Latest news with #KuchingChefsAssociation
Malay Mail
7 days ago
- Entertainment
- Malay Mail
Michelin-starred chef Michelle Goh returns to Kuching as judge for global tapas showdown and culinary showcase
KUCHING, June 15 — Kuching's Michelin-star chef Michelle Goh will be among the panel of nine judges during the upcoming World National Tapas and World Asia Tapas Competitions here. Chef Goh became the youngest Malaysian woman to achieve this feat when the Michelin star was awarded to Mia Restaurant Bangkok last year, where she is one of the co-founders. For the upcoming competitions, she will be joining fellow Sarawakians: Chef Goh Ah Seng, a champion of Cantonese cuisine; and Chef Abang Abdul Rahman, president of the Kuching Chefs Association, who is also an advocate for sustainable Malaysian gastronomy. The World National Tapas and World Asia Tapas Competitions, Exhibition and Seminar 2025 will be taking place at KTS Garden here from June 17 to 19. According to organising chairwoman and Sarawak International Technical and Vocational Education Association president Sim Ling Ling, the prestigious event will gather chefs, food experts, and international brands to Kuching, transforming the city into a melting pot of global flavours. 'The event is expected to host more than 2,000 visitors. 'The highlights include the tapas competitions, and the first-ever 'Barista Art Challenge' – each celebrating creativity and craftsmanship in food and drinks. 'Visitors can look forward to live cooking demonstrations of Sarawak seafood, over 20 new exhibitors from 16 countries, and curated pavilions showcasing local and international delights. 'Food sustainability seminars led by industry experts will run throughout the event, encouraging dialogue and innovation in eco-conscious cooking,' added Sim. On the opening day, Deputy Premier Datuk Amar Dr Sim Kui Hian, and Minister for Tourism, Events and City Branding of Valladolid, Spain, Blanca Jimenez Cuadrillero, are expected to attend. — The Borneo Post
Borneo Post
14-05-2025
- General
- Borneo Post
From hobby to heritage: Cook serves up Sarawak's cultural flavours
Demonstrating the secret touch, Sim gestures how just a pinch of MAGGI Cukup Rasa gives that perfect flavour. KUCHING (May 15): For Sarawakian chef Laura Sim, cooking is more than just preparing a meal — it is a meaningful expression of heritage, a way to stay connected with her community as well as a means of preserving and passing down cultural traditions through the generations. 'I was a late starter as a chef, and my love for cooking didn't begin in a straight-forward way. 'Growing up, food was always an integral part of my life. I was surrounded by wonderful cooks, especially my mother and grandmother whose skills left a lasting impression on me,' she shared when met. Sim fondly recalled her late mother's advice: 'Even if you can't cook anything else, you must at least know how to boil an egg.' However, her early years of motherhood focused more on her daughter's education than kitchen skills. It was not until a move to New Zealand and more free time on her hands that she began cooking again, a hobby that soon turned into a passion. 'In my 40s, I enrolled in culinary school and was surrounded by much younger students, and I absolutely loved it. 'That was when I realised that cooking was more than just following a recipe — it is a way to reconnect with my roots, my childhood memories, and the values my mother had instilled in me. So it's never too late to start as a chef,' she said. Returning to Kuching after her children graduated, Sim immersed herself in Sarawak's culinary traditions by joining the Kuching Chefs Association and later the Culinary Heritage and Arts Society (CHASS). 'Through CHASS, I learned how to create a platform for home cooks, especially those who make biscuits and traditional foods but have no place to sell their products. 'We teach them how to market their goods, package them, and understand the basics of food production,' she added. She also became passionate about educating the younger generation. 'Many didn't know about our local ingredients, how to forage from the jungle, or traditional cooking methods. 'That's why we started focusing more on teaching them about Sarawak's rich culinary heritage and many unique flavours,' she said. Moreover, Sim sees cooking as a means of keeping ties strong and passing on cultural knowledge. 'Whether I'm teaching or preparing a simple dish at home, I see cooking not just as a skill, but as a means of passing on our rich cultural heritage to the next generation.' Additionally, she shared that the Gawai Dayak celebration remains a cherished time for her. 'Gawai holds a very special place in my heart as it's not just a festival, but a reminder of my roots, family, and community. 'More than just preparing the food, it is about honouring the spirit of the festival with gratitude and our unique traditions passed down over the generations,' she said. She added that while she does not always celebrate Gawai traditionally, the festival continues to inspire her cooking. Dishes like 'nasi sum' and 'ikan baung' soup connect her to the past while being adapted for modern kitchens. 'I actually learnt how to make nasi sum from a Bidayuh friend during a Gawai festival. 'Traditionally, it's cooked over an open fire in bamboo, and although it doesn't immediately seem like chicken rice, that's essentially what it is,' she added. To make the dish more accessible, she now uses a rice cooker, and also enhances traditional flavours with seasonings like 'MAGGI Cukup Rasa'. 'People are busier than ever and if this helps keep our cuisine alive, then I definitely want to do more of this.' A long-time user of MAGGI, Sim recalled fond memories tied to the brand. 'It has always been part of my kitchen growing up and even today, I still buy MAGGI noodles and flavour enhancers because they're convenient and reliable. 'MAGGI Kari' is like a staple in our home,' she said. Meanwhile, the ikan baung soup, another dish close to her heart, reminds Sim of the time spent with her grandfather. 'My grandfather used to go fishing for ikan baung, and we would forage for 'paku pakis' (ferns) in the jungle together. 'Now, when I prepare it with my daughter, we go to the market to pick the ingredients just as my grandfather and I did,' she said. Sim also uses 'MAGGI Sambal Tumis' to enhance the flavour while maintaining authenticity. 'It's made with fresh ingredients like onions and chillies, and is already cooked until 'pecah minyak' (oil splitting), which makes cooking easier and faster,' she said. Sim holds up MAGGI Cukup Rasa and MAGGI Sambal Tumis packets that she would use in her dishes. She is also fascinated by lesser-known dishes like 'linut', a traditional Melanau food made from sago flour. 'It looks simple but is incredibly hard to get right. Even I failed at my first few attempts,' said Sim. She has experimented with it as a dessert or modern dish, even presenting it in Hong Kong as an alternative to rice. 'It's full of untapped potential. To appeal to changing lifestyles and tastes, we must explore new ways of keeping our heritage alive,' she said. Through her work with CHASS and as a technical advisor at a culinary school in Kuching, Sim is striving to ensure that traditional Sarawakian cuisine continues to thrive. 'Many students are not familiar with local ingredients including those foraged from the jungle, which are vital to preparing our local food,' she said. She also uses every opportunity to cook at home and create lasting memories with loved ones. 'Sharing our traditional dishes with family continues to be a vital way of keeping our cuisine and ties strong. 'Whether it's through my cooking at home, guiding young chefs and showcasing the wonders of our cuisine, or collaborating with a much-loved brand like MAGGI, the possibilities of preserving our heritage is tremendous. 'I would like to thank MAGGI for giving me the opportunity to showcase Sarawak's treasured cuisine and Gawai so more people can love it as much as we do,' added Sim. chef Laura Sim lead Maggi Sarawakian dish
