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Jun Wong, Kikubari Chef De Cuisine

Despite being raised in an academic family, Jun Wong went ahead to pursue her passion in haute cuisine upon completing her degree at 22.

Pitched against aspiring chefs who began as teens, Jun has honed her skills in many Michelin- starred restaurants around the world including three-starred Robuchon au Dome (Macau), two- starred Narisawa (Tokyo) and Sixpenny (Australia). Then, having trained under a new generation of super chefs, Jun took another big step forward as head chef in Le Petit Flot, a rustic French restaurant in Sydney, a departure from her purebred fine dining roots.

Jun’s cooking philosophy focuses in creating dishes that respect the integrity of quality ingredients and to instil sustainable practices in her kitchen together with her crew of young chefs. Her cooking straddles between Japanese ingredients and European techniques, and is true testament to finding balance in what she does best in and out of the kitchen.


The Macallan Double Cask 12 Years Old

The perfect partnership of Oloroso sherry seasoned American and European oak casks creates the distinctive, warm character of this harmonious single malt.


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