Two Of Gordon Ramsay’s Chefs Are Turning Up The Heat On Malaysian Flavours

Gordon Ramsay Street Pizza blends local street food influences, global ideas, and just enough chaos to keep things interesting.

Malaysia is so fluent in bold, diverse ingredients that depth comes as second nature. Which means any cuisine that lands here—French, Italian, or Japanese—inevitably picks up a local accent.

At Gordon Ramsay Street Pizza, you’ll still find familiar flavours from your favourite celebrity chef, but this year brings a whole menu that leans unapologetically Malaysian and Asian in general—big, punchy, street-wise flavours remixed for local palates. It’s casual, a little chaotic in the best way, and subtly ambitious.

Chef Shadieq Romainor

For Chef-Manager Shadieq Romainor, the journey into the kitchen wasn’t mapped out, it just sort of happened. By 11 years old, he was baking his own birthday cake and the rest followed naturally. No grand epiphany, just a steady pull towards the stove that never really let up.

Chef Ronald Kimbugwe

Executive Chef Ronald Kimbugwe, better known as Chef Ronnie, had a different entry point: television, and the kind of larger-than-life energy that chefs like Gordon Ramsay brought into living rooms. That, paired with time spent in the kitchen with his grandmother, shaped a style that now balances precision with a sense of play.

Joining forces

Together, they’re steering Gordon Ramsay Street Pizza into territory that doesn’t quite sit still. The brief isn’t to replicate Italy but to riff on it. Classic styles like Roman, Neapolitan, Margherita, and Pepperoni Beef are acknowledged, respected, and then nudged aside to make room for something more experimental. Think familiar formats, but with flavours that don’t usually RSVP to a pizza party.

The new Asian flavours

“Street food is where some of the best ideas start,” Chef Ronald says, and it shows. The menu borrows freely from the region: impactful, layered, occasionally unexpected. There’s mala in the mix, a nod to spice levels Malaysians handle with ease. There are echoes of chicken rice, hints of local aromatics, and ingredients that feel recognisable without being overly literal.

Shadieq puts it simply: the goal is comfort, but with a twist. A space where people can gather, eat well, and maybe try something they didn’t plan on ordering.

The new flavours are Mala Prawn & Crab Pizza, Salmon Kimchi Pizza, and Tom Yum Prawn Aglio E Olio. Other available dishes are Typhoon Tofu Salad, Kimchi Arancini, Hainan Arancini With Char Siew Chicken, Street Pizza Curry Puff, and Mala-Style Braised Beef Ribs With Flatbread.

Of course, translating these local flavours onto pizza isn’t as straightforward as it sounds. Local cuisine doesn’t do subtle, it’s bold and intense. Getting that onto dough without overwhelming it takes restraint.

“Balance,” they both circle back to, more than once. Cheese helps. Mozzarella softens the edges while parmesan adds structure, acidity cuts through richness, and spice is dialled up. It’s less about showing off and more about knowing when to stop.

“Not everything works on the first try. Some combinations push too far, others fall flat. But that’s part of the process—testing, adjusting, tasting again. The end goal isn’t novelty for its own sake, but something that actually makes sense on the plate,” Chef Ronald says.

The team also spends time on the ground, eating through local street food, paying attention to what people love and why. It’s research, but the enjoyable kind. Satay, nasi lemak, seafood-heavy dishes—flavours that are vibrant, sometimes fiery, and deeply rooted in everyday dining.

For Ronald, the spice levels can still be a bit of a shock. “Sometimes it’s too hot,” he admits, laughing—but it’s also what makes it exciting. That intensity, that variety, is exactly what they’re trying to capture and translate.

And while the menu pulls from across Asia—there are Korean and Chinese influences woven in—it ultimately lands closer to home. Not strictly Malaysian, not broadly Asian, but something in between. A reflection of the way people here actually eat: mixed, interwoven, and unbothered by borders.

There’s also a surprising amount of creative freedom behind the scenes. The team works closely together, but there’s room to adapt—listening to diners, responding to preferences, and shaping the menu around what resonates locally. What works in one city might not land in another, and that’s part of the appeal.

So what should diners expect? Good food, first and foremost. Bold flavours, a few surprises, and a menu that doesn’t take itself too seriously. It’s pizza, yes—but with a point of view. And maybe that’s the sweet spot: something familiar enough to draw you in, but just different enough to keep you curious.

All photos are courtesy of Gordon Ramsay Street Pizza

Gordon Ramsay Street Pizza