VIP CHEFS: Soon Koh (third left) and Tiong (second right) turn chefs to prepare an abalone dish at the fund-raising dinner.
SIBU: Cooking methods have evolved to represent the many unique characteristics of the many races around the world.
Stating this, Senior Minister Dato Sri Wong Soon Koh said the Chinese cuisines for example comprised different styles of cooking.
“Depending on factors such as geography and weather, these Chinese dishes would vary accordingly,” he said at an educational fund-raising dinner organised by Sibu Division Chefs Association (SDCA) at the Golden Happiness restaurant here on Saturday.
Wong, who is also the Minister of Local Government and Community Development said these cuisines could become attraction for luring tourists, adding that for Sibu, snacks such as ‘kampua mee’ were considered local cuisines with their own uniqueness.
“I hope the association will organise a cuisine carnival like the one in Taiwan to promote the local tourism industry.
“For the carnival, the local eateries could employ chefs from various places to come and share their culinary arts with local chefs.
“Through such an arrangement, it is hoped that a positive outcome could be produced. In producing these cuisines, the work must be done in a delicate way to create masterpieces,” he said.
He also mentioned that apart from taking care of those involved in eateries, the association has also extended their care for the development of Chinese education.
Earlier on, SDCA chairman Wong Sie Yong said the association hoped to promote local tourism through Chinese cuisine promotional activities.
He said such activities would spur the creation of a cuisine culture trend that could turn Sibu into a cuisine haven.
In 2009, the culinary industry in Malaysia attained international standard by capturing the Taiwan World Contest Culinary Brown Metal award, he said, adding the representative from Malaysia was the winner of a culinary competition in 2009 organised in conjunction with the National Chinese Cultural Festival.
Apart from its expertise in culinary art, the association has also shown its care for education sector.
“We have raised RM50,000 for the Catholic High School to rebuild its classrooms,” Sie Yong added.
Lanang member of parliament Datuk Tiong Thai King, president of United Chinese Association Datuk Lau Nai Hoh and president of Pan Malaysia Koo Soo Restaurant & Chefs Association Kapitan Lim Vun Chan were also present.
Meanwhile, Soon Koh and Tiong also pledged a donation of RM10,000 each towards the Chinese independent schools’ education fund.