“I loved visiting Malaysia and getting to understand the different cuisines that make up the country. I really enjoyed learning from the local street vendors. But what still haunts me in my nightmares is durian,” Ramsay quips. “I love how much Malaysian cuisine is a melting pot of different cultures in the area. It’s really what makes Malaysia so incredibly unique. My favourite dish has to be nasi lemak. I love a good rice dish, especially when Uncle Roger approves!”

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Those who watched Gordon’s Great Escape will no doubt remember the iconic scene where he visits Aunty Aini’s Garden Café in Negeri Sembilan, and gets schooled over the making of rendang. Ramsay remembers the incident fondly.

“I loved learning from Aunty, she really kicked my butt in the kitchen! And it really opened my eyes to rendang and its complexity. Then when I visited Indonesia for Gordon Ramsay: Uncharted, I got deeper into all the ingredients that go into a rendang. When I did that, I feel like I perfected the dish. Well, at least I really hope I did!” says Ramsay.

While he might be a global star, the chef isn’t just resting on his laurels. His current mission is to earn a third Michelin star for Le Pressoir d’Argent, his restaurant in Bordeaux, France. Ramsay is also awaiting a time when the pandemic is no longer a threat and the world can return to dining as normal.

“Food is part of everybody’s culture, and we all celebrate by dining out so I’m hopeful that we’ll see a stronger industry when we are able to finally lift restrictions around the world,” Ramsay says.

“We’ve all been massively affected by the global pandemic. It’s been heartbreaking not just for hospitality but for a lot of customer-focused industries. I think food and drink will bounce back to pre-pandemic levels, we’re already seeing it in London and America. People have missed dining out and breaking bread with each other, and I truly believe that is something we are all longing to do. To create a celebration through food really is a joy.”

What’s his advice for Malaysian chefs who also want to succeed on a global level, just like he has?

“Put your head down, be humble and work hard. To me, I’m always a chef first, not a TV star or host. Believe in yourself, and don’t take no for an answer!” Ramsay concludes.

Gordon Ramsay Bar & Grill will open for dinner from 6pm to 10.30pm. For reservations, email gordonramsay.rsvp@sunwayhotels.com or call +603 7492 8000.

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