Syed Muhammad (left) and Seeni Mohd showing how they cook the dish. — Photos: LIM BENG TATT/The Star
IN an ambitious culinary endeavour, a university graduate will make a Malaysia Book of Records (MBR) attempt by frying 10,000 plates of mee sotong non-stop for 24 hours.
Syed Muhammad Hafiz Seeni Mohd, 24, is gearing up to make waves starting from 5pm on June 22, in front of the Town Hall at the Esplanade.
The attempt, in the presence of MBR officials and guest-of-honour Chief Minister Chow Kon Yeow, will involve three generations of his family – next to Syed Muhammad will be his father Seeni Mohd Sheikh Abidin, 47, and his 80-year-old grandfather Sheikh Abidin AKM Mustapha.
The applied science (bioindustry technology) graduate said the attempt to enter the record books was also to mark the 46th anniversary of the family’s involvement in the mee sotong business.
Syed Muhammad said the 10,000 plates of the noodle dish would be distributed for free to the public during the event.
He said the effort was supported by the Young Muslims Sports Club, which was responsible for painting the country’s longest Jalur Gemilang mural along the Jalan Tanjung Tokong-Jalan Tanjung Bungah about 10 years ago.
“During the event, we will serve the public using biodegradable plates and takeaway containers,” he said.
Mee sotong introduced by Sheikh Abidin in 1977. — Photos: LIM BENG TATT/The Star
To avoid any interruptions, he said the three of them would take turns frying the noodles.
Syed Muhammad said a permit to hold the event had been obtained from the local council, and apart from the 10,000 plates, he would also prepare 5,000 extra plates of the dish.
“Mee sotong is a favourite with the people, and I am positive that I can achieve this feat with my father and grandfather,” he said at his shop here.
Syed Muhammad said the mee sotong business was pioneered by Sheikh Abidin in 1977, with their first roadside stall in front of the Raja Tun Uda ferry terminal.
“The business was later relocated to Sri Weld Food Court when my father took over.
“After I graduated in January, I helped open another branch in Penang Road,” he said.
The eldest of three siblings and former St Xavier’s Institution student said his ambitious endeavour was more than just a culinary challenge for him.
“It represents a celebration of Malaysian culture and tribute to its diversity of flavours.
“By attempting to set a new record, I hope to inspire fellow food enthusiasts and ignite not only passion for culinary excellence but also to make green practice a habit among the younger generation,” he said.
