VALLADOLID: Diners in Valladolid are in for a treat as La Solana Restaurante are set to offer the Pearl of Borneo tapas by Chef Liew Kit Kiet starting today (12 Nov).
Known for its authentic Castilian dishes such as cocido (a hearty stew) and lechazo asado (baby lamb roasted in a wood-fired oven), La Solana Restaurante welcomed Chef Liew as a guest chef yesterday (11 Nov). During his visit, he conducted a hands-on cooking session with owner Luis Miguel, his son Alesandro Miguel, and their kitchen team.
During the session, Chef Liew demonstrated how to prepare the Pearl of Borneo tapas using authentic ingredients flown in from Malaysia, including laksa paste, glutinous flour, cinnamon, buah kulim (jungle garlic), spices, and star anise, among others.
This collaboration is part of the World Tapas Championship 2025 programme, where participating chefs take on guest chef roles at selected restaurants across the city.
Chef Liew described the experience as more than just a cooking session, as it allowed him to share his passion for food and the uniqueness of Sarawak laksa with the locals.
“Yes, there was a language barrier, but we managed just fine. Cooking is a universal language — we communicated through the food itself.
“It’s wonderful to see how eager they are to learn. I even found some similarities between Spanish and Malaysian traditions, which makes it even more special,” he said.
Chef Liew said he was honoured to represent Malaysia and introduce Sarawak’s signature dish to an international audience.
“I hope that through this tapas, people can learn more about Malaysia and Sarawak. Food has a way of connecting people, and that’s my main goal for this trip — to build connections through food,” he said.
For one week, the Pearl of Borneo tapas will be available exclusively at La Solana Restaurante, offering diners a unique opportunity to experience the rich and aromatic flavours of Malaysia.
