Abdul Karim trying his hand at preparing the traditional Iban cuisine tumpik, with the help of Chef Laura Jane Bara. — YAP CHEE HONG/The Star
PASSIONATE and adventurous, Chef James Won once dove into a river in a remote village in Sarawak for the “best ingredients”.
It was in the wee hours, when the waters were calm. Won was foraging for mussels and wanted to have them fresh for his next meal. Suddenly, splashes disturbed the calm river. Much to his surprise, several villagers stood on the riverside behind him, throwing rocks into the water a few metres away.
