Chef Gui Tye Wei Seng

Private Chef In Kuala Lumpur

I am a professional Chef with 9 years of experience . I have experience in Hotel, catering, wedding,restaurant and fine dining. Over the years i have gained lots of experience from Chefs all over the countries and collaborated with many companies offering my private chef service. I believe my grandmother was what inspired me to pursue in my cookery! With love and God i believe i can make your mouth water and stomach growl ! Im very creative and happy go lucky! I believe being a chef is all about service and gratitude and i thank my fans and supporters alot who have helped me become the Chef businessman as i am today!

For me, cooking is...

Love and precision! Timing is so importsnt because if done right you will have enough time to spend with the guests and more things to work on

I learned to cook at...

Malaysia, Italy, Singapore and India

A cooking secret...

Respect for self respect for others is my motto. A great team will produce grest food

My menus

French with Chef G

STARTER

Choose 2 dishes

French Onion Soup

Avocado Mousse with Miso Crab Meat

Bresaola Rolls stuffed with ricotta water chestnuts sundried tomato

Figs and brocolli soup

Blue shrimp fritters

Skewered lamb with tamarind sauce

Salmon Fumé, smoked salmon garnished with field greens , capers and shallots

Scallops Au Gratin

FIRST COURSE

Choose 1 dish

Crepe Au cheese

Crevettes sauce Boursin;shrimp sauteed with sundried tomatos, shrimps, herbs cream sauce

Champignon Portobello Aux quatre;grilled mushrooms stuffed with sweet brie , parmesan, over a blue cheese sauce

Moules Marineres a lacreme; Mussels steam with or without cream, garlic wine sauce

Buttered Escargots

MAIN COURSE

Choose 1 dish

Grilled scallops with passion fruit sauce

Rolled ribeye with nash potatoes and mushrooms

Signature Pork belly special

Avocado Crab Napoleon

Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Handmade pumpkin gnocchi with butter and sage sauce

Sole colbert : - Sole, flour, egg and bread crumbed and deep fried

Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter

Braised beef boue

Roasted Crazy Chicken

DESSERT

Choose 1 dish

Crepes and cream

Basil panna cotta

Sponge cake

Chef G lemontart

Chocolate creme brule

Cinnamon bun with vanilla icecream

Italian

STARTER

Choose 2 dishes

The parmesan

Polpette pistachios meatballs

Tacos and vegetarian lamb stir fry

Stir fried korean potato noodles with wgyu minced and scallions

Bruschetta glassics

Delicious bruschetta

Carpaccio beef/ salmon

FIRST COURSE

Choose 1 dish

Pepperocino oil garlic

Italian Carbonara(parmigiano reggao, pecorino, egg yolks)strictly no cream

Lobster linguine

Guanciale(porkcheek) spaghetti with red wine

Mushroom risotto

Risotto Lobster

Spanish Paella

MAIN COURSE

Choose 1 dish

Australian wagyu A5 tagliata

Handrolled chicken ballontine

Signature Pork belly special

18 hour brine Pulled beef cheeks

Fish meuniere

Salmon ballontine

DESSERT

Choose 1 dish

Classic Tiramisu

Chocolate Gianduja cake

Chef G’s Apple and Cinnamon cake

Creative Taste of Malaysia

STARTER

Choose 2 dishes

Handmade pork/ chicken/ beef/ prawn dumplings

Vegetarian meatballs with apple mint glaze

Mango salad with citrus aioli

Grandmother style Chinese Pork Rolls

Caramelised scallops with fermented black beans

Sour Laksa

FIRST COURSE

Choose 1 dish

Oxtail Soup

Chinese herbal duck soup

Sri lankan Chilli mud crabs

Chef’s tamarind prawn skewers

Slow cooked beef rendang

Chinese eggplant cooked two ways

Pork neck spaghetti

Pad Se Yes Stir Fried Glass Noodles

MAIN COURSE

Choose 1 dish

Signature Pork belly special

Lamb dates

Stingray melaka asam pedas

Lechon Crispy Pork belly with handmade sauce

Cod fiish with ginger ponzu

DESSERT

Choose 1 dish

Black glutinous rice dessert

Lime cream brulee

Melaka Sugar Sago

Sweet Potato soup dessert

French with Chef G

STARTER

Choose 2 dishes

French Onion Soup

Avocado Mousse with Miso Crab Meat

Bresaola Rolls stuffed with ricotta water chestnuts sundried tomato

Figs and brocolli soup

Blue shrimp fritters

Skewered lamb with tamarind sauce

Salmon Fumé, smoked salmon garnished with field greens , capers and shallots

Scallops Au Gratin

FIRST COURSE

Choose 1 dish

Crepe Au cheese

Crevettes sauce Boursin;shrimp sauteed with sundried tomatos, shrimps, herbs cream sauce

Champignon Portobello Aux quatre;grilled mushrooms stuffed with sweet brie , parmesan, over a blue cheese sauce

Moules Marineres a lacreme; Mussels steam with or without cream, garlic wine sauce

Buttered Escargots

MAIN COURSE

Choose 1 dish

Grilled scallops with passion fruit sauce

Rolled ribeye with nash potatoes and mushrooms

Signature Pork belly special

Avocado Crab Napoleon

Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Handmade pumpkin gnocchi with butter and sage sauce

Sole colbert : - Sole, flour, egg and bread crumbed and deep fried

Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter

Braised beef boue

Roasted Crazy Chicken

DESSERT

Choose 1 dish

Crepes and cream

Basil panna cotta

Sponge cake

Chef G lemontart

Chocolate creme brule

Cinnamon bun with vanilla icecream

Italian

STARTER

Choose 2 dishes

The parmesan

Polpette pistachios meatballs

Tacos and vegetarian lamb stir fry

Stir fried korean potato noodles with wgyu minced and scallions

Bruschetta glassics

Delicious bruschetta

Carpaccio beef/ salmon

FIRST COURSE

Choose 1 dish

Pepperocino oil garlic

Italian Carbonara(parmigiano reggao, pecorino, egg yolks)strictly no cream

Lobster linguine

Guanciale(porkcheek) spaghetti with red wine

Mushroom risotto

Risotto Lobster

Spanish Paella

MAIN COURSE

Choose 1 dish

Australian wagyu A5 tagliata

Handrolled chicken ballontine

Signature Pork belly special

18 hour brine Pulled beef cheeks

Fish meuniere

Salmon ballontine

DESSERT

Choose 1 dish

Classic Tiramisu

Chocolate Gianduja cake

Chef G’s Apple and Cinnamon cake

Creative Taste of Malaysia

STARTER

Choose 2 dishes

Handmade pork/ chicken/ beef/ prawn dumplings

Vegetarian meatballs with apple mint glaze

Mango salad with citrus aioli

Grandmother style Chinese Pork Rolls

Caramelised scallops with fermented black beans

Sour Laksa

FIRST COURSE

Choose 1 dish

Oxtail Soup

Chinese herbal duck soup

Sri lankan Chilli mud crabs

Chef’s tamarind prawn skewers

Slow cooked beef rendang

Chinese eggplant cooked two ways

Pork neck spaghetti

Pad Se Yes Stir Fried Glass Noodles

MAIN COURSE

Choose 1 dish

Signature Pork belly special

Lamb dates

Stingray melaka asam pedas

Lechon Crispy Pork belly with handmade sauce

Cod fiish with ginger ponzu

DESSERT

Choose 1 dish

Black glutinous rice dessert

Lime cream brulee

Melaka Sugar Sago

Sweet Potato soup dessert

French with Chef G

STARTER

Choose 2 dishes

French Onion Soup

Avocado Mousse with Miso Crab Meat

Bresaola Rolls stuffed with ricotta water chestnuts sundried tomato

Figs and brocolli soup

Blue shrimp fritters

Skewered lamb with tamarind sauce

Salmon Fumé, smoked salmon garnished with field greens , capers and shallots

Scallops Au Gratin

FIRST COURSE

Choose 1 dish

Crepe Au cheese

Crevettes sauce Boursin;shrimp sauteed with sundried tomatos, shrimps, herbs cream sauce

Champignon Portobello Aux quatre;grilled mushrooms stuffed with sweet brie , parmesan, over a blue cheese sauce

Moules Marineres a lacreme; Mussels steam with or without cream, garlic wine sauce

Buttered Escargots

MAIN COURSE

Choose 1 dish

Grilled scallops with passion fruit sauce

Rolled ribeye with nash potatoes and mushrooms

Signature Pork belly special

Avocado Crab Napoleon

Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Handmade pumpkin gnocchi with butter and sage sauce

Sole colbert : - Sole, flour, egg and bread crumbed and deep fried

Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter

Braised beef boue

Roasted Crazy Chicken

DESSERT

Choose 1 dish

Crepes and cream

Basil panna cotta

Sponge cake

Chef G lemontart

Chocolate creme brule

Cinnamon bun with vanilla icecream

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Chef Gui Tye's reviews

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4 services

Chef Gui gave us a wonderful gastronomic experience during my Wedding Anniversary and he even went the extra by preparing extra dishes for us. A few days before, he sent me WhatsApp on him starting preparing the food and that got us excited. Not only my husband and I enjoyed the food but our guests were very satisfied too which made our anniversary extra special and memorable. Thanks!