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Kozan Teppan-yaki

Executive Sous Chef Ben Lee

““I feel like I am on a stage performing when I am cooking at the Teppanyaki counter in front of my guests.””

Executive Sous Chef Ben Lee

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Executive Sous Chef Ben Lee

Malaysian-born, Chef Ben Lee graduated from KDU College IMI Switzerland where he studied culinary arts and underwent chef training. Ben has over 15 years of experience crafting Japanese cuisine focused on Teppanyaki. He spent a number of years training under a Teppanyaki Master in Tokyo and has varied experience in well-known Teppanyaki restaurants around the world.

Executive Sous Chef, Ben, started his passion for cooking at home, inspired by a pair of wonderful cooks – his parents. Working his way from a 10-year-old in his mother’s kitchen to many well-known Japanese Restaurants and hotels in South East Asia, Ben says, “I feel like I am on a stage performing when I am cooking at the Teppanyaki counter in front of my guests. Looking at my guests delighted by the unique and exquisite flavours is very rewarding.”

His signature dishes, such as the Australian Angus Beef Tenderloin with Wasabi and Japanese Sanshio Pepper Sea Salt and Sabah Tiger Prawn with Prawn Butter Sauce, are cooked delightfully.

Ben Lee


Phone

(60 88) 797 888

Location

Below the Main Lobby, Garden Wing, Level 1

Operating Hours

12.00noon – 2.30pm (Monday – Sunday)
6.00pm – 10.00pm (Monday – Sunday)

Dress Code

Casual

Smoking Policy

Smoking is not permitted in Kozan.