Date: 2 October 2027
Duration: 4 hrs
Hours: 9 AM - 1 PM
Registration Deadline: 27 September 2027
Indigenous traditions. Wild ingredients. Borneo's unique flavours.
Venture into the culinary landscapes of Sarawak and Sabah, where indigenous food traditions and ingredients from the land create some of Malaysia's most distinctive dishes. In this Borneo's Wild Flavours workshop, you will prepare:
- Bario Rice: Discover the character of this treasured highland rice from Sarawak.
- Manok Pansoh Ayam Kampung: Traditional chicken cooked in bamboo, reflecting the heritage of Sarawak's indigenous cuisine.
- Hinava-Sada: Explore a distinctive Sabah-style fish preparation inspired by local culinary traditions.
- Wild Jungle Shoots Tumis Belacan: Stir-fried wild jungle shoots enhanced with the savoury depth of belacan.
Discover the ingredients, techniques and cultural traditions that make Bornean cuisine so distinctive. From bamboo-cooked chicken to vibrant local produce, experience the wild, earthy and deeply rooted flavours of Sarawak and Sabah at Le Cordon Bleu.
Note:
♦ 12 seats available per workshop
♦ Certificate of participation will be awarded
♦ Age 17 & above
♦ All equipment and ingredients are provided
♦ First-come-first-serve basis
* Please check with us via WhatsApp at 019-3052586 or email malaysia@cordonbleu.edu for availability and promotions. Discount is not applicable for website sign-ups.
* All Pictures shown are for illustration purpose only