Lee Keen Suaan Executive Chef at the DoubleTree Kuala Lumpur started his career 15 years ago when just 17 years old. He started his career in a German restaurant in Penang before advancing to the Shangri-La Rasa Sayang. He worked in other Shangri-La properties with his last position, back at the Rasa Sayang as Executive Sous Chef. Branching out, he moved to the DoubleTree by Hilton Kuala Lumpur and advanced to become the Executive Chef. He is a great believer that the only way to succeed is through hard work and sacrifice. Furthermore, cooking must come from the heart and based upon this philosophy, he loves to prepared fusion-styled dishes as inspired by his father Chef Bob Lee, a well-known chef in Penang. His favourite dishes he likes to prepare in the hotel’s Makan Kitchen outlet include coffee-cured salmon gravlax, often paired by Malaysian diners with local coffee and quinoa salad and roasted purple sweet potato.