Zoee Wong

Pastry Chef

Chef Zoee pursued her culinary education in Le Cordon Bleu London, then trained in the kitchens of restaurants like Saison in San Francisco, Nobu and Ed.ju Omakase in Kuala Lumpur, and Restaurant Nouri in Singapore. She has also gained experience in private dining and events, food writing, food aid, restaurant openings and hospitality-related marketing and business development roles. 

Chef Zoee’s Malaysian-Chinese roots, as well as her geographic and career moves, allow her a sense of fluidity and freedom in pursuing less conventional ideas and paths to execution in her role at Birdsong.