There is tremendous ‘energy’, high demand for good food in Malaysia – Gordon Ramsay
Ramsay did not want to open a restaurant in Malaysia without taking the opportunity to enjoy the true essence of Malaysian and Asian flavors.
KUALA LUMPUR: When it was announced that British chef and TV personality Gordon Ramsay would be opening his first restaurant in Malaysia earlier this year, it sparked excitement among foodies across the country.
Many are impatiently waiting for the opening of the culinary icon restaurant, which is located on the lobby level of Sunway Resort, Bandar Sunway.
After six months of opening, the restaurant is always full of customers, with the earliest date for reservations being next year.
For the owner himself, opening another new branch in a new location is a different experience, but what is more exciting is the response from the locals.
“The opening of my first bar and grill in Malaysia started well but it was the customers who confirmed it. A total of 22,000 orders in the first month, and we received a lot of criticism for that but I didn’t want to receive 2,000 customers a day.
“I want to do something special with a seating capacity of 150 guests. There is no need to rush but there is a certain expectation. There is an ‘energy’ in this city and a high demand for good food,” he said in an exclusive interview with AWANI Review that aired on Saturday.
The interior design of the restaurant shows the combination of the grandeur of Sunway Resort with British heritage.
With a forest red and green color scheme, the opulence of the restaurant is accentuated by walnut hardwood floors, brass finishes, 24 carat gold ceilings and monochrome portraits of several British icons.
But Ramsay did not want to open a restaurant in Malaysia without taking the opportunity to enjoy the true essence of Malaysian and Asian flavors.
“I love fusion and I’d be really stupid not to embrace what the locals are doing here. I want to try as many sources as we can, and only then can we talk about the chef in the kitchen.
“I have a European chef and 27 local employees, so the preparation is incredible, they are taught with a lot of training and understanding.
“In fact I talk to all the young chefs to taste first before cooking. We spend several weeks just to taste and understand what is being cooked,” he said.
Ramsay, who was born in Scotland but grew up in Stratford-upon-Avon, England, initially aspired to be a footballer, but injury dashed his hopes, before opting to study hotel management.
Ramsay was 31 years old when he founded Gordon Ramsay Restaurant. Today, the three-star Michelin restaurant is London’s longest-running restaurant with that rating, while Ramsay himself is one of only four chefs in the UK to retain that three-star status.
For Ramsay, Malaysian cuisine is made up of many complex layers that are combined in a unique way, including involving aspects of religion and cultural diversity whether classics, staples or even the paste used to make curry that produces the fragrance of Malaysian cuisine.
“I am a fan of Malaysian cuisine. Not only the elements of spices and ingredients but also work ethic, hard work and the level of perfection here is in my DNA.
“So, to be given the opportunity to establish a brand, bring something unique and at the same time respect the cultural diversity in Malaysia, it’s like a dream come true,” said the father of five.
What does it take for an individual as great as Gordon Ramsay to find an individual to translate every flavor in his dishes?
“I inspire a lot of individuals because I’m a loyal person and that’s what I see in any chef, which is the level of vision and loyalty.
“Next is discipline. I can teach them a few days a week. But when I’m not here, they have to teach themselves to be like me, how they want to maintain the standard and move forward.
“They should also respect the ingredients and not get carried away with feelings. This is the main quality that helps build the profile of young chefs,” he explained.
