As a chef at a five-star hotel in China’s bustling capital, Teo – who hails from Kuching, Sarawak – has seized the opportunity to use his culinary skills as a bridge to connect the two countries.
What delights him most is the warm reception for his signature dishes: laksa and nasi lemak. These, he said, have been well-received by the people of Beijing, including those who have never visited Malaysia.
“When the dishes I prepare receive praise, it makes me extremely proud. At the very least, this helps promote my country, which is rich in all types of delicious food.
“I have also introduced chicken rice, char kuey teow, rendang, chicken curry, Johor laksa, and satay – dishes that represent the culinary heritage of various races in Malaysia.”
Teo doesn’t limit his prowess to the hotel where he works – he also seizes opportunities to introduce Malaysian food at official events. In fact, he was entrusted with preparing the dishes for a special event in Beijing last September to celebrate the 50th anniversary of Malaysia-China diplomatic ties.
At this event, Teo and his fellow chefs curated a menu that reflected the strength of Malaysia and China’s bilateral relations by blending together the cuisines of both countries.
“I was able to not only present the unique flavours of Malaysian cuisine but also explain the history and significance behind each dish. This allowed foreigners to appreciate and understand Malaysia’s diversity on a deeper level,” said Teo, who has 30 years of culinary experience and also serves as the hotel’s resident manager.
As he fully understands the needs of Muslim communities and travellers, Teo also makes it a point to ensure only halal ingredients are used at his hotel.
“This not only caters to our Muslim guests from various countries but also aligns with the high standards of the global hospitality industry. As a Malaysian, I am accustomed to this practice.
“We should respect religious and cultural requirements while delivering authentic and high-quality dining experiences,” he concluded.