By DayakDaily Team
KUCHING, July 31: A unique culinary event has left a lasting impact on new generation chefs, who had the rare opportunity to learn from Michelin-starred professionals.
Organised by WhatMatters Sdn Bhd and supported by Pullman Kuching, the event saw a team from Bangkok-based one-star Michelin restaurant, Mia, led by Kuching-born Chef Michelle Goh and Phuket-born Chef Top Russell, hosting a one-night-only dinner at Pullman Kuching here on June 30.
According to a press release, the dinner, featuring exquisite dishes like Andaman Sea Crab and 48-Hour Braised Beef Short Ribs, highlighted why Mia earned its Michelin star earlier this year.
The Ministry of Public Health, Housing, and Local Government (MPHLG) Sarawak, with the support of its minister, Datuk Amar Dr Sim Kui Hian, who is also Deputy Premier of Sarawak, sponsored a table for young local chefs to experience fine dining firsthand, with the goal of assisting appropriate recipients who would not have had the opportunity on their own due to the cost of such events.
Gerald Santhok David, a commis chef from The Lamin, described it as ‘the best experience’ of his life, highlighting the importance of creativity in food presentation.
“This is a good exposure for young cooks like me, still new in the industry. Being able to attend this sort of event really opened up my mind.
“All the food was very good. I enjoyed every single item on the menu,” he said.
He went on to point out that the culinary industry is wide, and there is a lot to learn and try.
“The lesson I’m taking away from this is to get creative with your food. This event gave me a lot of ideas, especially in plating.
“The fine dining concept is all about how you plate your food. Before people eat, they will look,” he explained.
Rose Marie Ghabar Singh, currently studying Sarawak Heritage Cookery at Centre for Technology Excellence Sarawak (CENTEXS), echoed similar sentiments.
“This was my first time experiencing fine dining and trying out international cuisine.
“It is very outside of what I know, but I’m doing my best to take it all in,” she said.
She further mentioned that this experience had got her keen to work more on plating or food presentation, as well as experimenting with more flavours.
Hebrew Tabaran Harold, a graduate of Universiti Teknologi Mara (UiTM) with a Diploma in Culinary Arts, highlighted the invaluable lessons in time management, teamwork, and communication.
“It’s a bit hard to describe this experience. Food is delicious, the environment is good. As someone who works in the Food and Beverage (F&B) industry, we do notice things. But overall, it was still a good experience,” he said.
Rallie David Lawai, a kitchen leader at Inferno Restaurant, underscored the importance of detailed coordination in a restaurant setting.
“Getting a restaurant to run smoothly from the front to the back of the house takes time and communication.
“Everyone moves as a team, whether you are serving tables out front or washing dishes in the back,” he noted.
Because they are local, the four have a background in traditional cuisine from their ethnic groups.
Seeing a local chef create European cuisine with Asian flavours at a prestigious restaurant can inspire and motivate them to pursue their dreams.
Meanwhile, Marian Chin, the event’s organiser and a well-known advocate for preserving heritage dishes and encouraging local chefs to innovate, emphasised the importance of this experience to the local food and hospitality industry.
“Many local cooks or chefs have traditional culinary expertise but lack exposure to go beyond this mastery.
“Chef Michelle Goh being from Kuching makes it more relatable to them and that if she can do it, it is a reachable goal to be as innovative,” she stated, adding that contemporary cuisine is easily and usually inspired by traditional food, and not the other way around.
The Executive Lounge at Pullman Kuching was buzzing with energy as 125 diners clinked glasses and listened to Chef Top’s anecdotes about each dish served. A string quartet from The Band Lab Kuching played popular songs between stories, creating a soundtrack reminiscent of a regency-era TV show.
Mia’s six-person crew received assistance from kitchen staff and sommeliers from local fine dining restaurant Kyujin, who gained experience working with a Michelin-starred team. The hotel’s floor staff delivered elegant plates to tables.
WhatMatters Sdn Bhd is best known for producing KINO Magazine and the LifeSpanTree brand of Sarawak heirloom dishes. — DayakDaily
