Organising chairperson Wong Gin Gin (left) and Sie Yong (second right) handing over mementos to Lau (second left) and Yeh, respectively.
SIBU: Members of the Sibu Chefs Association (SCA) have been urged to upgrade their culinary skills to create better quality recipes and dishes and to work together to overcome rising challenges in the food industry.
Temenggong Dato Vincent Lau Lee Ming said this during a dialogue session with renowned chef Master Yeh Cheng Shen from Taiwan organised by the association which was held at a restaurant here on Sat night.
He also noted that many individuals in Sibu were involved in the culinary business but had yet to join the association.
Therefore, he hoped they would take steps to do so to further strengthen the SCA and for the good of the food industry.
On a related matter, he said characteristics such colour, smell and taste as well as cooking with good quality ingredients have always been viewed seriously in ethnic Chinese food culture.
“No matter how long ago since the arrival of the Chinese food culture in Malaysia and Taiwan, the original taste is preserved. We have also produced many talented chefs who have introduced a variety of Chinese dishes worldwide.
“It is hoped that we can frequently hold such events to promote Chinese food culture, to pass down (the skills and knowledge) to future generations, and also to promote better understanding of the food and culture,” he said.
Also present were SCA chairman Wong Sie Yong and Enoch Elderly Association Sibu chairman Dr David Liong Ee Kian.