The million-dollar question.
For years, many of the brightest Malaysian culinary talents looked abroad to expand their horizons, often heading for seemingly greener pastures in Europe, north America or other culinary hotspots in Asia.
But now that the Michelin Guide has officially entered the Kuala Lumpur and Penang dining scene, 2023 could potentially be the year that many established and experienced born-and-bred Malaysian culinary stalwarts finally return to home ground, now that there is a chance to stand out here. Mui says he foresees that it is not only talented Malaysian chefs that will be coming back to work in the restaurant industry; sommeliers and managers are also likely to want to work in the local dining scene too. — SHHHBUUULEEE
Getting on the prestigious Michelin Guide is often a point of pride, but perhaps more importantly, it has a huge impact on traffic to restaurants bestowed this honour. Tham for instance, reports that since making it onto the Michelin Selected restaurants, both Skillet and Beta have seen a 20% surge in international guests.
“Yes, there are a lot of rumours that Michelin-starred chefs will be coming to Malaysia, so I definitely would see hopefully more chefs come in from overseas and start to teach younger chefs better techniques and start to see cuisines be elevated in the coming years,” says celebrated local chef Darren Chin, whose famed restaurant DC is one of only two restaurants in Kuala Lumpur to earn an elusive Michelin star.
“A Michelin star is always a good accreditation to have and it is every chef’s dream to earn that one star. So I need to maintain that and what I have learnt is that having one star gives you confidence and a better understanding about yourself and the direction to go. It gives you a launch pad to further push yourself and look at yourself in terms of the dishes that you represent.
Now that Dewakan has put progressive Malaysian cuisine on the map, it is highly likely that others will look to follow in Teoh’s pioneering footsteps in 2023.and Akar. I don’t know how sustainable these restaurants will be, because Malaysians still balk at paying huge sums of money for local produce when they could get it for far less somewhere else.
“Yes, I definitely can see more restaurants championing local produce. In turn, I hope more local producers can give us better quality produce instead of exporting the best stuff to Singapore, which is what farmers have been doing all this while. We want to support local produce, so if the quality is good, we are willing to pay more,” says Tham.
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