| Daniel Lim |
GASTRONOMY Week has arrived in Belait District.
Over 15 restaurants from around Brunei are taking part in the Gastronomy Week, in a bid to showcase their abilities, whilst at the same time, improve and promote the Bruneian cuisine to the community and the world.
Two of the restaurants involved in Gastronomy Week that can be found in the Belait District are V-Plaza Hotel and Keoja Hotel.
A ceremony to mark the lauching of Gastronomy Week in Belait yesterday at Keoja Hotel was graced by Minister of Primary Resources and Tourism, Dato Seri Setia Awang Haji Ali bin Haji Apong. Also present was Belait District Officer Haji Haris bin Othman as well as Legislative Council (LegCo) members from Belait, YB Haji Abdul Hamid bin Haji Mumin, Penghulu of Mukim Liang, and YB Hanapi bin Md Siput, the Village Head of Kampong Labi I.
The Head Chef of V-Plaza Hotel, Suhaimi Abdul Kadir, told the Bulletin, “This event allows us to showcase our creativity in presenting Bruneian cuisine.”
The Minister of Primary Resources and Tourism, Dato Seri Setia Awang Haji Ali bin Haji Apong, in a group photo with heads chefs, staff members and other participants. – HAJAH SAEMAH KEPLI
The Minister of Primary Resources and Tourism assisting one of the chefs to prepare Bamboo Chicken. – PHOTOS: DANIEL LIM
Head chefs presenting some of their featured food.
The chef has 23 years of experience in the culinary world and having stayed in Brunei for five years, he sees a huge potential to promote Bruneian cuisine for the world to enjoy.
The food presented at the event will also be part of a featured menu from February 22 to 26 at restaurants in the Keoja Hotel and V-Plaza Hotel as an activity of Brunei’s National Day celebration.
At yesterday’s event, certificates of participation were also presented to the restaurants involved and received by their head chefs. The guest of honour and attendees then sampled some of the food. The minister expressed his hope that such events would not only help promote local cuisine and raise it to a higher standard, but also encourage the youth to take an interest in the culinary field.
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