Sabah may host Borneo Hospitality Challenge in May

KOTA KINABALU: If everything goes well as planned, Sabah will play host to the inaugural Borneo Hospitality Challenge 2020 (BHC2020) from May 30-31 next year.It is being organised by the Borneo Culinary Association (BCA) Sabah and Sarawak, which is a non-profit organisation.Deputy Chief Minister cum Minister of Tourism, Culture and Environment, Datuk Christina Liew assured the organisers that her Ministry will support the event that will feature a Culinary & Food & Beverage (F & B) Competition. She gave the assurance during a courtesy call by a six-member delegation led by retired Executive Chef Volkmar G.Ertel. Present were Norsina James @ Mimiey James (Director, Ocean Play KK Tours & Travel Sdn Bhd), Executive Chef Daniel Shepherd (Shangri-La’s Tanjung Aru Resort & Spa), Dion Jee (Director of Food and Beverage, SkyHotel), Executive Chef Alex Sim (Sutera Sanctuary Lodges) and Sarah Diana Michelle Durai (Auditor & Event Director for BHC2020).“We endorse events that will bring in participants and visitors from the international community, as this will not only promote Sabah tourism but also forge friendship ties with people from neighbouring countries and beyond,” Liew said. Briefing the Minister on BHC2020, Jee, who is also the Organising Chairman, said more than 500 participants are expected from Asian countries (including Malaysia), Australia and New Zealand. “We are receiving encouraging response from potential international participants who will be made up of chefs, executive chefs, bartenders and baristas,” he said, adding that judges are drawn from various countries.According to him, the proposed prizes are USD1,000 for the winner, followed by USD500 for the first runner-up and USD200 for the second runner-up (plus a medal and certificate for each winner).Officially registered in December 2013, the BCA is a member of the Malaysia Food & Beverage Executive Association (MFBEA) and aims to play an active role in supporting culinary activities in the East Malaysia region.“Part of our mission is to develop, promote and improve the quality standards of the Food and Beverage industry in East Malaysia,” said Jee. Also present was the General Manager of Sri Pelancongan (Sabah) Sdn Bhd, Zachary Mobijohn. Source: Daily Express
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Traditional Food Fest planned next year

KOTA BELUD: Organising cultural festivals based on local cultures and ethnic traditions in the State should be able to attract tourists.State Rural Development Minister, Datuk Ewon Benedick, said rural areas had a variety of attractive products to attract tourism in addition to its natural beauty, Sabah’s cultural festivals and ethnic traditions.“In Kota Belud, we hold the annual Tamu Besar Kota Belud event which showcases the various ethnic cultures of the district including the Traditional Food Festival. But it will be more interesting and successful if we can attract foreign tourists to see the uniqueness and the special privileges of culture, traditional foods and more that we have to offer. “I commend the efforts of the organisers of the Traditional Food Festival in conjunction with the Tamu Besar Kota Belud and I hope that it will continue in the future. But to this day, we are the only ones celebrating the festival and cannot be featured outside tourists. introducing this traditional food to outside tourists and our entrepreneurs can turn it into a commercial enterprise,” he said at the opening of the Kota Belud Traditional Food Festival in conjunction with the Tamu Besar Kota Belud hed at the Sosondoton View Tamu market in Kg Piasau, here, on Saturday.Also present were Kota Belud District Officer, Diyanah Abdullah, board member of the Sabah Tourism Board, Mustapha Sakmud and former Kota Belud MP, Datuk Seri Abdul Rahman Dahlan.Ewon, who is also the Kadamaian Assemblyman, agreed with the Kota Belud District Officer’s proposal for a Traditional Food Festival to be held outside Kota Belud next year.“If we cannot attract overseas travellers to Kota Belud to see the festival, let us approach them in collaboration with the shopping centres or hotels in Kota Kinabalu so that tourists can see some of the tourism products we offer in the district, “he said.He said the government through ministries and district offices could play a role in upgrading public infrastructure facilities in villages undertaking tourism activities, while tourism associations could play a role in tourism promotion and marketing activities. Earlier, Ewon was launching a Fitness Awareness Programme in conjunction with the Taginambur area level National Sports Month at the Sweat Factory Centre gymnasium in Kg Taginambur Jaya.Speaking at the event, he said the Taginambur Badi Festival, which will be held from December 12 to 13, 2019, being delayed from the same date in August and will be officiated by Deputy Chief Minister cum Minister of Tourism, Culture and Environment, Datuk Christina Liew.The delay will allow for the completion of the bustling Kadamaian Square community hall, which is currently under construction, but almost nearing its completion.“The State Government through the Ministry of Tourism, Culture and Environment has agreed to award an annual grant of RM30,000 to the Taginambur Tourism Association to organise the festival.“I hope the festival will be a new identity of the Kadamaian area and highlight the unique and interesting privileges that are not present at any other festival in Kota Belud,” he said.According to Ewon, the redevelopment of the Taginambur township is underway including the completion of the Kadamaian Square community hall which serves as the main activity centre in the Kadamaian State Assembly constituency, the upgrading of Taginambur Tamu market facilities and the construction of the Rural Entrepreneurial Complex which will soon begin“This will be supplemented by riverbank improvements, residential walkway construction and the construction of Walai Kadamaian tourist complex which will serve as a resthouse, accommodation and future tourist cafeteria.“This is part of the Kadamaian Development Plan, 2020-2035 which I have initiated for the tourism industry related facilities in Kadamaian. What is good for Kadamaian is also good for Kota Belud in general and also good for Sabah as a whole,” he said. Source: Daily Express30
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Young Sabahan promotes local food through social media accounts

KOTA BELUD: A business graduate here has turned to social media to promote exotic and traditional dishes in Sabah. Pison Jaujip, 33, said traditional food was a part of Sabah’s native people’s identity and that it was important to share the information with others. “I created a social media account under the name of ‘Ropuhan Di Tanak Wagu’ to share new and improved local tradition recipes with fellow Sabahans. “It is also to convince them that our local produces are on a par with imported goods,” he said, adding that the meaning of the username is “kitchen for a young man” in Kadazandusun language. Pison started posting about traditional delicacies on his website, Instagram, Facebook and Youtube since last year. Among the photos he shared were tuhau (pickle wild ginger), bambangan (wild mango), butod (sago worm), kodop (fungus), and bee larvae. Despite being busy with his business in selling local rice, Pison finds time to obtain raw ingredients from the forest or oil palm plantation. He also likes to go to the tamu, or weekly market, here as it gives him the opportunity to exchange information about traditional food with the people there. “I have been cooking and preparing traditional food since I was a child. “I have fond memories of helping my grandmother to make bosou (fermented river fish with pangi/keluak and rice),” he said, adding that his favourite dish was the fish soup cooked with bambangan. Pison also posted videos on his social media accounts, sharing recipes of tuhau-flavoured mayonnaise, tuhau fried chicken, sambal liposu, sago crepe with banana and even tapai (rice wine). “For now, people from Sabah and Sarawak are very supportive (of what I have been doing). There are also many visitors from peninsular Malaysia asking about the ingredients for my recipes. “I hope through social media, I could generate more interest and exposure locally and abroad on Sabahan cuisines and raw ingredients.” Pison’s perseverance and passion in promoting local foods have recently started to bear fruit. He had the oppprtunity to film with a local television to showcase food, such as bambangan soup, grilled salted fish, brinjal and local banana and corns, at a campsite here. He was also invited as a guest exhibitor at several food festivals in the state to demonstrate cooking and promote local dishes to more people. Source: New Straits Times
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Signature Food Fest back with more F&B outlets

KOTA KINABALU: The Signature Food Fest returns for its fourth instalment this year after last year’s successful run, featuring more new food and beverage (F&B) outlets. Organised by Eleventh Avenue Media Marketing, this year’s Food Fest is joined by renowned establishments Hyatt Regency Kinabalu and Grandis Hotel, an unprecedented move. “We are extremely overwhelmed by this year’s response with two well-known hotels participating, compared to previous years when no hotels took part. “This year, they are more prepared and we look forward to having them in years to come,” said Signature Food Fest organiser, Alfred Allen. Other participating F&B operators include Borenos Fried Chicken, BTC Restaurant, Dart Bistro, Ebizou Japanese Restaurant, Hard Rock Café, Little Melaka, Mosaic by Hyatt Regency Kinabalu, Tanjung Ria Kitchen also by Hyatt Regency Kinabalu, Rosea Café by Grandis Hotels & Resorts, Sakagura Japanese Restaurant, Shoney’s Dining & Bar and The Glass Grill & Bar. The operators will each showcase their signature dishes, respectively full spring chicken meal, nasi briyani chicken set, Bistro mixed grill chicken & lamb, collagen chicken ramen, classic nachos, Little Melaka signature, cake set, oxtail assam pedas and cheese garlic naan, garlic prawn spaghetti, Sukiyaki with special wagyu, Shoney’s 13-inch giant burger and fish rolled with sweet potato. Throughout the month of October, each signature dish will be showcased at its respective establishment for patrons to sample, which will also make it eligible for the ‘Dine, Win & Vote’ campaign. Patrons who order the signature dish stand a chance to win lucky draw prizes by simply attaching the dining receipt to a voting form. Meanwhile, all 12 Signature Food Fest participants will offer special packages and free samples during a three-day opening event from September 29 to October 1 in Suria Sabah Shopping Mall. During that time, Eleventh Avenue Media Marketing will also be joining the International Sabah F&B Fair at the main atrium of Suria Sabah. A total of eight awards will be made the highlight of this year’s Signature Food Fest, comprising Best Signature Menu, Best Ambiance, Best Customer Service, Outstanding Chef, Best Plate Presentation, Facebook’s Most Popular, Blogger’s Choice Award and the new MoreFun Best Awards. Winners of the respective awards will be acknowledged during the Signature Awards Night on October 31, at Grandis Hotels & Resorts’ piano lounge. Source : Borneo Post
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Taking ‘tapai’ to international level

An enterprising couple have pooled their resources to create Naga Tapai – their version of Sabah's traditional rice wine – for the local and overseas markets. The striking label reads "Naga Tapai by Kennedy John (with the support of Keningau folks)". Naga Tapai means Dragon Tapai. Kennedy, 42, is the only son of former PBS Deputy Speaker Datuk John Angian. Practically a husband and wife team, his task is sourcing for the Tapai, processing, quality control and bottling while his wife Alyssa Lim, 43, is in charge of designing, branding and marketing by virtue of her formal education in Graphic Design. Basically, "Naga Tapai" is a social enterprise, a genuine attempt to help the rural populace in Keningau elevate their household income by producing good quality Tapai. "We will then buy their Tapai, bottle and market it. Yes, our venture is considered a cottage industry for much of the production process is done from home," said Kennedy. Alyssa, a former air stewardess, chipped in to say that it takes a Kadazandusun to have "know how" to brew a good tapai, and to market the age-old taste that has been passed down for generations, potentially in a big way. "I complement my husband's Kadazan roots. He grew up witnessing the making of tapai by experts from the Keningau community. Our competitive edge over others is purely derived from our passion to help our community prosper but simultaneously sharing our rich culture, tapai in this context, which is deeply entrenched in Kadazandusun society." Kennedy mooted the idea of producing "Naga Tapai" after numerous visits to villages in his area, Bingkor (in Keningau) and socialising with the residents there. "Part of my job as a community leader is to visit all the kampungs in Bingkor every now and then. Of course, during those visits, there will be fellowship with the people and most of the time, they will serve Tapai to their guests. "And after countless Tapai drinking sessions with my wife Alyssa, Tapai should be shared with the rest of the world, not just during Pesta Kaamatan but any other day," he said. He also drew inspiration from overseas trips where there are bars or bistros serving their home brew. "Why can't Tapai be the same? We need to promote Tapai as another alcoholic beverage that you can enjoy anywhere and anytime." Why name it "Naga Tapai"? Kennedy cited a familiar folklore, saying a ferocious dragon once roamed atop Mount Kinabalu (Southeast Asia's majestic peak) guarding a huge pearl (treasure). He said the mountain is also much revered as a sacred place for the Kadazandusun people. "Apart from that, the Dragon (Naga) is the highest-ranking animal in the hierarchy of the Chinese animal kingdom. It also represents the emperor, the prosperity and power of the nation. Hence, Naga Tapai is the illustration of a premium (symbolised by the dragon) treasure (tapai), and that is dragon tapai, which we would like to share with the outside world," he explained. The couple has so far invested around RM30,000 for research and development (R&D), branding and marketing. Asked on the production capacity, Kennedy said matured Tapai is procured from villages in Keningau such as Kg Pagansangan, Kg Kuangoh, Kg Bingkor Lama, Kg Liau Darat and Kg Apin-Apin. "Presently, we can produce up to 500 bottles (230ml) of Naga Tapai and 50 Siopon (in a jar/tajau 750ml) per month. Depending on demand and if the demand is good, we can even replicate the same production in another village and thus double the capacity." "So far for Siopon (in jar), we deal direct with consumers with a minimum of two siopon." The "usuk", a bamboo straw traditionally used to drink tapai from the tajau, comes along with the tajau. Negotiations are underway with hotels and resorts, especially in the State capital to help promote "Naga Tapai" to their guests and patrons. "We hope that in the near future, Naga Tapai will become a 'must bring home' souvenir for domestic and foreign tourists." Apart from catering to the local market, Kennedy and his wife are looking for partners or distributors not just for the Malaysian market but also abroad. A good sign was that during the Kaamatan month of May, "Souled Out" in Kuala Lumpur actually ordered 80 bottles of Naga Tapai as a mixture for their "Mojito". Maturity of the tapai is measured by months. "Tapai is best consumed after being kept one and a half to two months from the date of production. Going by this practice, we will not buy or get Tapai that is less than one and a half months old." On how he carries out quality control, Kennedy noted that people tend to have a different preference on the taste of Tapai as some will like it sweet while others may want it to be slightly bitter. "But as far as we are concerned, good quality Tapai must have a bitter sweet and sour taste. That is what we consider a quality Tapai and it's only through years of experience you can determine whether the Tapai is good or otherwise," he shared. According to Kennedy, sasad (yeast) is also one of the factors in ensuring the desired quality of Tapai. "In this respect, we are considering the need to distribute our own sasad so that we could have more families involved in the chain process." Come September, we will be working with UMS students to conduct more research and development (R&D) work. "We are looking forward excitedly to this collaboration." Admittedly, their participation in the recent Trade Expo in China was a great exposure to the couple. They met a few companies which are interested to market Naga Tapai in China but nothing is concrete at the moment. "We gave them some samples as they need to send these items for testing. In fact, this is one of the few requirements we must adhere to. However, in terms of packaging, we believe we are ready," said Kennedy. Visitors who came to their booth at the expo were reportedly mesmerised with the product packaging design and uniqueness of the tajau (siopon), especially the way it is presented to consumers. Pressed for an answer, Kennedy said China is looking at a big volume, perhaps by the container. "As such, we must get our people ready for this demand. For now, no deal has been closed yet with any potential overseas buyer." - Mary Chin Source: Daily Express
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