Now Reading: Unfiltered: Chef Abby Lee Spills On Her Guilty Pleasures And Pet Peeves
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Unfiltered: Chef Abby Lee Spills On Her Guilty Pleasures And Pet Peeves
London-based Malaysian chef Abby Lee of Mambow brings her fiery flavours to The Ritz-Carlton, Langkawi. Between kitchen shifts and sea views, she shares her guilty pleasures, dream dinner guest, and the one thing she can’t stand behind the pass.
We had the pleasure of catching up with Chef Abby Lee, the brilliant mind behind Mambow London, a proud Michelin Bib Gourmand 2025 awardee, during her takeover at The Ritz-Carlton, Langkawi. The Sarawakian-Penangite chef shares her passion for Peranakan flavours and how she’s reimagining classics like ‘Achar Awak’, ‘Otak-Otak Prawn Toast’, and ‘Umai Sarawak’ without losing their soul.
Beyond the kitchen, she lets us in on her guilty-pleasure snacks, her biggest kitchen pet peeve, and the tunes that keep her cooking groove alive. Read on to know more about Chef Abby Lee in this version of Unfiltered.
Guilty-pleasure snack
“Salted egg fish skin,” she admits instantly, laughing. “Once you open the bag, you just can’t stop.” It’s an answer that perfectly captures Abby, as she is indulgent, unpretentious, and proudly Malaysian at heart.
Favourite ingredient
“I can’t live without gula Melaka,” she says. “I use it for everything sweet and savoury. It gives dishes this deep, smoky sweetness you can’t replicate.” In her hands, gula Melaka isn’t just sweetness. It’s memory, flavour, and a connection to home, all melted into one.
Dream dinner guest
“Anthony Bourdain,” Abby says without missing a beat. “He’s a personal hero of mine. I loved how he celebrated food and people in the same breath. How he made you care about what was on the plate and who was behind it.” There’s a flicker of admiration in her voice when she talks about him. The kind of respect that runs deeper than fandom, rooted in shared purpose.
Favourite Malaysian street food
“Oyster omelette,” she says, eyes lighting up. Crispy edges, soft centre, that hit of chilli sauce. It’s just perfect and she could eat it every day, she added. It’s a dish that reflects her own cooking philosophy: a little messy, incredibly flavourful, and completely satisfying.
Kitchen jam
“‘Watch Me Now’ by Sam Quealy,” she grins. “It’s got energy. Keeps me moving.”
It’s easy to picture her in the kitchen—music blasting, pans clattering, the air thick with spice and focus. Abby doesn’t just cook; she commands the rhythm of her space.
Kitchen pet peeve
“Working with people who have no sense of urgency,” she says. “A kitchen runs on pace. You’ve got to feel the momentum, or everything falls apart.” It’s not said with frustration, but conviction. In Abby’s kitchen, timing isn’t just technical but instinctual.
Favourite spot at The Ritz-Carlton, Langkawi
“When I’m not in the kitchen, I love standing just outside The Beach Grill,” she says. “There’s this moment where you look out at the sea and everything slows down. It’s peaceful. It gives me clarity.”
Between salted egg fish skin and soulful sunsets, Chef Abby Lee embodies a rare mix of fire and calm. Her food, much like her personality, is a balancing act—nostalgic yet progressive, comforting yet bold. And as her flavours find their way from London to Langkawi, one thing’s certain: wherever Abby cooks, Malaysia follows.
Image courtesy of The Ritz-Carlton, Langkawi
