Vindy Lee is an Indonesian celebrity chef, TV personality and cookbook author of the Sexy Food , Food Lover & The Best Indonesian Recipes of Professional Chefs in 2022. [1] Known as the "Queen of Slay" [2] of Indonesia, her viral etiquette videos has gained popularity through various social media platforms. [3] In August 2024, Lee obtained a certification as an etiquette trainer, as a Graduate of The English Manner and Beaumont Etiquette’s Train the Trainer Grade One with distinction. [4] Her menu has been featured in Westin Hotel, Jakarta 2022. [5] Lee previously hosted several television shows since 2011 including her own cooking show, Sexy Food, on Transvision (Indonesia); a ready meal food delivery project in Jakarta, which features her signature Beauty Secret Meals [6]
Lee started her professional cooking career in 2004, as sous chef in Champagne French Cafe and Bakery in Beverly Hills, California. Her experience extended to Rosti Italian Restaurant in Westlake Village, California, before venturing to become a personal chef.
In 2012-2014 Lee represented Jakarta Tourism Board for Enjoy Jakarta Festivals as chef in Singapore, California, and Taiwan where she prepared authentic Indonesian food for hundreds of notable figures. [7]
Lee was also FHM Indonesia's Top 100 Sexiest Women 2015 for the 5th year. [8] She has appeared several times in the "Top 100 Sexiest Women" lists of FHM Romania and FHM Indonesia. [9] [10] 2011, [11] 2012 and 2013. [12] Lee has been considered one of the "Top Five Sexiest Women of Indonesia" since 2012. [13]
Born in Jakarta, Indonesia 23 November 1983 to an Indonesian Mother and Taiwanese father, Lee moved to Singapore at age 7 to attend primary and high school. In 1999, she moved to Los Angeles, briefly attending Santa Monica College before transferring to the University of Southern California, where she graduated with a Bachelor of Arts degree, double majoring in International relations and East Asian language and culture. [14]
After her graduation from USC, Lee took various restaurant positions, including a cook at an art school cafe[ citation needed ] in downtown Los Angeles, sous chef at a French cafe[ citation needed ] in Beverly Hills, California, cocktail waitress at McCormick & Schmick's seafood restaurant,[ citation needed ] and a managerial position in Rosti Italian Restaurant at Westlake Village, California. Ultimately, Lee decided to pursue her culinary career as a full-time personal chef. [15]
In 2012 Lee represented Jakarta Tourism Board in the "Enjoy Jakarta" cultural event at the W Hotel Los Angeles, [16] Hollywood [17] and W Hotel San Francisco, [18] California in liaison with the Indonesian Consulate General, preparing Indonesian food in the prestigious W Hotels for notable VIPs and political delegates. This was also held in 2013 in Singapore, and 2014 at the Grand Hyatt Hotel Taipei.
Vindy Lee also serves as a board member of Indonesian Chef Association since 2017.
Lee published her first cookbook, Sexy Food, in November 2010. Published by Gramedia Pustaka Utama, the book contains recipes inspired by Lee's experiences as a professional chef, presented in a sensual and artistic manner. [19] Her second book, published 2017 entitled Food Lover, is currently available for loan in Singapore National Library [20] and available for sale in Indonesia bookstores. In 2022, Lee wrote her first bilingual cookbook entitled The Best Recipes of Indonesian Professional Chefs. The book - in English and Indonesian, is available for sale at Gramedia Indonesia [21]
In September 2007, after returning to Jakarta, Lee was "found" by a photographer at the Plaza Indonesia Mall. She was offered a feature in the first issue of Male Emporium Asia magazine, and has subsequently appeared on the covers of a number of Indonesian magazines, as well as international publications of MAXIM and FHM (featured in Singapore, Indonesia, Malaysia, India, Romania). Lee also won the title of MAXIM Indonesia's "Hometown Hottie" 2009, [22] Esquire Indonesia November 2017, and was featured on the cover of FHM Malaysia in November 2010 [23] and Wanita Indonesia in April 2012. [24] She has been featured in several international magazines, including 10 international FHM features, Maxim , and appeared on the cover of Nepal's Food & Wine magazine in August 2009. [25]
Lee previously her own cooking show, Sexy Food, on Transvision (Indonesia), adapted from her first cookbook. She has been cooking on Indonesian national TV since 2011. Acting as a food critic for such shows as Jakarta Belum Tidur on AnTV, Lee has appeared regularly in DahSyat show RCTI as chef. Lee also hosted her own cooking segment, "Dapur Cantik" on Trans 7 as chef. Lee appeared as chef on several episodes of the live 811 Show of MetroTV. [26] She hosted the "Taste of Indonesia" segment on Indonesia Now of MetroTV with Executive Chef Vindex Tengker of Four Seasons Hotels and Resorts Jakarta. [27]
In May 2017, Lee started her ready meal food delivery service in Jakarta. [28] Lee features her signature Beauty Secret Meals with all-natural recipes for maintaining weight and healthy body, along with her line of beauty supplement drinks.
In 2022, Lee has been coined the "Viral Chef of Indonesia" due to her popular social media presence [29] The "Queen of Slay" is hence known for popularizing the word "Slay" in Indonesia [30] Her table manners video on eating Nasi Padang with British Formal Dining etiquette has gathered over 50 million views across various social media platforms. [31] Lee shares tips on table manners, social etiquette and culinary hacks. Her viral videos include eating traditional Indonesian cuisine Nasi Padang, Indonesian Baso, Mie Ayam, street food like Pecel Lele; and kitchen hacks on how to open "Salak" snake skin fruit has raised tens of millions of views across several social media platforms [32] [33]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. Rendang is often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender. Rendang is a piece of meat — most commonly beef — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence, it is known under its Dutch name.
A warung is a type of small family-owned business — small retail, eatery, or café — in Indonesia. A warung is an essential part of daily life in Indonesia. Over time, the term warung has shifted somewhat — especially among foreign visitors, expatriates, and people abroad — to refer more specifically to a modest Indonesian eatery or a place that sells Indonesian retail items. But for the majority of Indonesians, it still refers to a small, neighborhood convenience shop, often a front room or booth in a family's home.
Nasi goreng, Malay lit. 'fried rice', is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Southeast Asia. Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands. It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste, and the taste is stronger and spicier compared to Chinese fried rice.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Nasi bogana or nasi begana, pronounced as nah-see boh-gâna, is an Indonesian-style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.
Nasi tim is an Tionghoa Indonesian steamed chicken rice. In Indonesian language nasi means (cooked) rice and tim means steam. The ingredients are chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks.
Bubur ayam is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh, fried soybean, crullers, both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and kerupuk. Unlike many other Indonesian dishes, the dish is not spicy as the sambal or chili paste is often served separately. It is a favourite breakfast food, served by humble travelling vendors, warung, fast food establishments, and five-star hotel restaurants. Travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.
Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine.
Ayam goreng is an Indonesian and Malaysian dish consisting of deep-fried chicken in oil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages. Unlike other countries, Indonesian fried chicken usually uses turmeric and garlic as its main ingredients rather than flour.
Nasi campur, also known as nasi rames or sego campur in Java, refers to an Indonesian dish of a scoop of nasi putih accompanied by small portions of several other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. Depending on the origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia and popular in Malaysia, Singapore, Brunei, and southern Thailand, and also the Netherlands through its colonial ties with Indonesia. A similar form called chanpurū exists in Okinawa.
Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Lontong sayur is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote, green bean, unripe jackfruit, tempeh, tofu, hard-boiled egg, sambal and krupuk.
Indonesian street food is a collection of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at warung food stalls or food carts. Street food in Indonesia is a diverse mix of local Indonesian, Chinese, and Dutch influences. Indonesian street food are usually cheap, offer a great variety of food of different tastes, and can be found on every corner of the city.
Pecel ayam is a traditional chicken dish of the Kemiren Banyuwangi Osing tribe of East Java, Indonesia.
Devina Hermawan is an Indonesian chef, author, and cooking instructor.
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes.
Nasi kari is an Indonesian rice dish from Acehnese, Minangkabau and Malay as well as Javanese cuisine. This rice dish is popular in Sumatra and Java, Indonesia.