La Baguette

by Jeff Hathaway

Fifth in a series of profiles featuring one of our regular advertisers, and those behind the businesses in acknowledgement of their invaluable support and generosity upon which the publication of this newsletter depends. In this edition, La Baguette editor, Jeff Hathaway talks to Gary Cheah of the New Dynasty, St. Aubin.

Gary, real name Yee Chiw (pronounced Yee-chew) greeted me with the same warm and generous smile that has become his trademark at New Dynasty Restaurant, St. Aubin. The spicy and distinctive aromas of Chinese cuisine pervaded the air giving a very apt ambience to the interview as we sat down to have a chat. I first asked Gary about his background.
He told me he was actually Malaysian Chinese and was born in Kuala Lumpur 50 years ago, 2 years before Malaysia gained independence from the British. As a result he was taught at an English speaking school, though he also speaks fluent Malay plus three Chinese dialects. “I can speak German too” he surprisingly adds. And all was to be revealed. Doing well at school, Gary entered the Malaysian Airforce as a trainee Air Radar Controller. However, he had a secret ambition to own his own restaurant. So when a job opportunity arose in 1977 at the tender age of 18 - in of all places Paris - Gary found himself ‘resigning’ the military and winging his way to Europe to learn his trade in a chinese restaurant run by a family friend. Another job offer soon followed, this time in Germany where he lived for 6 years. Gaining valuable experience he took a position as restaurant manager in Plymouth which eventually resulted in his move to Jersey - recruited by Ming of Ming’s Dynasty to manage his Gorey restaurant.
Gary’s ambition to run his own restaurant was finally realised when he took the big step and opened New Dynasty in St. Aubin in 2005.
Gary is married to Kelly and they have 3 sons: Jason who is in his final year at university, twin boys Joshua and Leon, and one on the way - due November. Although the restaurant takes up most of his time, Gary still enjoys ten-pin bowling - and is keen on football: “Watching, not playing” he adds with a grin. With his Malaysian background, it is no surprise that he has a Malaysian Chinese head chef and that several Malaysian dishes feature on the menu. Gary’s personal favourite is Sambal, a spicy and aromatic sauce made with coconut that can go with many other ingredients, though he admits: “You cannot beat a good thick fillet steak - with chips!”
For me, Spare Ribs ‘Off the Bone’ in Capital Sauce is one of my favourite New Dynasty specialities .. yum!