. It’s a quarter to five on a sweltering Thursday afternoon, and Jon Chew is in a rush. He’s worked up...
KUALA LUMPUR, July 9 — If at first you don’t succeed, try, try again.He’s worked up a sweat going from one meeting to another, finally ending at Copaa KL, the restaurant and wine bar he’s run since 2022.
But the learning curve was steep - steeper than most."What happened was, I got screwed, basically,” Chew recalls.Determined to push through, Chew took it upon himself to take over the responsibilities."I was forced to do everything by myself, so I started from the most basic parts, like learning how to make sauces.”"I certainly want to achieve something big in my F&B career,” he says."Despite the first failure, it didn’t bring me down.
For Chew, the experience proved valuable and instrumental when opening Copaa in Desa Sri Hartamas, in July last year. Indeed, wine features heavily at the restaurant, with Chew curating a collection featuring the likes of Hubert de Boüard of Chateau Angelus fame and lesser-known gems like Vins d’Alsace Horcher to be paired with his food. vinaigrette or salmon pasta with a punchy"I am a big fan of using local or simple ingredients to create a harmony of flavours that Malaysians can accept,” he says.
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