James Won with a ceremonial elder of Borneo at the Serumpun Sarawak pavilion, Expo 2025 Osaka. Photograph by Bonnie Yap.
Media Centre — 2014 to 2026

The Public Record

Twelve years of press across English, Chinese, and Bahasa Malaysia — the chapters editors have read carefully.

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265 entries

Press Kit

Biographical material, institutional record, and direct contact for editorial enquiries.

Short biography

James Won (文明辉) is a Malaysian chef and cultural strategist, Co-Founder and Custodian of Serumpun Sarawak. Trained in Paris and Lyon, in the Lyonnaise bouchon tradition, and in the precision of Japanese yōshoku — and matured in contemporary French cuisine with Modernist techniques across twelve years of Malaysian fine dining. France has twice admitted him to its orders: as Chevalier de l’Ordre des Coteaux de Champagne in November 2014 and as Chevalier de l’Ordre du Mérite Agricole on 1 July 2024 — the first Malaysian to hold both. He is Malaysia’s first Krug Ambassade Chef and Gaggenau’s first Malaysian Culinary Spokesperson, and the inaugural ambassador for The Plan luxury kitchen atelier and Mepra. UNESCO Creative City of Gastronomy — Kuching has endorsed his conservation work in honour of Sarawak’s indigenous gastronomy.

Full press kit — long biography, headshots, brand-mark requests, media contact

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Try Krug Chef's Table, Mortlach, Locally Sauced, Mérite Agricole, Ryoutei, or Serumpun Osaka.