Raymond Wong

Seafood and Cantonese cooking are the core of Raymond Wong’s practice, and that focus carries across the different kitchens he has worked in. At Sorekara in Orlando, the role asks for control and consistency. At Hakkasan and Yauatcha Pan India, the scale changes, but the demands remain the same: keep the standard, keep the line clean, and keep the cooking legible.

In Central Florida, the Orlando kitchen gives Raymond Wong a fixed point, a place to hold Sorekara’s pace and direction. In India, he holds another current post: “I am the Master Chef at Hakkasan and Yauatcha Pan India.” The two roles show range without drift, with different rooms and markets still tied to the same discipline of execution. His own words place the work inside a wider cultural framework. Raymond Wong’s culinary voice remains anchored in Malaysia’s rich, multi-ethnic heritage.

For a chef working across borders, that lineage matters as much as technique; it gives the food its reference points. Raymond Wong has learnt his art through a successful career that spans more than 10 countries around the world. The point is not volume for its own sake, but the accumulation of standards, habits, and corrections that come from working that widely.

No award wins have been identified for him.