Chef James Won is a commanding figure in Malaysia’s culinary landscape, his passion for food sparked from a young age by his grandmother's profound influence. As the visionary chef-patron of Shin'Labo by James Won, an award-winning culinary beacon in Kuala Lumpur, he has become a revered icon, driving a renaissance in the nation’s dining scene. His unwavering commitment to excellence earned him the distinguished Knighthood (Chevalier) of The Order of Agricultural Merit in 2024, an honour bestowed by the French Republic in recognition of his outstanding contributions to the Culinary and Hospitality industries—a recognition that stands just below the Legion of Honour. Adding to his international acclaim, Chef James is also Chevalier; knighted by the Ordre des Coteaux de Champagne for his extraordinary impact on the Champagne region.
In 2023-2024, Chef James' relentless pursuit of culinary excellence saw Shin'Labo by James Won sweep major awards, including the Hapa Special Recognition Culinary Achievement Award a personal award to Chef James, Hapa Best Restaurant of the Year, and Hapa Best Service Excellence Award. His journey is nothing short of extraordinary, shaped by rigorous training at France and Japan’s most prestigious Michelin 3-star institutions, where he gained an unparalleled mastery of ingredients and haute cuisine.
At Shin'Labo, Chef James champions Malaysia’s rich cultural heritage, elevating indigenous Asian ingredients and blending them with global influences to create extraordinary culinary experiences. His dedication to pushing the boundaries of gastronomy has made Shin'Labo the proud home of Asia’s only Krug Chef’s Table. In 2014, Chef James became the first Malaysian to join the exclusive Krug Ambassade Network, a testament to his visionary leadership and relentless innovation.
Beyond the kitchen, Chef James’ influence extends into the luxury world as an ambassador for The Plan, representing the finest brands in kitchen and wardrobe design. Chef James Won stands as a symbol of pride and excellence in Malaysia, his achievements setting new benchmarks in the culinary arts while honouring tradition, culture, and craftsmanship at every turn.
