Latest news with #WorldAsiaTapasCompetitionExhibitionandSeminar2025
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
19-06-2025
- Business
- Borneo Post
Sarawak eyes closer ties with Spain's Valladolid after successful world tapas event in Kuching
Ting tries some of the dishes prepared by participants accompanied by Sim (left). – Photo by Mohd Faisal Ahmad KUCHING (June19): Sarawak has expressed keen interest in strengthening ties with Valladolid, Spain, following the successful hosting of the World National Tapas and World Asia Tapas Competition Exhibition and Seminar 2025. State Tourism, Creative Industry and Performing Arts Minister, Dato Sri Abdul Karim Rahman Hamzah, said Spain's participation in the gastronomic event has opened new avenues for dialogue and exchange between the two regions. 'We recognise the immense potential for future collaboration in tourism, gastronomy, the creative industries, and cultural exchange. 'It is our hope that the relationships formed through this event will serve as a foundation for joint initiatives, knowledge sharing, and the co-hosting of international events that bring mutual benefit to both Sarawak and Valladolid,' he said in his closing remarks during the event at KTS Garden here today. His speech was delivered by Deputy State Tourism, Creative Industry and Performing Arts Minister, Datuk Sebastian Ting. The three-day event, which gathered chefs, food experts, professionals, industry leaders, and exhibitors from around the world, featured food and beverage exhibitions, workshops on sustainability – including carbon-neutral food production and eco-friendly packaging – as well as talks by international speakers from China, Indonesia, and Malaysia on halal compliance, food safety, and recycling. Highlights included the tapas competitions and the inaugural Barista Art Challenge, which celebrated creativity and craftsmanship in food and drinks. Abdul Karim commended all participants for their energy and commitment, noting that their contributions played a pivotal role in making the event a resounding success. 'We have had the privilege of witnessing a vibrant exchange of knowledge, the sharing of innovative ideas, and the forging of meaningful collaborations. 'The diversity of expertise and the strong spirit of partnership displayed throughout this event have enriched our collective experience and broadened our horizons,' he said. He also congratulated the contestants of the World National Tapas and World Asia Tapas Competitions, describing their passion, creativity, and commitment to excellence as 'truly inspiring'. 'To the winners, please accept my warmest congratulations and best wishes as you prepare to represent Malaysia and your respective countries at the World Tapas Championship in Valladolid, Spain this coming November. 'May you continue to excel and bring pride to your country and region on the global stage.' During the ceremony, Ting presented prizes to the winners. Chef Liew Kit Kiet emerged as the champion of the World National Tapas Competition, impressing judges with his Sarawak laksa. First and second runner-up titles went to Chef Jack Owen Atit and Chef Virginia Mary Kedi, respectively. Liew, who hails from Miri, will represent Malaysia at the World Tapas Championship in Valladolid, Spain this November. Two subsidiary titles were also presented: the 'Most Creative Award' went to Chef Nila Kelly, while Chef Mexjenssan Jumpong won the 'Most Commercially Viable Award'. For the World Asia Tapas Competition, four international chefs – Chef Jose Alfonso Rodriguez from Indonesia; Chef Patcharapol Lerdsasempod from Thailand; Chef Daniel Chen Cheng Dian from Taiwan; and Chef Choi Gyeong-Hun from South Korea – were selected as winners and will also advance to the global championship in Spain. Also present at the ceremony were Spain's Public-Private Partnership for Promotion of Tourism of Valladolid general manager Juan Manuel Guimerans Rubio; World Tapas Competition director Angel Moreton; World National Tapas and World Asia Tapas Competition head of juror Chef Jasbir Kaur; and Sarawak International Technical and Vocational Education Association president and event organising chairperson Sim Ling Ling.
