From chilli soft shell crab pasta to the infamous cendol, Brunei Food Awards (BFA) recently crowned 44 restaurants and eateries featuring 70 of their best dishes.
Among the top winners, bagging the most awards were the Satami Group of Companies taking home eight awards altogether, this was followed by Excapade Japanese Cuisine and Kaizen Sushi both taking home six awards.
Miming Kedayan took home the best dish award for its signature wajid dish, popularly known as ‘Wajid Temburong’.
The family business began at Tamu Aneka Temburong in the late 90s and became a household name for its signature steamed glutinous rice that is cooked slowly in aromatic palm sugar and santan (coconut milk).
“This award is a good recognition for our family’s years of hard work,” said the owner, Miming, adding that their consistency and dedication to the family recipe are key factors to their 20 years of success.
In addition, Chop Jing Chew and Nasi Katok Mabohai were both awarded the lifetime achievement award. The restaurants were recognized as having created a significant impact on the food culture in Brunei.
Chop Jing Chew etched its place in Brunei’s history as a significant part of the food and beverage industry. Founded by Han King Juan, the restaurant was named after his hometown in China and has been around since 1946.
“My family and I are very happy and proud of my grandfather’s (Han King Juan) achievement,” said Han Yei Siew, grandson of Han King Juan.
“This award is dedicated to him, he spent so much time on his business just for the future of his next generation,” he added.
Chop Jing Chew also won the best food award in the bun category, for their legendary ‘Roti Kuning Kahwin’, a pillowy soft yellow bread filled with their homemade kaya and premium butter.
“This award is also dedicated to our loyal customers, without them this would not have been possible,” Han continued.
Since September of this year, a total of 336 restaurants and eateries from all four districts of the sultanate submitted more than 800 of their best dishes for evaluation.
According to BFA, the evaluation was based on the EAT Methodology standard utilised by the World Food Championships that take into account three evaluation criteria: the execution, appearance and taste of the dish.
BFA recognises and awards the best dishes of both local and international cuisines with an aim to promote and invigorate the growth of the Brunei food and beverage industry.
“The food awards does not only represent just the best of food but also the best of people who have spent tireless time in their efforts to provide the best quality food to the people of Brunei Darussalam,” said BFA CEO Haji Nasir bin Dato Paduka Latif in his speech.
BFA further stated that they plan on opening up more competition next year that feature categories such as ‘Best Restaurants’, ‘Best Catering’ and ‘Best Chef’.
The Bruneian | BANDAR SERI BEGAWAN