By UOW Malaysia 

The release of the MICHELIN Guide Kuala Lumpur & Penang 2025 has added a new chapter to Malaysia’s culinary excellence. With 143 addresses, including 56 Bib Gourmand establishments, 80 Selected spots, two new MICHELIN-Starred restaurants, and the nation’s first-ever Green Star awardee, this year’s selection showcases a breathtaking variety of dining options, from local street food to world-class fine dining.

Chef Waymann Cheong from Lucky Hole—a new MICHELIN Selected entry—was awarded the MICHELIN Guide Young Chef Award. Lucky Hole, a newcomer in George Town Penang, has quickly captured attention with its innovative approach to local cuisine. Helmed by Chef Waymann, Lucky Hole blends modern techniques with authentic local ingredients. After graduating from KDU College Penang (now UOW Malaysia KDU University College Penang), where he honed his culinary skills, and gaining experience at acclaimed restaurants like Pollen and Burnt Ends in Singapore, Cheong returned to his hometown to introduce contemporary concepts to the Penang dining scene. His passion, creativity, and focus on pushing culinary boundaries make Lucky Hole a must-visit for food adventurers.

His former lecturers, who guided him during his formative years, also expressed their pride in his achievements. Chef Darren Tan, reflecting on Cheong’s time as a student, said, “Waymann truly enjoys cooking and experimenting with food, always looking for ways to awaken and blend ingredients and flavours.”

Similarly, Chef Chuah Lay Yen, another mentor during Cheong’s studies, remarked, “Your passion and creativity in the kitchen are the ingredients that turn ordinary meals into extraordinary experiences. Keep cooking with your heart, and let your imagination continue to shape the future of food.“