Marrying culinary styles

Raymond Slek is executive chef of the Ritz-Carlton Shenzhen. [Photo provided to China Daily]

Raymond Siek has literally cooked for thousands daily. As an executive chef on a cruise liner, he had to make sure the famous all-day buffet lines were constantly refreshed and replenished. Food had to look good, taste good and be abundantly presented.

Siek says that after that experience, anything else is a piece of cake.

His next moves up the culinary ladder were stints at upper-end resorts and five-star establishments that would have fazed a lesser chef. And now, as the executive chef of the Ritz-Carlton Shenzhen, he shares his experiences with both Chinese and Western chefs, bridging any culinary cultural gaps.

The Malaysian Chinese, who is just 39, grew up in Perak, Malaysia, a region known both for its ethnic diversity and its good food. His epicurean roots are reflected in the Asian menu in the Ritz-Carlton Shenzhen.

"The Asian dishes here are food well accepted by the local community, which is a god mix of people from surrounding countries. Malaysian food is very similar to dishes in Singapore, Indonesia, Brunei and Borneo. Food such as satay, nasi goreng (fried rice), roti paratha (Indian bread), popiah (spring rolls) and beef rending are all well known.

"At the Ritz-Carlton Shenzhen, I have all the secret recipes and ingredients, and I offer the tastes of home."

Siek's personal mix of epicurean influences marries the best of East and West, and it is this that gives him empathy with his team, both the Western-trained and Chinese chefs.