PS2022020 19022 Eysy Digital Lambassador Profile Image Card v2_Chef Victor Chow.png

Chef Vic is a Western cuisine trained professional chef of more than 35 years. He has travelled and worked in many parts of the world for many years. 

Apart from Australia, Chef Vic has worked in many exclusive Food and Beverage establishments in KL (Malaysia), Vancouver/Alaska (Canada & US), Singapore, Chongqing/Hubei (China) and Chonburi/Bangsaen (Thailand).


He has also owned and operated a catering company in Malaysia for many years, specializing and pioneering in the Personal Chef Services segment in KL in early 2000, catering Fine dining restaurant-quality dishes to private homes and the affluent neighborhoods of Bangsar, Damansara Heights and PJ to name a few. 

His culinary exploration has brought him to learn and tackle the kitchen environments of the biggest kitchens (or galleys) in the biggest cruise ships, serving multiple meals per day to 3,000 - 5,000 passengers; to owning a catering business serving 2-500 pax; to working in fine dining restaurants in 5 starred hotels; to running a hawker stall solo in the suburbs of KL selling creative but very affordable western cuisine, Malaysian style. 


He is always eager to experience and experiment in the ever-changing landscape of people’s diverse tastebuds to suit a specific environment but remains steadfast in acquiring the best quality and freshness of the food products to prep and serve. 


Chef Vic’s cuisine is constantly evolving and revolutionizing the food industry by trying out new and exciting food concepts for diners to explore and enjoy. 


Chef Vic hopes to revolutionize the local Chinese street food industry by thinking out of the box to re-create traditional comfort foods with modern twists and flavors.  He has always been an inquisitive person and wants to know what people like to eat and adapt to their tastes and eating habits. 




Influenced by his travels to Thailand and Indonesia, Chef Victor Chow shares his rendition of a traditional satay dish using Australian frenched lamb rack. Watch how he prepares the fragrant and spicy satay sauce, which he then use to marinade the lamb rack before grilling.


  • 600g Aust Lamb Racks, frenched

  • Canola Oil

For Cucumber Pineapple Pickle

  • 50gm Pineapple, semi ripe, cubed

  • 50gm Japanese Cucumber, seeded, pieces

  • 10gm Red Chili long, julienne

  • 1/4 tsp Lemon Juice

  • 5gm Salt

  • 15gm Sugar Syrup


Part 1

  • 2 Holland Onions 

  • 2 cloves Garlic, peeled

  • 5gm Young Ginger

  • 3pcs Lemongrass, white part only

  • 3gm Dried Chili, softened in water

  • 1/2 tsp Belacan, toasted, ground

Part 2

  • 1/2 tsp Turmeric Powder 

  • 1 tsp Coriander Seeds, ground

  • 1/2 tsp Cumin Seeds, ground

  • 1/2 tsp Fennel Seeds, ground

  • 1/2 tsp Curry Powder

  • 1 tsp Chili Powder

  • 1 tsp Sweet Paprika, ground

Part 3

  • 50gm Buah Keras/Candlenuts

  • 100gm Peanuts, toasted, blended coarsely

Part 4

  • 40ml Coconut Cream

  • 1/2 pcs Chicken cubes, diluted into water

  • 1 tbsp Gula Melaka Syrup 

  • 1/4 tsp White Pepper, ground

  • 1 tbsp Kikkoman Kecap Manis Sauce

  • 150ml Water


  1. In a heavy base pot, add oil and fry items 1  till fragrant.

  2. Add in items 2 into pot and fry further.

  3. Add in items 3

  4. Dilute with items 4

  5. To make marinade: Take out half contents of the above and blend till fine. Marinate the prepared lamb racks with this marinade for 1 hour.

  6. Pan fry the lamb racks on medium heat with oil till desired doneness. Rest lamb for 10 minutes. 

  7. Heat up the balance of sauce. Serve cooked lamb racks with the pickles and sauce on the side


To make Cucumber Pineapple Pickle

  1. Toss cucumber with Salt and keep aside until liquid seeps out.

  2. Wash under running water, and pat dry.

  3. In a bowl, toss all ingredients together and let steep in liquid for 20 minutes. Drain.