VALLADOLID: La Solana Restaurante owner Luis Miguel was full of praise for Sarawakian chef Liew Kit Kiet’s Pearl of Borneo tapas, describing it as an impressive and creative blend of new flavours for Valladolid’s dining scene.
Having hosted the Sarawak-born chef as part of the World Tapas Championship 2025 programme, Miguel said he was delighted that the collaboration had introduced a distinctive taste of Malaysia to local diners.
“The tapas are very good and very elaborated — you can really see the effort and creativity.
Events like this are great for the city because they bring together people from many countries. It’s something we must keep — it’s very important for Valladolid,” he said.
Known for its lechazo asado (baby lamb roasted in a wood-fired oven), La Solana Restaurante has been a culinary landmark in Valladolid for over four decades.
Miguel represents the third generation of his family to run the establishment, which is celebrated for its traditional Castilian dishes such as cocido (a hearty stew), soups, and other regional specialities.
Despite his restaurant’s deep roots in Spanish tradition, Miguel said he enjoyed the chance to experience something different through Liew’s Pearl of Borneo tapas.
The Pearl of Borneo is a creative interpretation of Sarawak Laksa, prepared with authentic Malaysian ingredients.
“It’s very good and very well made. It has a unique taste and is very well prepared,” he said.
The collaboration is part of the World Tapas Championship’s cultural exchange initiative, which invites chefs from around the world to partner with Valladolid restaurants and showcase their culinary artistry.
Miguel, who will travel to Sarawak next year for the World Asia Tapas Competition 2026, said he looks forward to deepening such gastronomic collaborations.
“We travel a lot around Spain and Latin America through different collaborations, and it would be an honour to visit Asia, especially Sarawak. It’s a new experience — to learn, to share, and to bring something from here to there,” he said.
