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Impressed by the Indian cuisine

Last Updated 21 April 2015, 14:08 IST

He makes sure that every dish that leaves his kitchen is of the best quality. Malaysian-born chef Raymond Siek has been in the food industry for more than two decades now.

The current executive chef of The Ritz-Carlton Shenzhen started his career as a kitchen helper in a Malaysian restaurant.
Climbing the ladder of success through his expertise, he went on to win various culinary championships including the ‘Battle of Chefs’ in Malaysia in 2009.

He has also entered the Malaysian book of records after creating the longest pancake which was 500 metres long.

The proud recipient of many awards says he was interested in cooking since childhood.

“My interest in cooking started early in childhood when I used to observe my mother cook. Later on, it became a passion and I planned to turn it into a career. Starting off as a helper, I have worked with many great chefs and this has added to my learning experience,” says Raymond.

Reaching the topmost ladder of his career now, he recalls the first two dishes he had cooked. “I was eleven years old and at a scout camp. This is where I cooked my first two dishes — sardine fish curry and fried egg with steamed rice,”  he says. His culinary skills are unmatched and his dishes taste extraordinary.

A master in Malaysian cuisine, he says that he prefers simple food. “My favourite dish is ‘rendang’ — a spicy meat dish. I go for simple food like fried fish with turmeric and chilly, ‘daal cha’, omelette, and of course, the hawker food (the Singaporean street food),” he explains.  

An expert in the culinary field, he says that he comes up with innovative ideas by experimenting and learning from others.

He admires the variety in Indian cuisine and says, “Indian cuisine has a lot of history and tradition. There are many technical skills that need to be followed while preparing it,”  he says. He recalls having the best tausi with fish curry in India that was prepared by a friend’s mother. “I still crave for that delicious dish,” he says.

He explains that it is the difference in the use of spices and herbs that sets that Indian and Malaysian cuisine apart.

He adds that ‘Laksa’ (noodle soup), ‘rendang’ (meat dish) and ‘satay’ (seasoned and grilled meat) are a must-try Malaysian dishes.

Taking inspiration from culinary books, media and friends, he keeps himself updated with new flavours and cooking techniques. He also is part of various chat groups and keeps interacting with his guests.

He is in the City presently for the Malaysian Food Festival at The Ritz-Carlton.
He says, “I am very excited to be visiting the Silicon Valley of India to promote the cuisine which is closest to my heart.” He wraps up adding, “This time, the recipes are classic and I have specially brought a few of the ingredients from there. ‘Beef rendang’, ‘kerabu’ and ‘serawa’ are some of the highlights.”

Raymond Siek will be in the City at The Ritz-Carlton till April 26 and promises to provide his Indian guests the best of Malaysian cuisine.  

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(Published 21 April 2015, 14:07 IST)

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