KUCHING, Nov 13: A taste of Sarawak has made its mark on the international culinary stage, with Miri-born chef Kenny Gan winning third place at the 10th World Tapas Championship in Valladolid, Spain, with his creative take on the traditional pansuh dish.
His award-winning creation featured wild patin (silver catfish) from the Baleh River in Kapit, transformed into a croquette filled with patin mousse. Bario rice was used to thicken the pansuh broth, prepared using fish bones, prawn shells and torch ginger flower (bunga kantan).
The dish was among the highlights of the State’s ‘Sarawak Gateway to Borneo’ showcase, which also introduced international visitors to Sarawak’s distinctive ingredients and flavours, including dabai and bunga kantan.
