Penang is in for a treat with the opening of the Up And Above European Cuisine, housed in a double-storey shophouse along Cantonment Road in Pulau Tikus. With the kitchen headed by Chef Thomas Lee, diners will be treated by the innovative creations by the chef with 10 years of experience in Eastern and Western cuisine preparation. Despite his relatively young age, Chef Thomas Lee strives to delive
r a myriad of European cuisine with great emphasis on semi fine dining. The restaurant with big flavours and warm service is opening its doors throughout the day – with lunches, set dinners, ala carte menu as well as breakfast served with variety of housed-made dainty treats and aromatic brews. Our Chef:
SYPNOSIS:
Chef Thomas Lee possesses a versatility which is evident in the multiple talents he brings to the field as a chef and restaurateur. Having been the industry for 10 years despite his relatively young age, Thomas works tirelessly to challenge the way we view and taste European food — making it bold, zesty and always fun. He was raised in Penang, and always had a passion for soccer during his youth in school. However, in 2006, he decided to make the bold move with his family to England at the age of 16. Finding employment at the Royal Garden Restaurant in Plymouth as a kitchen helper and commis cook, Thomas’ formative days as a chef took place here. STARTING OUT:
After finishing his apprentice in England, Thomas decided to gain international exposure by once again globe-trotting and finding new opportunities to better himself. He uprooted himself halfway round the globe after one year in London by moving to Singapore and joining the famous Harry’s Bar in Singapore. Experience in both east and west is equally important for a chef nowadays and Thomas managed to get the best of both worlds working as a chef in England and Singapore. LONG ROAD TO THE TOP:
The next several years proved to be a whirlwind for the ambitious and hard-driving Thomas. After two years in Harry’s Bar, his grit and determination landed him a position in the kitchen of Mandarin Oriental Hotel Singapore. Thomas brought his unique amalgam of innovative food and inviting hospitality to Mandarin Oriental Hotel in 2009, with the city’s upbeat urban energy providing an ideal backdrop for Thomas’ innovation creations. His hard work and his growing reputation did not grow unnoticed in Singapore, as Thomas was handpicked to be part of the culinary team to plan for the unprecedented opening of Marina Bay Sands in June 2010. As part of a team, Thomas Lee coordinated and carefully crafted the culinary offerings throughout Marina Bay Sands to great success. Staying on for two more years, Thomas has always shown great enthusiasm in sharing his knowledge with his colleagues and counterparts as he also attended several culinary conventions over the years. Thomas moved on for better opportunities in Singapore after two years at Marina Bay Sands, whereby he joined the TWG Tea Company in 2012. With this being his longest appointment, he had the opportunity to further hone his skills in mastering the fusion of tea into food preparation. Never one to back down from a challenge, Thomas gave as much as he received at TWG and concluded his culinary journey 10 years after he left home. He packed his bags, and he was homeward bound to Penang. BACK TO PENANG TO BECOME A PROUD OWNER:
Thomas’ success in Singapore soon led the chef to open his first European restaurant in Penang, aptly naming it Up And Above European Cuisine. Located in the Pulau Tikus area, Thomas embraces the challenge of understanding a wholly new yet familiar culinary landscape in Penang, with a full decade of experience in his pocket. Thank you for visiting us!
