Chef Profile

Named a San Francisco Chronicle Rising Star Chef, Alexander Ong has come a long way from his upbringing in Malaysia – charming countless palates along the way with his relaxed and traditional Asian fare at hip Betelnut Pejiu Wu in San Francisco's Cow Hollow neighborhood. Betelnut is modeled after a "pejiu wu," which in Chinese means "beer house." The cuisine is described as Asian "street food." It includes Chinese, Thai, Japanese and Malaysian food prepared with fresh local ingredients and regional spices.

After a career in the kitchens of many of the finest hotels in the world, including the Shangri-La in Kuala Lumpur and many Ritz-Carlton properties, Chef Ong became part owner, partner and executive chef of Betelnut Pejiu Wu in 2001. The Betelnut kitchen uses Kikkoman Soy Sauce as an integral part of many of Chef Ong's dishes – regularly going through 50-60 gallons of soy sauce per week! Kikkoman Soy Sauce has a "very clean and direct flavor, without the sweetness of some other soy sauces," says Chef Ong.

It is Chef Ong's philosophy to create clean, crisp flavors using the freshest seasonal ingredients available. A great summer dish he prepares at Betelnut is Seared Halibut with Ginger, Serrano Chilies & Ponzu light, summery fare that reflects Japanese and Hawaiian influences and flavors.

Alexander Ong's culinary history is as vibrant and exciting as the cuisine he creates at Betelnut. A highly regarded food artist, The New York Times recently wrote, "Alexander Ong certainly knows his way around an Asian kitchen."