WINNING an award at the recent Genting Culinary Classic 2025 has brought a deep sense of achievement to Penang chef Sean Lim Boon Ghee, 35.
He secured third place out of 20 finalists in a highly competitive showdown, where each chef had to present a dish within one hour. The finalists were shortlisted from a pool of 120 entries, following the submission of a five-minute video presentation by each participant.
The win earned Boon Ghee a cash prize of RM7,000 and hotel stay vouchers worth RM3,000 at the prestigious Crockfords Genting, Resorts World Genting.
But his path to success was far from conventional. Once labelled a “no-hoper” in school, Boon Ghee consistently scored poor grades from primary through lower secondary.
His turning point came in Form Three, while working part-time at a Western food outlet in Gurney Plaza.
“The day I started working there, I realised my future was in the kitchen. I told myself I wanted to be a chef because I had failed miserably in all my school subjects. Since I wasn’t good at studies, I knew I had to pick up cooking skills to build a future,” he told Buletin Mutiara.
Reflecting on his childhood, Boon Ghee said he learned a lot from his mother.
“While growing up, my family didn’t have much, but we had food, laughter, and the joy of sharing. My mother’s warmth in feeding friends and relatives taught me the true meaning of generosity. That spirit shaped my mission: to make life better for the people I love.”
Motivated by this newfound love for cooking, Boon Ghee began exploring culinary education options. He discovered that KDU Penang offered the course he aspired to take, but to qualify, he needed to meet academic requirements, including a credit in Bahasa Malaysia in his Sijil Pelajaran Malaysia (SPM).
“I was so determined to get in that I cut down on my sports activities and even quit my part-time job. I focused entirely on my studies, knowing that getting into KDU was the first crucial step. The transformation shocked both my parents and teachers,” he recalled.
Then came the moment of truth.
“When the SPM results were released, I remember my Form teacher calling out, ‘Lim Boon Ghee, mari cepat ambil results!’ (Lim Boon Ghee, come quickly and get your results.)
“The teacher was stunned that a so-called no-hoper had scored 3 As and secured the necessary credits to apply for the culinary course,” he said with a smile.
At KDU, Boon Ghee’s most memorable moment was a six-month internship in Germany, made possible by his father’s hard-earned support.
“The internship at Dorint Hotel in Daun, Cologne – a world far from home – was one of my earliest breakthroughs. There, I learned the importance of discipline, precision, and European culinary systems. That experience gave me the confidence to believe I could stand in any kitchen, anywhere in the world,” he said.
The hotel’s German sous chef was so impressed with Boon Ghee’s dedication and hunger to learn that he not only mentored him but also took him to friends’ F&B outlets for additional learning experiences. On off days, he even brought Boon Ghee on boat rides to visit nearby vineyards.
Upon returning to Malaysia, Boon Ghee worked at a fine dining restaurant in Penang and later rose to become its head chef. Eager to grow further, he left and worked alongside a Japanese chef for a period before moving to Singapore to join Joël Robuchon, a three Michelin-starred French fine dining restaurant.
“It was there I refined my understanding of haute cuisine, technique, and guest experience at the highest level,” he said.
In 2018, Boon Ghee co-founded his first restaurant with a partner in Penang. The early days were tough as he wore every hat: chef, manager, marketer, cleaner. After five challenging years, the partnership came to an end.
Still, he did not give up. With the support of those who believed in him, Fam Dining was born and has now been operating along Jalan Johor in George Town for over two years. He is assisted by his supportive wife, Annie Tan Siew Chin, also a KDU graduate, and six shareholders who share his vision. The name Fam Dining is derived from the word family, reflecting the close-knit bond shared among its team members and the values they bring to the table.
“We’re not just colleagues. We’re a family. Everyone in the kitchen is a partner, because I believe success means nothing if you’re alone at the top,” said Boon Ghee.
When asked how he felt about being announced as the third-place winner at the Genting competition, he said he was happy and proud.
“Winning this award is a great honour. For me, it’s not just about the trophy – it’s recognition for the entire team behind Fam Dining, who have worked so hard to put Penang on the map through modern interpretations of Malaysian flavours. This motivates us to go further and maybe one day represent Malaysia on the world culinary stage.”
At the Genting competition, he presented a Sugarcane-Smoked Bidor Duck Breast with Nasi Kerabu Duck Liver Onigiri and Ulam with Budu Lime Vinaigrette.
He explained that the duck had to be brined with salt and sugar for a day, then air-dried for a few more days, followed by sous vide at 60°C for one hour, then smoked with sugarcane for another hour, and finally the skin was seared for three to four hours to achieve a perfect crisp. Any process requiring more than an hour was permitted to be prepared ahead of the competition.
His dish, while inspired by French and Japanese techniques, was deeply rooted in Malaysian ingredients such as MD2 pineapple, salted egg, and budu lime vinaigrette.
“I wanted to tell a story about how deep and elegant Malaysian flavours can be, especially when presented with care and creativity.
“Malaysia has world-class ingredients – from ulam raja to Kulim oil. Not many have heard about Kulim oil. I believe our local produce can stand proudly beside any imported item. If we chefs don’t champion it, who will?”
Boon Ghee credited his wife Annie for playing a huge role in his success, helping record his dish presentation and taste-testing as they prepared for two months ahead of the competition. In a touching gesture, he gave her the entire prize money. Annie, in turn, gifted the hotel stay vouchers to Boon Ghee’s parents.
Beyond Boon Ghee’s personal achievement, Fam Dining also celebrated the success of its chefs, Chun Pak Hao and Ong Thai Zheng, who emerged as champions in the Duo Team Competition at the 2025 Hotelex Rising Star China International Young Chefs Competition, held from March 30 to April 2.
As for the future of Fam Dining, Boon Ghee said the team is dreaming big.
“We want to keep refining what we do, exploring new formats like collaborations, chef’s tables, and maybe even a cookbook down the road. And we hope to represent Malaysia in more international showcases. If anyone out there is passionate about food and culture, we’re always open to partnerships.”
Although Boon Ghee’s award-winning duck dish is not on Fam Dining’s regular menu, Annie shared that the restaurant has been receiving positive feedback for its own sugarcane-smoked Bidor duck. Fam Dining is known for its signature dishes that blend French techniques with Japanese elements, infused with Malaysian soul.
For budding chefs, Boon Ghee has this advice:
“The most important thing is to stay focused on your goals and work hard towards them.
You don’t need to be born into a famous kitchen or have big investors to cook something meaningful. Just because you don’t come from a rich family doesn’t mean you can’t own a business. Have clear goals and pursue them step by step. Keep pushing, and beautiful things can happen.”
Fam Dining operates every day, except on Mondays, with brunch served from 10.30am to 2.30pm; and dinner from 6pm to 10pm. For reservations, WhatsApp 012 298 3895.
Story by K.H. Ong
Pix by Alissala Thian and courtesy of Lim Boon Ghee