What traditional Bornean flavours were highlighted in the tapas competition?

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Traditional Bornean Flavours Highlighted in Tapas Competition

Chef Kenny Gan Wei Kiat secured the World National Tapas Competition title with a modern interpretation of ikan pansuh, utilising ikan patin sourced from Sungai Baleh, Kapit. His winning dish incorporated traditional Dayak ingredients native to Sarawak, including bunga kantan, umbut tepus, and upak kecelak, to retain the authentic flavour of pansuh within a contemporary tapas format.
Champion's Modern Interpretation of Ikan Pansuh

Gan's creation was a croquette, a modern take on the traditional ikan pansuh. He specifically selected ikan patin from the Sungai Baleh region of Kapit for its suitability in this reinterpretation. The use of wild-gathered ingredients such as bunga kantan, umbut tepus, and upak kecelak, all traditional components in pansuh preparation, was central to preserving the dish's core flavour profile while presenting it in a novel tapas style.
Runner-Up's Fusion Dish Inspired by Sabah and Sarawak Heritage

The runner-up, Chef Ellyrius Sukimin, presented a dish titled ‘Aki Nabalu Mulu’. This creation featured ulat mulong (sago grub) combined with prawn, bunga kantan, lemongrass, terung assam, ginger, shallots, and garlic. Sukimin's culinary approach was inspired by the rich heritage of both Sabah and Sarawak, aiming to blend indigenous Bornean ingredients with modern presentation techniques.
Elevation of Traditional Delicacies

Both chefs demonstrated a commitment to elevating traditional Bornean ingredients. Gan focused on preserving the distinct flavour of pansuh in a new format, while Sukimin sought to transform ulat mulong, a less commonly consumed delicacy, into a refined fine dining experience. This approach highlights a growing trend in contemporary cuisine to reinterpret and showcase regional culinary traditions on an international stage.

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What traditional Bornean flavours were highlighted in the tapas competition?

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