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Chef Shy Leong

Alum of Trader Vic's (Exec Chef)

No menu planned.

  1. The Chef
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Born in Seremban, Malaysia, Shy attended Bowling Green State University where he earned a degree in Hospitality Management. It was in college where his career in the food industry began a little under twenty years ago as a breakfast cook at the University Union dining hall as part of his course requirement. From there, he quickly developed an interest in food, gradually working his way up during his college years, to junior sous chef and then sous chef. Upon graduating, his first job out of college was managing the jazzy Cafe Shadeau, which triggered his decision to pursue cooking as a career. From there, he spent a year working at Christopher's in Toledo then The Restaurant, a division of Creative Gourmet Private Dining and Jet Catering in Sylvania, Ohio. In 1998, Shy was hired by Trader Vic’s Restaurant Group as the Executive Chef at their flagship location in Emeryville, CA where he remained for seven-years.

In 2006, inspired to search for a more comprehensive exposure to local ingredients and a focused work flow, Shy departed from Trader Vic's to learn local farming and ranching while working as a private chef cooking for busy families. Simultaneously intrigued by the dynamics of ever changing global food trends and the complexity of Californian palates, he began his journey traveling and studying alternative medicine as well as food heritage and sustainability. He currently resides in Oakland, CA and is a co-author of "Love Your Home but Get out of the House" and the consulting chef for The Royal Sungei Ujong Club in Malaysia. He is excited to please the palates of Munchery customers with the many layered flavors of very traditional and contemporary Asian cuisine.

Total Reviews:
35 reviews
Average Rating:
3.5 out of 5 stars
5 stars
11
4 stars
10
3 stars
4
2 stars
7
1 star
3
The pork belly was delicious and the vegetables were great too!
4  Stars
By Bernie Lin
SO GOOD! Love pork belly, the meat is so succulent and portions are generous. Personally I would prefered one less slice of meat to exchange for just a small scoop of wild rice. To balance out the fatty pork and lovely daiko and veggies.
5  Stars
By T H.
I was worried about reheating the wontons, but it was really good and held up well. Nice flavor and the skin was intact and not soggy at all. Great homey dish.
5  Stars
By T H.
The won ton soup was delicious, especially the won ton dumplings themselves. Fresh, crunchy, succulent. Our whole family enjoyed it (even my picky eaters!)
5  Stars
By E D.
Chef Shy Leong’s Reply
Dear Elaine, thank you for taking time to write us a review. Happy to hear that the picky eaters are enjoying this dish:) Hope to see you again soon. ~ Chef Shy
Good - but not sure I'd call it soup. Very little broth :)
4  Stars
By Lisa Meisner
Chef Shy Leong’s Reply
Hi Lisa, thank you for writing a review for this dish. The minimum final liquid supplement (8 fl. oz.) was purposive despite the title reads - Soup. In net consumption, there were 18 fl. oz. of liquid in the composition, most of it hidden in the solid ingredients. As I have made this into a complete meal, I was hoping to provide maximum value and chewing satisfaction to all. Thank you for the smile and see you soon! ~ Chef Shy
Husband & 2 yr old split these. They both loved them.
4  Stars
By M L.
Chef Shy Leong’s Reply
Hello Meghan, so happy to hear that we have a young client that has begun to savor classic flavors. Hope to see you soon! ~ Chef Shy
Bland and not much going on with this dish.
2  Stars
By Hazel Tran
There was barely any soup; likely because it has been absorbed by the noodles. Anyone who has made soup noodles knows this can happen. The dish was tasty but there was NO soup! Next time please separate soup and noodles.
2  Stars
By YIng Jura
Chef Shy Leong’s Reply
Thanks Ylng. Happy to know that the nutrients were sucked up by the noodles and absorbed by you. I am looking into packing these soupy goodies in more sensible ways in the future. Appreciate the very constructive remarks. See you soon. ~ Chef Shy
Not good. nobody wants to eat it in the family. I have to pack it as lunch for today. The mushrooms are too salty and dry. the pork meat is just meat. anywhere. I will have to eat it again very soon or spend another $8 to buy lunch.
2  Stars
By Cid Chiu
These ribs are to die for, juicy &tender, the right proportion of meat bone ratio. Nice sides of bak choy. Jasmine rice was unexpected (more of a mushy/mashed rice). Overall, superb flavors for the ribs. Even my doggies enjoyed the enormous bones!
5  Stars
By Yoke M Wong
Chef Shy Leong’s Reply
Dear Yoke, thank you again for sharing your thoughts; happy to hear that you have enjoyed this composition. Having extra-moist rice was my natural bend towards entrees that tend to be on the dryer side, hoping to aid the food going down:) We truly appreciate your continuous supports. Blessings! ~ Chef Shy
Very tasty dish, especially the Baby Bok Choy. Would like to have had more sauce on the spare ribs.
4  Stars
By Ronda Hoxsie
Chef Shy Leong’s Reply
Hi Ronda, thank you for taking the time to review this composition. Glad to learn that the flavor profile is up to your taste requirements. As an overall objective, I was aiming to leave room for the garlic-based brine and seasoning magnitude to prevail through the protein and natural fat of the ribs, judging that additional sauce could suppress these elements. I will be sure to include extra sauce upon your request, next time this dish is posted. Thanks again Ronda, you are wonderful! ~ Chef Shy
All around excellent flavors with just the right kick. Generous portions!
5  Stars
By Yoke M Wong
Chef Shy Leong’s Reply
Dear Yoke, thank you again for writing us a review. Happy to hear that the flavors are properly aligned in this composition. The portion was made to equate "Nasi Banjir" served at NASI KANDAR in George Town - Penang, Malaysia. Would love to bring more of those regional flavors to the Bay Area... 'til then, CHEERS! ~ Chef Shy
Great shrimp and chicken. Sides did not impress.
4  Stars
By SHIRLEY CURTIS
Chef Shy Leong’s Reply
Hi Shirley, thank you for your input; glad you have enjoyed the protein components of the dish. In the future, I shall consider an alternative way to complement this composition. ~ Chef Shy
I liked this dish and would order it again. It was flavorful and a very generous portion. I should have heated it in the oven and not microwave as it did dry out a little bit. However, the "protein" was oddly proportioned as others mentioned - we had a ton of chicken, a little tofu, and one prawn. I'd not add prawns if you're going to have so few- it should be more even.
4  Stars
By L C.
I gave Chef Shy Leong a chance given his low Star rating. Unfortunately, I was disappointed like everyone else. The Phad Thai didn't have prawns as said in the title and there was a meager amount of chicken. The noodles were over-done before I even put them in the microwave and the sauce was bland.
1  Stars
By Vincent Lucero
The cumin overpowered all the other flavors and the prawns were missing from the dish. Not a repeat.
3  Stars
By Christine Ciandrini
Chef Shy Leong’s Reply
Hi Christine, thank you for taking the time to honor a review despite the under-par result. I have noted the errors and will take required steps to correct them next time this dish is offered again. Thanks again for your support and I hope to see you soon. ~ Chef Shy
We purchased two orders. This dish had great flavor and was nicely prepared. Based on the name and description, we expected a combination of prawns and chicken. My husband's dish had only chicken, and my dish had a just a few small, broken pieces of shrimp - definitely not prawns. It was missing a non-trivial incrediant.
3  Stars
By Rebecca Miller
Chef Shy Leong’s Reply
Dear Rebecca, thank you for writing up a feedback, I completely understand your concerns. I will be more definitive in the future. Hope to serve you again soon. - Chef Shy
This was my first time ordering from Munchery. Shy is a very talented chef, and I love noodles. I was very excited to see his Pad Thai on the menu. I was salivating before the meal actually arrived, thinking of all the basic elements of sweet, salty, sour, spicy (reminiscent of Thai food) harmoniously blended, and the feel of all flavors exploding in my mouth. Errr...but really....the explosion came as a surprise....the spiciness, even though was was indicated by 1 chili ('mild' it said, very minimal amounts of dried pepper & chili pepper)), it almost blew my brains out. Now..I know some of you are less wimpy when it comes to the Scoville scale, I can't only imagine what's its like with a 3 chili indication. Luckily I wasn't a coconut tree on a sandy beach! As for the taste, it was good. The shrimps were on the very small side. Overall, it could be balanced out with a little more sweetness. No, I don't mean sickly sweet like some OTHER pad thai's out there...(I still prefer my noodles on the savory side, not a dessert)...just a little more sweetness to round off the sour and salty taste. But honestly, it was so spicy, my mouth was on fire after a few minutes....I probably couldn't have tasted the difference. Portion was reasonable, and the pricing was just right. Would definitely recommend to others!
4  Stars
By Yoke M Wong
Chef Shy Leong’s Reply
Dear Yoke, thank you for writing a review for this composition, sincere gratitude to your humorous and kindest compliments. The scale of spiciness is measured by the number of Thai Green Chili (Bird's Eye Chili) I used per portion by net weight of the main ingredients, I reckon it dispersed rather well:) Greatly appreciate your approach of adding sweetness to round off the dish; next time I offer this again, I shall consider using Gula Melaka in the crustacean-based sauce. Thanks again, I look forward to serving you soon! -Chef Shy
Very disappointed in this dish relative to value in particular. The broth was relatively bland with the only distinctive flavor lemongrass. A lot of rice noodle vermicelli and very little else. Not ideal for a delivery item since by the time we opened it, the rice noodle had absorbed most of the broth.
2  Stars
By Lisa Harris
Chef Shy Leong’s Reply
Hi Lisa, thank you for taking the time to write us a review. I regret that the composition did not reach your expectation. True, soupy dishes are not ideal for extended holding. I shall look into perhaps separating dry and wet components in the near future. On the other hand, I am proud to have reached my goal in regards to having a clean tasting stock, enhanced with natural herbs, organic spices and pork bones. Hope that these bio-available minerals and micro-nutrients had done some good. Please try my next week composition, Phat Thai with Prawns and Grilled Chicken. Thanks again Lisa for the stars. - Chef Shy
We did not like this. The broth was bland and I didn't like the texture of the vermicelli noodles.
1  Stars
By Leah Eizadi
Chef Shy Leong’s Reply
Hi Leah, Thank you for your input and your supports for Munchery. I am wishful to serve you with future compositions that better suit your palate. Hope to see you soon! CHEERS. - Chef Shy
This was fantastically done Chef! The noodles were perfect, ample pork potion, great herb addition, and the broth was oh so flavorful. I'll be sure to get it again!
5  Stars
By Tri Tran
Chef Shy Leong’s Reply
Hi Tri, thank you so much for taking the precious time to review this composition. I am contented to hear that it lives up to an authentic palate. Munchery has created a world-class platform that revolutionized city dining; and a hub for fellow chefs to share their dedications. I look forward to many more occasions to serve you. My warmest gratitude to a five star diner. CHEERS! - Chef Shy
Delicious! I loved the spicy bite to the greens and the flavor of the chicken & rice were wonderful. If it had more sauce, I'd be on cloud 9.
4  Stars
By N P.
Chef Shy Leong’s Reply
Hello NP., Thank you so much for the kind regards. I am delighted to hear your positive experience with the dish. I look forward to serving you again! CHEERS! - Chef Shy
I think the chef maybe didn't check this item. From the picture of the reddish glossy duck and the name "Chinatown duck," I was expecting a version of that yummy red duck that hangs in Chinatown windows. This was equivalent to a plain duck that I baked in my own oven. The meat was fine after I removed the tan rubbery skin. Shouldn't roasted be crispy? No special flavor. The steamed bun was dry and not so great. Please re-try, sounds like could be great.
2  Stars
By Kaila Compton
Chef Shy Leong’s Reply
Hi Kaila, thank you for your remarks. 1. The crispiness of the skin was not the objective of this composition. I am happy that the skin is tanned as that character is the main indication of successful roasting - coloration through Maillard Browing. Eg, Prime Rib Roast and Roasted Vegetables. Moisture retention was what I expected and I have accomplished that. 2. I have found an inconsistency in the heating instruction that you received, perhaps that's the reason for drying in your buns. Reheating of gluten-rich products has to be conducted with steam mode. I will look into that error and report back to you. 3. As I have mentioned to many wonderful clients such as yourself, I am modest in seasoning at this stage as I am learning your taste buds and their limits. 4. Finally your remarks have inspired me to try out Crispy Duck this winter and thank you for honoring me with stars! Wishful that I will earn your continuous support. - Chef Shy
A welcomed change of offering from Munchery, excellent duck!
5  Stars
By L L.
Chef Shy Leong’s Reply
Dear Lawrence, thank you for the appreciation. I am working hard to diversify the flavor profiles base on clients feedback and historic trends. Many well-loved traditional dishes in major continents will be replicated using the industry safest and most efficient cooking unit. Next time around I will feature Favorite East Indian Cuisine Mini Series. Five Star at you too dear friend:) See you soon! - Chef Shy
The portions were great, and the quality of the duck was great. The cooking process also sounds very impressive, but the duck itself was bland. It needed more seasoning, spices, or some kind of sauce. I had to cover it in salt. The bun and the broccoli had more flavor. Same with the roasted half chicken earlier.
3  Stars
By K P.
Chef Shy Leong’s Reply
Dear Kelly, thank you for honoring this dish with such generous compliments. In the process of learning guests' taste buds limits and tolerance; up to this time, main components in the Mandarin Rotisserie Series were modestly enhanced by minimum seasoning notes. I shall promptly increase the flavor magnitudes of future compositions. You have been great and I am wishful to hear from you again. Thank you. - Chef Shy
The food was pretty bad. Rice is not fully cooked. The Char Siu is not authentic at all. Will not order again.
1  Stars
By Yun-Fang Juan
I did not care for the Mandarin BBQ Pork at all-the flavoring was not mandarin or BBQ and the pork was tough. I ate < 25% of the meal and would not order from this chef again.
2  Stars
By M P.
Chef Shy Leong’s Reply
Dear MP, Thank you for taking the time to review my composition. Your input is as critically important as the positive ones I have received. The pork shoulder was brined in five-spice rose essence with honey and Hawaiian black salt solute for 48 hours before they were roasted in 425F Rational SCC cooking unit with 20% humidity setting; then left in for 2 hours resting time to tenderized. The flavor magnitude I was aiming for has been reached fully. Your support is priceless to me if I may convince you to try my next week menu item complimentary to you: Roasted Chicken marinated in Soy and Ginger, accompanied by steamed Baby Bok Choy. Lastly, thank you for the two stars! Chef Shy
We tried 4 different dishes this evening and all were 5 star rated. This, however was my personal favorite. The pork was tender and flavorful and not over-sauced. The rice w sesame seeds was lovely. And the cucumber was delish.
5  Stars
By V K.
Chef Shy Leong’s Reply
Hi Valorie, Thank you for taking the time to write this pleasant words of praise. I am refreshed and motivated after reading your comment. I am wishful to continue serving you, your friends and family healthy and yummy classical dishes from around world. CHEERS and see you again soon! Chef Shy
If you haven't tried Chef Leong yet you are missing out! The Chicken Chow Mein was so delicious and the portion size was enough for 3 (yes that is correct 3) servings! The chicken was tender the rice noodles cooked to perfection. The veggies were the perfect combination to make this dish a "new" favorite at our home. Now here is the wow factor for me -- the spices were not over bearing! There was no heavy soy/sodium here. Just tender veggies and crunchy water chestnuts nestled with chicken breast and rice noodles. My compliments to Chef Leong! I look forward to trying additional items from your kitchen.
5  Stars
By Michael Filighera
Amazingly delicious. The sauce tied everything together. The chicken was perfect.
5  Stars
By Patrick Tescher
My husband is from Singapore, and he gives this dish two thumbs up! We are so excited to discover an Asian chef that uses high quality organic ingredients. Can't wait to try more of Chef's Shy's meals.
5  Stars
By R L.
I thought for sure I'd love this dish, but the flavor left much to be desired. It was super heavy on the noodles, very light on the chicken and not spicy at all.
2  Stars
By S H.
Chef Shy Leong’s Reply
Thank you for your input Michael. I need to keep it low sodium across the board. I will work on the spice magnitude as I am in the process of toning and tuning to the crowd. Will do better as I progress and I am wishful to serve you many more authentic dishes from Southeast Asia. CHEERS! Chef Shy
I think this is my first experience with Malaysan food. I found it very interesting. I enjoyed the rice and sauce but found the chicken very bland the pieces of the spices surprised me and not to my taste. First impression is very important to me and a little color would have helped make it more interesting from the beginning.Also I prefer what part of the chicken I am eating, think these were thighs. Muchery is a wonderful way to try new things and I will try yours again.
3  Stars
By SHIRLEY CURTIS
Chef Shy Leong’s Reply
Hi Shirley, thank you for the wonderful review. Glad you got acquainted with Malaysian Food. Wishful that you could continue to enjoy the ever-evolving acquaintance with tastes through our curries. Customary, salt shortens the magnitudes of spices and aromatics. Curries are priced for the capacities of these fragrant components in the sauce. A brine made from curry-butter roasted dessicated coconut was used to marinate the chicken for a day. That produces a character that later appears in the reduction. I will be sure to not forget the Red Chili Pepper next time for color ;) CHEERS! I looking forward to serve you again. Chef Shy
The Malaysian Curry Chicken that I got last night was good, but could be better. What I mean by that is: the rice and the curry is spot on with the spices that were used. The rice is definitely the best pandan and tumeric flavored rice I have had in America, and the curry flavor is similar to what I find back home in Malaysia. But it could be better if the chicken was marinated with some spices since it was pretty bland (especially for larger pieces) and the vegetables could have been under cooked a little since most people I assume would heat up the food again which ends up making the vegetables pretty mushy. All in all, it is good considering that there isn't many Malaysian food places here; I think there's only 2-3 legitimate places in the Bay Area, and with people using the exact spices to replicate what I had growing up in Malaysia! =)
4  Stars
By Kenneth Tong
Chef Shy Leong’s Reply
Hi Kenneth, Blessings!! Thank you for the thumbs up. Happy to hear that you are enjoying the dish and I did marinated the chicken in roasted dessicated coconut and curry butter paste for 24 hours...perhaps longer is better:) I do agree there isn't many authentic Malaysian Restaurants in the SF Bay Area. Hope that could change in the near future. Kenneth, I am looking forward to serve your next dining from home needs. If you should have any requests as far as home food that you miss a lot -- Laksa, Rendang or Bah-Kut-Teh (like most Malaysians and Singaporean in the SF Bay Area), simply let me know, I would be happy to make it just for you and you friends and family. Thank you for choosing Munchery! See you soon.
This dish was great. The chicken was nice and tender and the rice, especially, was extremely flavorful and tasty. My only criticism is that there were too many inedible components to the dish. There were several times while eating that I started biting into what I thought was chicken only to realize it was something very hard (bone?). I am guessing these items were added for either flavor or presentation; I just think there should be instructions to remove them prior to eating, or at least indicating they're there.
4  Stars
By Kathryn Morrison
Chef Shy Leong’s Reply
Dear Kathryn, thank you so much for your wonderful comment. I am happy to hear that you have enjoyed the flavor of this beautiful classical composition that are loved by many around the world. The hard parts that you came across were Lemon Grass stalks and Galangal Ginger - both contain natural antifungal and antimicrobial properties. These components were used to provide flavor structures to the dish and were left in the dish historically (as some local culinary advocates had claimed that extracts and powder might be used as "shortcuts" :) Chefs then leave the components intact to proof that they were honest in following the true recipes. I will leave an instruction to remove them in the future:) Thank you again for your input. Looking forward to serve you in my next round!
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