Peng S Looi

"I had the pleasure of growing up in Malaysia, where there is an exciting panoply of ingredients and cuisines", says Chef Peng S. Looi. This early exposure to some of the world's culinary treasures first manifested itself into a refined appreciation of fine food, then into a passion for expressing his own culinary vision.

Born and raised in Ipoh, Malaysia, he continued his high school education in Manchester, England. Chef Looi came to the United States in 1981 and earned his degree in civil engineering. He realised his heart was in cooking and not engineering while serving an internship. Although he decided to forgo a future in engineering, his talent in that field is uniquely evident as he "engineers" the presentation of each of his dishes. When first creating a new dish, he sketches his ideas for presenting the most dramatic visual impact. In fact, one food writer described his food as "works of edible art".

In 1987, Looi and Ms. Mimi Ha-Dabbagh opened what was soon to become the award-winning restaurant August Moon Chinese Bistro,(www.augustmoonbistro.com) featuring Chinese cuisine with the South East Asian influences that reflect his ethnic background. Several years of planning with partner Mr. Pabs Sembillo led to the opening of his second restaurant, the upscale casual Asiatique, where he serves his innovative and artful interpretation of Pacific Rim dishes.

Looi travels throughout the world for pleasure and what he describes as "the infusion of exciting ideas of tastes and cultures". Returning home, he translates these new experiences into dishes that magically meld flavorful harmony with a delectable array of taste and textural combinations.

Looi's reputation for culinary excellence has gained national recognition. In 2003, 2005 and 2006, he was a featured chef at the James Beard House and was a guest chef at the Cheeca Lodge Food and Wine Festival in the Florida Keys. He was also named a category winner in the 2001 Kikkoman "Take the Moolah and Hula" Teriyaki recipe contest, "Best Fall Recipe" in the American Lamb Board contest and "Best Recipe" in the Woodford-Reserve bourbon culinary tour competition.

Well known for his commitment to community and humanitarian causes, Looi is a frequent guest chef for events sponsored by organizations such as Dare to Care, The Healing Place, Juvenile Diabetes Foundation, Kentucky Harvest and Home of the Innocents. He has also participated in the annual "Taste of the Nation" and the 2000 Chef's Collaborative. Chef Looi is also the coordinating chef for the Crane House, an Asian cultural institute, annual Lunar Dinner fundraiser.
looi@asiatique.bigstep.com