By DayakDaily Team
KUCHING, April 12: Culinary Heirloom Dinners is back for its second outing this weekend, shining a spotlight on century-old heritage and lesser-known recipes from the northwest of Sarawak of Dalat Mukah by chefs Jack Owens and Alex.
Marian Chin of WhatMatters Sdn Bhd once again curates this sold-out fine-dining event on April 13 and 14 at Kyujin Restaurant.
In a media release yesterday (April 11), Chin reflected on the first event held in October 2022, praising it as a meaningful gathering and diversity in action in putting together a collection of traditional recipes from different communities, expertly presented by Chef Achang Libat.
“This year, we wanted to do something a little different. So, we are offering a deep dive into Dalat cuisine, less known here in Kuching, featuring dishes from the Iban, Chinese, and Melanau in that area.
“Authenticity and innovation strike a very tricky balance. I believe innovation must be deeply rooted in identity to retain its meaning and this is where this dinner is coming from,” she emphasised.
The dinners will present four courses of pure tradition by Chef Jack, followed up by another four courses of contemporary interpretation by Chef Alex.
Chin lauded this culinary journey, from past to present, from tradition to innovation, by incredible young talents as yet another testament to Kuching’s culinary journey as a city of gastronomy.
“This sees the traditional food sector inspiring modern creativity and providing sustainable development for aspiring and established chefs alike. It combines curatorial and culinary talents for a Kuching public which is ever more appreciative of new dining options,” she remarked.
Looking ahead, Chin announced the early return of the Food Over Fire Festival in June, featuring 34 cooks showcasing traditional techniques over open flames around a hearth.
The festival’s centrepiece will be a gala dinner headlined by Michelle Goh, Sarawak’s youngest female chef to earn a Michelin star.
“This proves that the next 100 years of Sarawak food is in safe hands. Young chefs like Goh, Jack, and Alex are the future of our F&B (food and beverage) industry. These are Sarawakians who have mastered international techniques and cuisines yet are still drawn to Sarawak’s unique pantry and its heritage recipes.
“This is where authenticity is born, in a genuine connection to the food that is presented on the plate. I’m only sorry that we couldn’t accommodate more people! But we are looking forward to yet more to come in this inspiring series of Culinary Heirloom Dinners,” she said.
For more information, those interested can contact Marian Chin on 019-857 9576. — DayakDaily
