32 years of Gourmet Experience now served on your plate.
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“With the right combination of ingredients and spices, we have been able to bring you a list of dishes that is sure to please your taste buds and increase your appetite.
Tradition Meets Innovation in Every Bite.
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“Our culinary journey is inspired by the rugged charm of the Wild West, but we're not afraid to infuse it with a touch of modern flair. Experience classic dishes reimagined, where age-old recipes meet contemporary techniques to create a symphony of flavors.”
Indulge in the Pinnacle of Culinary Sophistication.
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“Dining at The H.O.G Restaurant is not just a meal, it's an experience of opulence. Every dish is a masterpiece, meticulously crafted by our chefs who have trained in the world's most prestigious culinary institutions. From the decadent ingredients sourced from exclusive suppliers to the artful presentation, every detail is a nod to luxury. Allow us to take you on a gastronomic journey where class and elegance reign supreme.”
Savor the Pinnacle of the West on your palate.
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Tucked away in an exclusive enclave, The H.O.G Restaurant is more than just a dining destination—it's a sanctuary for those with discerning tastes.
For over three decades, we have been synonymous with luxury dining, setting the gold standard for culinary excellence. Our chefs, trained in the revered culinary schools of Europe, craft dishes that are both a visual and sensory delight.
Every ingredient, every garnish, every drizzle is chosen with the utmost care, ensuring that our patrons experience nothing but the best. It's not just about food; it's about the ambiance, the service, the attention to detail. From the moment you step in, you're not just a guest—you're royalty. Join us for an evening of unparalleled luxury and let us redefine dining for you.
Hi. My name is Chef Razman Hazizy and I am a cook, borned and raised in Ipoh, Perak. I have been in the culinary industry for more than 32 years, and have pridefully served in many different types of cuisine. I was born on the 8th of February 1967 in Ipoh Perak Darul Ridzuan. Like any other passionate born chefs, I started pursuing my diploma in Chef training in the F&B line right after I completed high school (Sek Men Sultan Badlishah/ Penang Free School )in 1984 during my final practical training at PWTC, and had graduated in 1988. I was fortunate enough to be offered a position to work as commis 3 in PWTC after my completion of convocation there.
I am a highly talented and experienced Chef, who has worked in all sorts of Food Industry fields, such as Hotels, Resorts, International Chain Restaurants and Golf Resorts. Over the years I have also had experience working outside of my country for many years . This journey has been a rollercoaster ride but I am thankful for this as it allowed me to discover more about myself with plenty of joy, pain, sorrow and betrayal from people whom I thought were close friends. Despite all this I am here today and able to share my passion for cooking through the varieties of food that I cook bringing out the flavours of delicious dishes that I make that you would never think possible only because we have different visions but it doesn’t just come from anywhere . I am just an ordinary person like you who achieved my dream by setting goals based on what the world means to me, which is to be an aspiring cook.
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I am thankful for the years of hard work which I hold with pride. My proud achievements are beholden by multiple newspaper publications, magazines, awards and medals for my contribution to gastronomy association of Malaysia’s (chairman of competition and chairman of training development- current position, and being a jury for cooking competitions for Chefs Association Perak (CAPE) as an executive advisor. These achievements inspire me to only do better hence to share the knowledge of cooking for passionate chefs, as we may lose everything that we have, but never the knowledge in mind.
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Since I was young, I always dreamt of being a chef. I loved cooking and spent hours in the kitchen, experimenting with new recipes and learning how to make my own food. But unfortunately, when I was retrenched from my job due to the crisis of covid in January 2021, I lost my career as a chef. At that point, I thought maybe it’s time for me to let go of my dream and to finally hang my chef suit.
But when God closes one door, he opens a small window for us. And through this small window of opportunity I have achieved my lifelong dream by opening my very own premium steakhouse with my dear partner, Cikgu Fauzi. He is my small window. Our restaurant concept brings an experience of semi fine dining with modern plating and we have complimented it with British semi victorian ambience for the interior architecture.
Chef/Partner at
House Of Grill by Chef Razman at Diplomatik Putrajaya
My History
Executive chef at Havana Dining KL 1 October 2019
Executive Chef (Ex Chef) at Dash Resort, Langkawi 10 June 2019
Executive chef at vine restaurant grill&bar 16 July 2018
Symphony By Chef Jo4 February 2017 - Present
Former Executive Sous Chef at Mudzaffar Hotel MITC 14 November 2016
Former Chef de Cuisine at Laman Grill Steak & Bar-B-Que 5 August 2013
Former Executive chef at palm garden hotel 101 resort putrajaya January 2010
Former Head Chef at National Feedlot Corporation 8 January 2007
Former Executive Sous Chef at Bella Vista Hotel, Langkawi 2 January 2007
Former Chef de Cuisine at Holiday Inn Glenmarie April 2006
Former Head Chef at MALAYSIAN CUISINE 1 January 2001
Former Sous Chef at Tropicana Golf & Country Resort April 1997
Thank you and the kindest regards,
Razman Mohd Hazizy,
Chef/partner at the House of Grill by Chef Razman
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When I first started working in kitchens, I learned how important it is to have a team around you who shares the same values and principles as you do. That is why I believe in three principles that every chef should live by: being particular, stern and done in order. These are the pillars which have helped me lead my team over the years, and they are what keep my standards high.
As time has changed, some may argue that the instilled discipline required for moulding a young chef is different today than it used to be. But I do believe that everyone can cook - or at least prepare something edible- but not everyone can be a chef. And this is why it is so important for me to share my core values with future chefs who want to learn from me so that they can improve their own craftsmanship as well!
Together, Cikgu Fauzi and I worked in progress for the launch of our restaurant 2 months before Ramadan 2022. The restaurant has been in business eversince, and has grown steadily to become a popular local spot for family meals, business lunches and even special occasions. With the good faith of initial customers, family, friends and relatives, they provided us the best initial support and love for our food which had only strived us to do better.
Ever Since, there was no time for sleep and it has always been busy! But being busy happily, just reminds me that I am doing the right thing here. I would love for The House of Grill to be recognised by the whole of Malaysia one day and It is my last mission left to do in my pursuit of being a chef. Hence, to also express my utmost gratitude for my beloved partner, Cikgu Fauzi, for opening this window of opportunity for me to become who I’ve always wanted to be, which is to own my very own restaurant and more with time to come.
Due to covid I was being laid off from work since January 2021 and I said to myself maybe it's time for me to hang my chefs jacket for good and retired from the job that i loves after so many years until i met with my co founder of house of grill by chef razman cikgu fauzi towards the end of december 2021 and from there we share our dreams and vision on having a high end restaurant(premium steak house) in the heart of putrajaya so we decided have it located at presint 15 @diplomatik putrajaya..the concept is semi fine dining with modern plating and compliment it with british semi victorian ambience for the ID decorations..
Hi. My name is Chef Razman Hazizy and I am a cook, borned and raised in Ipoh, Perak. I have been in the culinary industry for more than 32 years, and have pridefully served in many different types of cuisine. I was born on the 8th of February 1967 in Ipoh Perak Darul Ridzuan. Like any other passionate born chefs, I started pursuing my diploma in Chef training in the F&B line right after I completed high school (Sek Men Sultan Badlishah/ Penang Free School )in 1984 during my final practical training at PWTC, and had graduated in 1988. I was fortunate enough to be offered a position to work as commis 3 in PWTC after my completion of convocation there.
I am a highly talented and experienced Chef, who has worked in all sorts of Food Industry fields, such as Hotels, Resorts, International Chain Restaurants and Golf Resorts. Over the years I have also had experience working outside of my country for many years . This journey has been a rollercoaster ride but I am thankful for this as it allowed me to discover more about myself with plenty of joy, pain, sorrow and betrayal from people whom I thought were close friends. Despite all this I am here today and able to share my passion for cooking through the varieties of food that I cook bringing out the flavours of delicious dishes that I make that you would never think possible only because we have different visions but it doesn’t just come from anywhere . I am just an ordinary person like you who achieved my dream by setting goals based on what the world means to me, which is to be an aspiring cook.
When I first started working in kitchens, I learned how important it is to have a team around you who shares the same values and principles as you do. That is why I believe in three principles that every chef should live by: being particular, stern and done in order. These are the pillars which have helped me lead my team over the years, and they are what keep my standards high.
As time has changed, some may argue that the instilled discipline required for moulding a young chef is different today than it used to be. But I do believe that everyone can cook - or at least prepare something edible- but not everyone can be a chef. And this is why it is so important for me to share my core values with future chefs who want to learn from me so that they can improve their own craftsmanship as well!
I am thankful for the years of hard work which I hold with pride. My proud achievements are beholden by multiple newspaper publications, magazines, awards and medals for my contribution to gastronomy association of Malaysia’s (chairman of competition and chairman of training development- current position, and being a jury for cooking competitions for Chefs Association Perak (CAPE) as an executive advisor. These achievements inspire me to only do better hence to share the knowledge of cooking for passionate chefs, as we may lose everything that we have, but never the knowledge in mind.
Due to covid i was being laid off from work since January 2021 and I said to myself maybe it's time for me to hang my chefs jacket for good and retired from the job that i loves after so many years until i met with my co founder of house of grill by chef razman cikgu fauzi towards the end of december 2021 and from there we share our dreams and vision on having a high end restaurant(premium steak house) in the heart of putrajaya so we decided have it located at presint 15 @diplomatik putrajaya..the concept is semi fine dining with modern plating and compliment it with british semi victorian ambience for the ID decorations..
Since I was young, I always dreamt of being a chef. I loved cooking and spent hours in the kitchen, experimenting with new recipes and learning how to make my own food. But unfortunately, when I was retrenched from my job due to the crisis of covid in January 2021, I lost my career as a chef. At that point, I thought maybe it’s time for me to let go of my dream and to finally hang my chef suit.
But when God closes one door, he opens a small window for us. And through this small window of opportunity I have achieved my lifelong dream by opening my very own premium steakhouse with my dear partner, Cikgu Fauzi. He is my small window. Our restaurant concept brings an experience of semi fine dining with modern plating and we have complimented it with British semi victorian ambience for the interior architecture.
Together, Cikgu Fauzi and I worked in progress for the launch of our restaurant 2 months before Ramadan 2022. The restaurant has been in business eversince, and has grown steadily to become a popular local spot for family meals, business lunches and even special occasions. With the good faith of initial customers, family, friends and relatives, they provided us the best initial support and love for our food which had only strived us to do better.
Ever Since, there was no time for sleep and it has always been busy! But being busy happily, just reminds me that I am doing the right thing here. I would love for The House of Grill to be recognised by the whole of Malaysia one day and It is my last mission left to do in my pursuit of being a chef. Hence, to also express my utmost gratitude for my beloved partner, Cikgu Fauzi, for opening this window of opportunity for me to become who I’ve always wanted to be, which is to own my very own restaurant and more with time to come.
Chef/Partner at
House Of Grill by Chef Razman at Diplomatik Putrajaya
My History
Executive chef at Havana Dining KL 1 October 2019
Executive Chef (Ex Chef) at Dash Resort, Langkawi 10 June 2019
Executive chef at vine restaurant grill&bar 16 July 2018
Symphony By Chef Jo4 February 2017 - Present
Former Executive Sous Chef at Mudzaffar Hotel MITC 14 November 2016
Former Chef de Cuisine at Laman Grill Steak & Bar-B-Que 5 August 2013
Former Executive chef at palm garden hotel 101 resort putrajaya January 2010
Former Head Chef at National Feedlot Corporation 8 January 2007
Former Executive Sous Chef at Bella Vista Hotel, Langkawi 2 January 2007
Former Chef de Cuisine at Holiday Inn Glenmarie April 2006
Former Head Chef at MALAYSIAN CUISINE 1 January 2001
Former Sous Chef at Tropicana Golf & Country Resort April 1997
Thank you and the kindest regards,
Razman Mohd Hazizy,
Chef/partner at the House of Grill by Chef Razman
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