Chef Wan Calls for Culinary Diversity in Tawau’s Food Scene
Chef Wan expressed the need for more exposure to Malaysian cuisine beyond the familiar “Chinese Sabahan dishes” that dominate the culinary scene of Tawau.
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Tawau, a vibrant city in Sabah, Malaysia, is known for its scenic landscapes and rich cultural heritage.
Recently, renowned celebrity chef, Chef Wan, shared his observations about the local cuisine during his visit to Tawau.
As an advocate for culinary diversity, Chef Wan expressed the need for more exposure to Malaysian cuisine beyond the familiar “Chinese Sabahan dishes” that dominate the culinary scene.
Chef Wan, whose real name is Datuk Redzuawan Ismail, noted that during his stay in Tawau, he sampled a variety of dishes at different restaurants and hotels.
While he enjoyed the flavors and quality of the food, he noticed a recurring theme throughout his culinary experience — similarity in the dishes offered.
According to his observations, around 90% of the dishes he tried were the same across multiple establishments.
In an Instagram post, he pointed out that the local chefs in Sabah, particularly in Tawau, could benefit from exploring and showcasing the diversity of Malaysian cuisine beyond the prevalent “Chinese Sabahan dishes.”
The food was delicious. One thing I did notice, 90% of what we had from one restaurant to another or even at all these hotels we stayed, they are all the same dishes.
Chef Wan via Instagram
He also emphasized the importance of introducing more varied flavors, techniques, and ingredients to create a broader culinary experience for locals and visitors alike.
In Chef Wan’s view, exposing local chefs to the vast array of Malaysian cuisine would enhance their culinary skills and expand their creativity.
By exploring regional dishes, traditional recipes, and indigenous ingredients, the chefs could offer a more diverse and authentic representation of the local culinary scene.
This exposure would not only elevate the dining experience for customers but also contribute to the overall promotion of Malaysian gastronomy.
Another observation made by Chef Wan was the excessive use of sugar in many dishes he encountered.
He noticed that sweet and sour flavors were predominant, and certain dishes, including lobster, were prepared with copious amounts of milk, cream, mayonnaise, and sugar.
Chef Wan believes that finding a balance in flavors is crucial to preserving the true essence of each ingredient and creating a harmonious dining experience.
Even the most superior lobster dish they cooked with so much milk, cream, mayonnaise and loaded of sugar that ruined totally the flavor of that sweet Lobsters meat.
Chef Wan via Instagram
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