Preserving Malaysian heritage


  • Metro News
  • Wednesday, 10 Jul 2019

(From left) Elizabeth, Chef Ismail and Song holding the three special dishes prepared by him.

SEVERAL dozen diners had a chance to eat for a good cause at a charity lunch to raise funds for heritage conservation group Badan Warisan Malaysia (BWM).

The event, hosted by Sepiring Cafe in Sunway Putra Mall, was part of the restaurant’s inaugural charity buffet lunch series and featured a selection of heritage dishes from the different cultures in Malaysia.

Some of these dishes were created by celebrity chef Datuk Chef Ismail, who was roped in to collaborate for the event.

“We have been sharing a similar passion in our own ways to preserve both Malaysian culinary heritage and building heritage,” said TCRS Restaurants Sdn Bhd head of group marketing June Song.

She said the restaurant hoped to create awareness and a sense of pride among Malaysians about our shared culinary heritage, while enabling those who are passionate about food to contribute towards an organisation that strives to preserve and cultivate Malaysian heritage.

Guests enjoying authentic Malaysian cuisine at the charity event.
Guests enjoying authentic Malaysian cuisine at the charity event.

The main goal of BWM, a non-governmental organisation that has dedicated the past 36 years to heritage conservation through community education, engagement and empowerment, is to create awareness and public support for conservation to ensure the survival of Malaysia’s built heritage.

“Our work is to protect the identity of Malaysian heritage. With the support of many companies and individuals, we have been actually able to continue with our work,” said BWM president Elizabeth Cardosa.

“We believe that it is crucial to work together to ensure the continuation of our heritage,” she added.

The event featured a delicious spread of 15 items, but the highlights were the three authentic dishes prepared by Chef Ismail.

The dishes were rendang tok – a must-have dish during Hari Raya; Kuih Cara Berlauk, which is a popular dessert at any breakfast warung; and pulut kacau or wajuk, as they call it in other parts of the country.

“The dishes were made with much love and I have emphasised the details throughout the process of preparing them,” said Chef Ismail, adding that the younger generation should be exposed to traditional dishes from an early age.

Song said they have been looking to work with other organisations for quite some time now.

“When we came across BWM, we thought it would be a good opportunity to work with an organisation that is driven by similar motives as us,” said Song.

Tickets to the special charity lunch were priced at RM200 per person, with all the proceeds channelled to the heritage trust.


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