About
From Kuala Lumpur to London. At home everywhere.
A decade ago, I set out on a passage from Kuala Lumpur to London to study law, unaware that it would take an exciting turn into the world of hospitality. Working alongside renowned celebrity chefs like Andi Oliver and Thomasina Miers OBE has been a privilege, as I've had the opportunity to manage marketing initiatives for esteemed establishments such as Native ApartHotels, The Curtain Hotel and Red Rooster Restaurant in Shoreditch, led by the talented American chef, Marcus Samuelson, where I have curated campaigns that have caught the attention of publications like Vanity Fair, NY Times, and other Conde Nast titles.
Beyond my professional pursuits, I am a British Malaysian with deep roots in Malay heritage. Cooking and recipe writing have become a cherished part of my life, and I often host supper clubs for friends and family. My cooking pays homage to my grandma’ recipes who fed me as a kid with a twist of using seasonal ingredients found in local supermarkets where I live in London. I’m not a chef by any means, just a brand and marketing guy who really loves food and its social meaning behind them.
My mission is to share and celebrate the essence of "Malay" as a multifaceted cultural label. Malay cuisine, originating in the Malay Archipelago, is a marriage of flavours from the ethnic Malays of Southeast Asia, including modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand, and parts of the Philippines. It encompasses a diverse range of dishes, highlighting various types of ingredients that are often uncommon in public eateries. The complex and tantalizing flavours of Malay cuisine are brought to life through aromatic herbs and spices such as lemongrass, chilli, turmeric, onion, and galangal. The use of coconut adds richness and creaminess to many dishes, creating a harmonious blend of taste.
One of my favourite Malay dishes is pulut kuning, which consists of steamed glutinous rice coloured with turmeric and flavoured with coconut cream. Paired with gulai ayam, a version of chicken curry with a thin broth cooked with curry leaves and diced potatoes, it is a dish that symbolizes prosperity and social bonds in Malay culture. Cooking and eating are communal practices that bring people and families together, emphasizing the importance of unity.
Beyond sharing culinary delights, I am passionate about lifelong learning. By sharing my personal stories, I aim to shine a spotlight on my Malay roots, cuisine, and culture, which have been overlooked for far too long. Through this, I hope to make a meaningful contribution to a deeper understanding of this rich heritage and demonstrate how Malay cuisine can seamlessly integrate into today’s British food culture. I hope you'll come along for the tale of my food journey.
Ranie Saidi