Rilynn Yong Ditched The Trends And Got A Michelin Star In Just 8 Months
She saw the potential, reached for the goal, and created one of Malaysia’s best spots for Thai cuisine.
There’s a lot that people don’t see in the culinary world. Although diners celebrate the chefs, the hands that set up the groundwork are often unnoticed. As co-founder and managing director of the one-Michelin-starred Chim by Chef Noom, Rilynn Yong takes pride in orchestrating behind the scenes, knowing these efforts quietly contribute to the restaurant’s success.
Yong and her husband, James Kerk Kai Loon, first opened Chim by Chef Noom in 2024, but her journey in the food and beverage industry began in 2019 in Johor Bahru. Throughout this phase, she launched steamboat restaurants, skybars, and pet cafes, gaining a deeper insight into consumer behaviour along the way. Eventually, she stepped back from passing trends and discovered a gap in the market for the next rising star. It was this pivot from reactive ventures to an intentional and inimitable concept that earned them Michelin recognition just eight months after opening.
Enter Chim by Chef Noom, and its singular vision becomes evident. It might appear as another Thai restaurant, but here, the menu offers more than common flavours. What’s not often seen is a chef in glasses, and chef Noom’s reflects his devotion to researching forgotten recipes at the National Library in Thailand. Among his highlights is the iconic Lost Recipe, which revived an extinct version of tom yum goong, existing long before the dish was even created. To him, modernising doesn’t come from changing the cuisine, but from preserving its heritage and elevating its expression.
“I admire women across industries who build enduring systems and not just chase for success and visibility. It shaped my mindset into building businesses that can grow beyond the founder, the trend, and any market.
“In Malaysia, we have a lot of Thai restaurants, but we don’t have many Thai fine-dining concepts. In fact, Chim by Chef Noom wasn’t created to compete in the Thai food market, but to redefine the positioning of Thai cuisine itself. We wanted to transform familiar food into a cultural experience, and chef Noom’s philosophy aligns with this perfectly.
“It was fate to meet chef Noom. At the time, we were in Bangkok surveying the fine-dining market, and I ended up being so impressed by chef Noom’s soup. The Lost Recipe is his signature. I love not only the taste but also the story behind it, because it represents everything the brand stands for. It’s based on a 200-year-old recipe that was once served to King Rama II when he fell sick. For this soup, many chefs chose to innovate forward, but he innovated backwards, looking back into its heritage, culture, and memories.
“I’m very happy to have met my partners—my husband, chef Noom, and his wife. I couldn’t believe we received the Michelin star in just eight months. When we got the first email from Michelin, it was on my birthday, and it was unforgettable. And when we received the second email from Michelin, which was the invitation, we cried.
“Our role is to build the foundation that excellence stands on. My husband and I built everything from zero—the structure, the systems, the standard operating procedures, the culture, and the governance. We approach things from different angles, seeing and doing everything in a very hands-on method. Sometimes, I ask: what kind of customer experience do we want in our restaurants? We work closely with chef Noom and head chef Willy on menu planning, quality control, and brand alignment, so that’s how we set everything up to make sure every detail is delivered perfectly.
“We don’t see ourselves as building a single-location brand. What we’re creating is a cultural hospitality platform that isn’t defined by one concept or one country. Expansion for us is not about footprint—it’s about alignment. When we meet the right partner with the right vision and local strength, we’re open to building something meaningful together, whether that’s Chim or an entirely new concept. Currently, we are exploring a new project with Michelin three-star Chef Jacob Jan Boerma, which reflects how we approach growth: selectively, collaboratively, and with long-term intent.
“It’s not necessary to dominate a room to lead. What we need is vision, trust, and systems. To me, true leadership is when the business can function, grow, and scale beyond our physical presence.
“I hope that young women who are inspired can see that they don’t need anyone’s permission or validation to start a business. They only need courage and consistency. Growth comes from experience and building, not perfection.”
Photography by Anna Rina
This story is part of Robb Report Malaysia’s special series on Women in F&B.
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