Tapa on Sarawak Gateway to Borneo attracts visitors in Spain

VALLADOLID, 12 Nov: Wild mushrooms matched with coconut and sesame oil, tuna umai as well as a combination of mango, pepper and halia among Sarawak cef processed attracted the attention of visitors at the exhibition in conjunction with the 10th World Tapas Championships in Valladolid, Spain.

Ana Rodriguez, the visitor. TVS photos

To Sarawak's guests at the exhibition, Ana Rodriguez said that the dishes she tasted offered a flavor she had not yet found in the local market.

"It feels exotic, different and original, something that hasn't been on our market", she said.

Another visitor, Aaron Campano, liked the level of taste and aroma of the ingredients used.

Aaron Campano and Oscar Campano. TVS photos

"It's very exciting. It's a little sharp, but not too strong. The fragrance of any material is invigorating", he said.

Oscar Campano also praised his sense of humor.

"It feels so special. A little bit spicy, but very tasty", he said.

Chema, the visitor. TVS photos

Chema said she tried three types of tapa and liked all the ones served.

Traditional techniques in tapa dishes

Kyujin's chef and owner, Alex Ting said his team initially planned to prepare two to three types of tapa before adding the option to about six to seven after trying a variety of matching materials.

Chief Alex. TVS photos

In addition to matching wild mushrooms with coconut and sequoian oil, Alex uses traditional techniques to produce salted and spicy shrimp, while wild caught tuna is used to prepare omelette.

"The combination of pepper and halia with mango may be new to them. The difference in taste makes them surprised and want to know more about Sarawak", he said.

Among the cef from Sarawak who attended the 10th World Tapas Championships and exhibitions. They were present to prepare the tapa at Sarawak Gateway to Borneo. TVS photos

According to Alex, the results of his research and development over the past few years show that Sarawak's ingredients can be processed according to local food culture.

He said that Sarawak's pepperiness level was well received by visitors who tried its dishes at Valladolid.

He also saw the sensational session as an opportunity to introduce Sarawak to visitors who are more familiar with the name Borneo.

Sarawak materials meet Spanish local produce

Chief Ellyrius carefully decorated the tablets that would be served to visitors. TVS photos

The CEO of Jinhold Hotel & Apartment Miri, Ellyrius Sukimin, also introduced fish sauce and pickles as well as highlighting Sarawak ingredients such as cassava fruits, Bario rice and bud leaves.

"The reception was very encouraging", he said, adding that visitors also commented on the taste and texture of the dishes served.

Ocho chef Edmund Chai examined the taste characteristics of each Sarawak ingredient before selecting the appropriate Spanish local product to complement it.

Chief Edmund. TVS photos

He emphasized teamwork and diligence, from testing the matching of materials to ensuring each meditation is presented consistently.

"It's an opportunity to learn from other Cef and produce something together. Sarawak Flavour The World celebrates our material and inspires us to present it in new and creative ways", he said.