Jon Lee

Jon Lee's culinary philosophy, deeply influenced by his background as a chef, centers on a "distinctly human approach" to classic cocktails, aiming for authenticity, elegance, and approachability. He believes in crafting drinks that resonate deeply with guests through relatable, familiar flavors, shunning elaborate narratives for straightforward, refined experiences. His ethos is rooted in the Penrose Tiling concept, where a cocktail's structure is meticulously defined by five compounds: Alcohol, Taste, Flavor, Body, and Dilution, allowing for elevated interpretations of timeless classics that he strives to make "better than the original." Sustainability is a cornerstone of his practice, extending beyond mere waste reduction to embrace scientific methods like pasteurization, fermentation, super juices, and clarification. This meticulous application of culinary techniques ensures maximal ingredient shelf life and the creation of garnishes from by-products, embodying a closed-loop system for minimal spoilage while delivering clean, crisp drinks. Lee's vision extends to fostering empathy and professionalism, aiming to dispel the daunting perception of cocktails and inspire patrons to explore Malaysia's vibrant F&B scene with greater openness. Ultimately, Penrose is not just a bar but a "philosophy of how all drinks are designed, Executed, and Improved"—a mind map into a "sequence of art through Mathematica." He prioritizes genuine connections and consistent, top-notch quality over fleeting trends, believing that authenticity and subtle, continuous improvement are key to lasting success. Jon Lee's technical style is precise and calculated, focusing on elevating classic cocktails through meticulous ingredient selection, consistent execution, and the innovative application of culinary techniques. His approach to flavor prioritizes relatable, familiar profiles over experimental ones, aiming for light, refined, and minimally styled drinks where subtlety and elegance shine. He adheres to a "Penrose Tiling" concept for cocktails, structured around five compounds: Alcohol, Taste, Flavor, Body, and Dilution, to ensure balanced and thoughtfully composed creations. Sustainability is deeply integrated through scientific methods like pasteurization, fermentation, and clarification to maximize ingredient shelf life and create garnishes from by-products, embodying a closed-loop system. Signature drinks include the **Rum Musa**, an elevated banana daiquiri utilizing the entire Malaysian banana plant (fruit, peel, leaves, and flower) with dark rum, burnt butter, and aged sherry; the **Makopa Martini**, a dirty martini variation using lacto-fermented Kedong-dong (June plum) for savory notes; and the **XocoNegro**, a lighter, earthier Negroni featuring local cacao distilled in vodka and Malaysian barley-steeped vermouth. He is also noted for making an exceptional **Vesper Martini** and categorizes his menu into highballs, sours, and spirit-forwards, with **Ume Fuji** and **Peyote Wild** also mentioned as key introductions.

Mentored by Joe Schofield, Ryan Clift, Chef Yahaya Hassan, Chef Darren Teoh.