By DayakDaily Team
KUCHING, June 2: Sarawak-born chef Muhammad Aiman Saiful Annuar clinched the gold medal in the View Without Boarders category at the Young Chefs International Culinary competition in Kazan, Russia with his winning dishes, inspired by Bumi Kenyalang heritage, included ‘umai udang’ (marinated prawn salad) and sago gula apong with mango puree served alongside ‘tebaloi’ (Melanau sago biscuits).
According to a news report by TVS yesterday (June 1), the 24-year-old from Miri, also a culinary arts lecturer and currently pursuing a Master’s degree in International Hospitality Management at UCSI University, outshone competitors from 13 Muslim countries, including Azerbaijan, Russia, Egypt, Morocco, Tunisia, Uzbekistan, Lebanon, Kyrgyzstan, Kazakhstan, Senegal, Algeria and Iran.
The culinary showdown was a highlight of the 15th Russia-Organisation of Islamic Cooperation (OIC) Economic Forum (KazanForum 2024) held from May 14 to May 19.
Muhammad Aiman’s menu featured ‘umai udang’ as an appetiser, followed by fish in ‘percik’ sauce, ‘ayam bergedil and serunding’, ‘acar jelatah’, and sambal for the main course. For dessert, he presented the unique Sarawakian delight, sago gula apong with mango puree, diced mango, and coconut foam, accompanied by ‘tebaloi’.
His mentor, Assistant Professor Chef Mohamad Fadzly Che Omar, who also hails from Sarawak and serves as the deputy dean of the faculty, provided crucial support during the competition.
Speaking to Bernama, Muhammad Aiman explained that Sarawak’s dishes were chosen for the competition because they represented many of Malaysia’s natural flavours. For example, umai shrimp uses lemongrass and cantaloupe.
He expressed gratitude to Mohamad Fadzly, emphasising his pivotal role in securing the victory. He reflected on the experience in Russia as extraordinary and emotionally stirring.
“I have many responsibilities. I manage work as a chef lecturer, master’s student, business owner, and trainer for the UCSI culinary team. But from the bottom of my heart, I want to thank my mentor Chef Mohamad Fadzly; he is the main reason I received this medal,” he said.
In preparation, Aiman and Mohamad Fadzly meticulously researched Russian tastes to craft a menu that resonated with the local palate.
Additionally, other Malaysian cuisine garnering attention at KazanForum, including dishes such as unleavened bread with salmon tartare, nasi lemak with shrimp sambal using risotto, pickled radish, carrots, and cucumbers, sago gula Melaka with mango, hot masala tea, braised beef with mashed potato and coconut, and a vegan series offering nasi lemak with marinated tofu, cucumber, and peanuts.
Malaysian Gastronomy Association president Chef Rossham Rusli, who was also a jury member in the competition, celebrated the overwhelming response to Malaysian cuisine, with over 100 bento boxes sold daily, describing the achievement as a ‘tsunami sale’. — DayakDaily
