What does it take to turn a bowl of noodles into a cultural statement? For Chef Aaron Khor, the answer lies in technique, storytelling, and respect for tradition. At Fifty Tales in Seapark, he has crafted a menu that is both familiar and surprising—a reflection of his journey from Michelin-starred kitchens to a restaurant rooted firmly in Malaysian identity.
The History Behind the Chef
Aaron Khor is a professionally trained culinary artist who has carved a distinctive niche in Malaysia’s gastronomic landscape.
His passion for food was nurtured from an early age. Growing up in a family with deep roots in the food business, he developed a keen appreciation for quality cooking and authentic local flavours.
This early foundation, combined with rigorous training in Michelin-starred kitchens, shaped his culinary philosophy: success—whether in the kitchen or in business—requires precision, discipline, and measurable standards, lessons instilled by mentors at the top of their craft.
He began his career in prestigious fine dining establishments, including Restaurant Dewakan, a two-star Michelin restaurant, and Restaurant Locavore, both recognised among Asia’s 50 Best Restaurants.
During this time, Aaron honed his craft alongside some of the region’s most influential culinary talents. Those formative years reinforced his belief that excellence lies in attention to detail and disciplined execution.
“Success isn’t just talked about, it must be measured,” he reflects, recalling how every fine dining dish demanded precision down to the millimetre. That meticulousness, combined with guidance from mentors who championed local ingredients and culture, laid the foundation for him to forge his own unique culinary path.
Enter Fifty Tales
Aaron Khor’s journey eventually led him to Fifty Tales, a Seapark restaurant he co-owns and now helms as head chef. When it opened in June 2019, Fifty Tales began as a humble noodle bar.
Over the past five years, it has grown into a vibrant Malaysian Chinese restaurant, celebrating an eclectic mix of influences from the country’s diverse local Chinese dialects. Drawing inspiration from Cantonese, Teow Chew, Hokkien, and even Peranakan traditions, the restaurant honours culinary heritage while bringing it into a contemporary context.
Aaron and his partners are deeply committed to celebrating the rich diversity of Malaysian cuisine, ensuring it receives the recognition and appreciation it richly deserves.
Despite the exacting nature of fine dining, he found a new challenge in the casual dining scene with Fifty Tales, where the focus is on creating dishes that customers can enjoy regularly without sacrificing complexity or flavour.
What Goes Behind the Menu
Balancing respect for tradition with modern innovation is at the heart of Aaron’s menu development.
He describes the process as keeping things simple yet refined, saying, “We try not to change what’s already existed, but we do our best to respect what is already existing by making that same dish, but perhaps using better ingredients, perfecting the technique and presenting it in a way where it’s still modern.”
One example is their signature Assam Hokkien Cha, which creatively fuses two beloved Penang dishes—Assam prawns and Hokkien Mee—into a single plate that delivers a fresh yet familiar dining experience.
Aaron’s menu strategy at Fifty Tales also reflects a deep understanding of his customers’ needs throughout the day.
The lunch menu remains consistent, offering quick, satisfying meals that provide comfort and familiarity for busy diners. By contrast, the dinner menu changes every four to six months, giving Aaron a canvas for creativity and a chance to present fresh, engaging dishes that keep regulars returning.
This strategy lets him blend storytelling with innovation on every plate, ensuring each dinner experience is distinctive and memorable.
A Love for Everyday Flavours
Outside the kitchen, Aaron shares his passion for cooking and Malaysian food culture, making both simple and complex recipes approachable.
Despite his fine dining background, he draws inspiration from street foods and home-cooked flavours—the foundation of Malaysian cuisine. At Fifty Tales, he champions local ingredients, honours tradition, and elevates everyday dishes with precision and creativity.
Oyster sauce is indispensable in his kitchen. “I love oyster sauce too much… I have four types. I treat oyster sauce and soy sauce like wine—they need different flavour profiles for different dishes.”
Aaron’s personal tastes remain refreshingly simple. “I eat every noodle under the sun—curry mee, kway teow, pork noodles. Breakfast might be young noodles, lunch stuffed mee hoon, and dinner Hokkien mee. I don’t get tired of noodles, even running a noodle restaurant.”
This love of everyday flavours mirrors his professional philosophy: fine dining delivers crafted experiences, while casual dining offers food people can enjoy every day. Fifty Tales balances both, respecting tradition without freezing it in time.
