Introducing Malaysia to the world: Teo uses his culinary skills as a ‘bridge’ to connect Malaysia and China through the uniqueness of traditional Malaysian cuisine. — Photo courtesy of Stephen Teo
BEIJING: Despite having spent 17 years abroad, Stephen Teo has not only stayed connected to his cultural roots, but has also found his own way to introduce Malaysia to the world.
Working as a chef at a five-star hotel here in the bustling capital of China, Teo uses his culinary skills as a “bridge” to connect the two countries through the flavours and uniqueness of traditional Malaysian cuisine.
He not only showcases the richness of Malaysia’s diverse culinary heritage, but also how food brings people of various ethnic backgrounds together.
What delights Teo, who hails from Kuching, Sarawak, is the warm reception for his signature dishes, which are laksa and nasi lemak.
These dishes have been well- received by the people of Beijing, including those who have never visited Malaysia.
“When the food I prepare receives praise, it makes me extremely proud. At the very least, this small effort helps promote my country’s delicious food.
“I also introduce them to chicken rice, char koay teow, rendang, chicken curry, Johor laksa and satay. These dishes represent the culinary heritage of various races of Malaysia,” he told Bernama.
What makes Teo’s culinary unique is that he doesn’t limit himself to the hotel where he works, but also seizes opportunities to introduce Malaysian food at official events.
Teo was entrusted with preparing the dishes for a special event here in September last year, celebrating the 50th anniversary of Malaysia-China diplomatic ties.
He and his fellow chefs curated a menu that reflected the strength of Malaysia and China’s bilateral relations by blending the cuisines of both countries.
“Official events like this serve as the perfect platform to introduce Malaysian culture.
“Through this approach, I do not only get to present the unique flavours of Malaysian cuisine, but also explain the history and significance behind each dish.
“This method is highly effective and impactful, allowing 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 in the executive office.
Coming from multiracial Malaysia, Teo said he fully understands the importance of halal food for Muslim communities and travellers, so he makes it a point to ensure that only halal ingredients are used at the hotel where he works.
“The use of halal ingredients not only meets the needs of our Muslim guests from various countries, but also aligns with the high standards of the global hospitality industry.
“As a Malaysian, I am already accustomed to this practice. We should respect religious and cultural requirements while delivering an authentic and high-quality dining experience,” he added.
