Chefs take centre stage at culinary event’s comeback

The Hinava Ikan Tenggiri, a citrus-cured mackerel dish from Sabah. — Photos: GLENN GUAN/The Star

LOCAL heritage cuisine from five states took centre stage at a culinary celebration in Kuala Lumpur.

Following the success of its inaugural The Malaysian Kitchen event last year, travel platform Marriott Bonvoy hosted the second edition of The Malaysian Kitchen at The St. Regis Kuala Lumpur, highlighting not only traditional dishes but also the chefs behind them.

Marriott International (Indonesia & Malaysia) senior operations director Pak Masri said food is one of the most meaningful ways to connect guests to a destination.

“Through The Malaysian Kitchen, we are proud to showcase Malaysia’s rich culinary heritage while empowering our chefs to reinterpret regional classics in new and exciting ways.

“By bringing together Marriott Bonvoy properties across the country, we are creating a platform that celebrates local culture, supports culinary craftsmanship and offers guests a truly authentic taste of Malaysia,” he said.

From left: Chefs Hasnaerdawaty, Mohd Hairi, Hamizi, Kelvin and Mohd Fauzi with their special dishes at The Malaysian Kitchen 2026 launch at The St. Regis Kuala Lumpur.

The event featured five chefs from different Marriott properties, each presenting dishes that reflected their respective regions.

Putrajaya Marriott Hotel sous chef Mohd Hairi Sahmizam Rosli showcased coconut-based cuisine from Negri Sembilan and Johor.

His Daging Masak Lemak Cili Padi, featuring slow-cooked beef in coconut milk with bird’s eye chillies highlighted Negri Sembilan’s bold flavours, while Ayam Kuzi with Roti Jala reflected Johor’s festive heritage.

Renaissance Johor Bahru Hotel executive sous chef Hamizi Abd Hamid presented Johor favourites such as Kacang Pool and Mee Rebus Daging Tetel.

Among the dishes featured is Laksa Kedah, also known as Laksa Telok Kechai.

Le Meridien Kota Kinabalu executive sous chef Kelvin Kilin brought Sabah’s flavours to the forefront with Hinava Ikan Tenggiri, a citrus-cured mackerel dish that highlights the state’s coastal cuisine, alongside Sinalau Sapi or smoked beef, which reflected the heritage of the Kadazan-Dusun community.

From Courtyard by Marriott Kuala Lumpur South, chef Hasnaerdawaty Md Hanapi prepared Nasi Dagang Tradisi Kelantan served with Gulai Ikan Tongkol, as well as Daging Kerutuk Kelantan, both well-loved dishes from Kelantan.

The St. Regis Langkawi sous chef Mohd Fauzi Hashim presented Gulai Panas Ikan Tenggiri and Laksa Kedah also known as Laksa Telok Kechai highlighting the flavours of Kedah’s coastal communities.

These dishes and more are available at participating properties.