Latest news with #SarawakLaksa
Borneo Post
19-06-2025
- Entertainment
- Borneo Post
Miri chef wins World National Tapas competition with bold Sarawak laksa twist
Liew (right) and Jack pose for photographs during the closing ceremony of the World National Tapas and World Asia Tapas Competition Exhibition and Seminar 2025. – Photo by Mohd Faisal Ahmad KUCHING (June 19): Chef Liew Kit Kiet from Miri was crowned champion of the World National Tapas Competition 2025, beating 20 fellow Sarawakian chefs for the coveted spot to represent Malaysia at the prestigious World Tapas Championship in Spain this November. The 24-year-old culinary talent wowed judges with his innovative take on the beloved Sarawak Laksa, reimagining the iconic dish with a daring twist of dark chocolate and coconut cheese. 'I am very surprised and happy to be named this year's champion,' he said when met at the closing ceremony of the World National Tapas and World Asia Tapas Competition Exhibition and Seminar 2025 held at KTS Garden here today. 'It is an honour, and I am really proud of myself, especially since this is my first time ever participating in a cooking competition.' What made Liew's Sarawak Laksa stand out was not just its bold reinterpretation, but the respect he retained for the dish's traditional flavours. 'I stayed true to the traditional flavour of the laksa, but reimagined it in a more modern tapas style,' he said. 'I added dark chocolate to balance the spices, and fermented coconut 'santan' to make coconut cheese.' The result was a nostalgic and comforting yet inventive bite – a tribute to his Sarawakian roots infused with a refreshing touch of innovation. 'For me, Sarawak Laksa is a flavour I always crave for when I miss home. It really comforts me,' said the chef, who is currently based in Kuala Lumpur. Second place went to Chef Jack Owen Atit from Kuching's Kyujin restaurant, who brought his heritage and culinary experience into the spotlight through a dish inspired by 'kasam', a traditional method of indigenous fermentation. The 36-year-old's creation, 'Golden Gem', is shaped into a delicate golden ball, which features Kasam Wagyu at its core while coated with lacto-fermented Terung Dayak. 'The Golden Gem represents our indigenous vegetable Terung Dayak, otherwise known as Terung Asam, which is not really well-known outside of Sarawak. 'So, I wanted to let people know that there are many ways we can use this native vegetable,' he explained. Rather than serving the Terung Dayak, known for its distinctive sour taste, in the typical soup or stew, Jack turned the humble native ingredient into a sophisticated, cold dish that surprised the judges. 'I wanted to highlight how fermentation has always been a part of our way of preserving food long before the existence of refrigerators. 'This dish brings that technique into a modern context,' said Jack, who has been a chef for 15 years. chef Liew Kit Kiet miri Tapas
Borneo Post
03-05-2025
- Borneo Post
Abdul Karim proposes establishing food festival to celebrate Subis, Sibuti's cultural and culinary heritage
Abdul Karim (centre) and guests as well as attendees of the Majlis Melanggar Meja and Ramah Tamah Aidilfitri event pose for a group photo. MIRI (May 3): State Minister of Tourism, Creative Industry and Performing Arts Dato Sri Abdul Karim Rahman Hamzah has proposed a food festival to be held to showcase the unique delicacies and cultural heritage of the Subis and Sibuti areas to the world. Speaking at the 'Majlis Melanggar Meja' and 'Ramah Tamah Aidilfitri' event at Subis District here today (May 3), Abdul Karim said the celebration reflects the deep-rooted unity among the Kedayan, Malay, Dalik, Miriek, Melanau, Penan, Iban, Chinese and many other ethnics communities in the region. He highlighted the gastronomic potential of the regions, saying their unique food, culture and way of life are valuable tourism assets deserving global recognition. 'Visitors don't come to shop. They come to experience how people live, to taste their food, and to understand their customs. The gastronomy here is vibrant. This is something we must promote,' he said, adding that the gastronomy of Subis and Sibuti is one of its strongest cultural products. From Umai to indigenous herbs and traditional cooking techniques, the local fare, he said, deserves a platform that can introduce it to international audiences. That said, he encouraged the community to take pride in their own culinary heritage, pointing to Umai, which is a raw marinated fish dish, as one of Sarawak's iconic offerings, alongside Sarawak Laksa, which he often showcases abroad during official engagements. 'I have brought chefs overseas to prepare our dishes at events. Even international names like the late Anthony Bourdain recognised Sarawak Laksa as the 'breakfast of the gods', that shows how powerful food can be in promoting our state,' he said. Abdul Karim also noted that following the recognition of Niah Caves as Unesco World Heritage Site, the state government is already planning to enhance road access, develop resorts and expand rural tourism to support this influx. He also praised the Majlis Melanggar Meja held at Sibuti Arena – attended by local village development and security committees (JKKKs), government agencies, associations, mosques, and prayer halls – as a model of cultural openness and togetherness. 'The theme, 'Raya Serumpun, Tradisi Harmoni', carries a deep meaning. It symbolises how festive celebrations unite local communities regardless of background,' he said, adding that such customs should not only be preserved but elevated as living cultural elements. Also present were Deputy Minister of Women, Childhood and Community Wellbeing Development Datuk Rosey Yunus who is also the assemblywoman of Bekenu; Deputy Minister of Youth, Sports and Entrepreneurs Development Datuk Dr Ripin Lamat; Deputy Health Minister Malaysia Dato Lukanisman Awang Sauni; Resident of Miri Galong Luang; Deputy Resident of Miri Bujang Rahman Seli; Political Secretary to Premier Sarawak Sarkawi Ulis and Pemanca Dr Ali Mudin.
