The Rizqun Coffee House (RCH) will introduce three Brunei delicacies; Prawn in Tempoyak Sauce (Udang Masak Tempoyak), Beef Kunyit (Daging Masak Kunyit) and Kelupis with Beef Rendang (Daging Rendang Kelupis) in support of Gastronomy Week.
The menu was prepared by the commis chefs of RCH Nursyafiqah binti Zamzuri, Nurul Amal Zunah binti Junee and Abd Azim bin Abdul Kadir during the Gastronomy Night at the fine dining eatery.
The commis chef are undergoing training with RCH chefs for the BIMP-EAGA culinary competition next week. The competition will be held at International Convention Centre (ICC), Berakas. According to Nurul Amal Zunah, the idea for Prawn in Tempoyak Sauce came during the training session with the chefs.
One new dish will be requested by the head of chef once a week.
It will be presented during the food promotion or upon request.
Chefs will comment on the menu and shared cooking techniques to enhance their knowledge.
“RCH is a fine-dining eatery, we have the standard in preparing all the food,” she said.
Meanwhile, Nursyafiqah added they will participate in the BIMP-EAGA Culinary Competition this month.
The competition will provide the best platform to learn about the culinary world.
Several restaurants in the country will also participate in the competition as well as BIMP-EAGA country members. “We are still undergoing our training with our head of chefs to create a fusion, modernised menu,” she said.
Abdul Azim, a trainee from IBTE Sultan Saiful Rijal Campus attached for six months at RCH said the opportunity allowed him to use his skills alongside his team members.