The experience has been awesome, for there are so many things to see and learn from. Malaysia’s population count stands at a staggering 27 million and is considered one of the rapid developing nation; very rich in its resources. It is with this backdrop that Malaysia offers to the rest of the world its unique exotic cuisine. Malaysia is a haven for many things beginning from food…
Chefs John, Ishak, Simione and Kuarruazaman at the Nirvana Ballroom, Crowne Plaza, Mutiara Kuala Lumpur, Malaysia
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I have had the privilege of working alongside Malaysians in the tourism arena and believe that it is a good influence for service-oriented workers here in Fiji. The skills and knowledge level is very high, and it is very encouraging to note that the Malaysian government will go the extra mile to take care of its people who drive their economy, not to mention that the people here in Malaysia have strong work ethics and are a cornerstone of their recognition in the global world of progress.
The tourism target market consist approximately 76% Asians, including their mega-rich Arab cousins and the Indians. The remaining portion is for the western clienteles. Asians in this respect include Thais, Vietnamese, Cambodians, Chinese, Japanese and the Indonesians. There are daily bus loads of tourists who frequent the ‘hot spots’’ in Malaysia, particularly Kuala Lumpur.
From a personal and professional perspective, I would like to see government place a lot more emphasis to drive and support and improve our agricultural sectors (including aquaculture) in terms of:
· Recruiting new and educating aspiring farmers
· Maximizing land utilization
· Undertaking crop diversification (increase the range, particularly the ones that we import)
· Introducing organic farming techniques, long term benefits for our citizens
· Providing facilities to support modern techniques of cultivation
· Providing farm expertise and training/development/motivational sessions
· Introducing appropriate harvesting, cleaning and packaging to a high standard
· Availability of safe and hygienic transportation of goods including storage or holding temperatures
· Identifying and establishing local markets as well as potential import capacity
· Subsidizing certain associated costs and ensure an affordable rate for the local consumers
We chefs are at the last few phases of the cycle prior to consumption as we rely heavily on famers to provide us quality produce so that we are able to produce quality menus. We will be too happy to use any locally grown produce in our menus, and that is not a problem, however the problem would be getting consistent quality and quantity produce all seasons.
And I would like us to do what we have been doing – buying local – but let’s use our network to learn the best ways of creating great dishes for our families – bring out that creativity in you. If anyone has a special way with breadfruit or ‘cooked roti gone terribly hard’, kindly share that with the rest of the family. Till then, thank you very much and keep on creating those wonderful dishes!
