The Culinary Journey of Tock Huey Hock

Chinese food lovers are in for a treat at Fraser Place Puteri Harbour, Johor with the arrival of Chef Tock Huey Hock, a luminary in the culinary world who has spent over 45 years perfecting the art of traditional Chinese cuisine. Known for his signature dishes such as claypot pumpkin fish and roasted chicken marinated in ‘nam yu’ or red fermented beancurd, Chef Tock started his cooking journey at the tender age of 18 in his hometown of Air Hitam. His father was a chef in a famous restaurant renowned for its authentic Cantonese cuisine, and Chef Tock recalls how the aromas and the sight of chefs firing up their woks left an indelible impression on him as a boy.

Building a career

He knew then that he, too, wanted to be a chef like his father. He took on apprenticeship jobs and worked his way up the ranks, building up a reputation for his hard work and dedication. By the time he was 30, he was the head chef of the famed Mei San restaurant in Johor Bahru, serving VIP guests including Johor royalty. Receiving compliments from its family members remains one of the highlights of his career, he says.However, his professional life has not always been smooth sailing. He struck out on his own 18 years ago to open his own Chinese restaurant but it did not succeed, largely due to his own youth and lack of business experience at the time. That did not discourage him, instead it spurred him on to persevere and continue to improve himself.

A new opportunity

Chef Tock’s talent was well known in the restaurant industry and he soon caught the attention of the owner of Fraser Place Puteri Harbour, who was a regular at Mei San. He was so impressed that he wanted Chef Tock to recreate the same quality of cooking at his hotel. Now, Chef Tock continues to craft classic Cantonese cuisine while also developing his own unique creations including chilli spicy tom yam paste and coffee apple sauce, which have since become favourites among diners. Having been in the business for over four decades, he has seen how the industry has changed significantly. He notes the shift towards modern Chinese dining but is committed to preserving traditional techniques and flavours. This doesn’t mean that he is averse to change. Inspired by his travels and extensive dining experiences, Chef Tock consistently strives to bring originality and innovation to his cooking, while still being true to his roots.

Legacy and the future

Chef Tock credits his late father for inspiring his culinary journey, and if he had a chance to cook for anyone in the world, it would be him. He would honour his Papa with traditional homemade egg noodles, as a heartfelt tribute to his cooking legacy. Looking ahead, Chef Tock dreams of opening a fine dining Chinese restaurant one day, where he can continue to share his love for traditional cuisine with the world. He believes in fostering a supportive and harmonious work environment which emphasises teamwork and treating staff as family. Regardless of what the future holds, ultimately it is passion that drives this veteran chef, who says that seeing diners happy is what gives him the greatest satisfaction in his long and distinguished career.

After being inspired by Chef Tock Huey Hock's remarkable culinary journey, why not host your own extraordinary event at Fraser Place Puteri Harbour? Whether it's a private dinner, corporate gathering, or special celebration, we offer tailor-made experiences designed to impress.

Click here to send your inquiry and explore how we can bring your event to life. Let our experienced team create the perfect setting for your next memorable occasion.