BY JACINTHA JOLENE
OVER the course of a week, Michelin-starred chef Tam Kwok Fung immersed himself in the state’s rich and diverse culinary landscape.
And as things turned out, his maiden trip to Sarawak proved to be a truly eye-opening experience.
From Miri to Sibu, Mukah, and finally Kuching and Serian, as part of the Magnificent Sarawak: Gastronomy Adventures programme led by acclaimed chef Addison Liew, Tam, together with fellow chefs Xu Jingye and Eduardo Vargas, sampled local indigenous dishes, explored bustling markets and drew inspiration from Sarawak’s natural abundance.
A master of contemporary Cantonese cuisine, Tam continues to innovate through his award-winning restaurant, Chef Tam’s Seasons at Wynn Palace Macao, which draws inspiration from the 24 solar terms of Chinese tradition. By blending seasonal ingredients with modern techniques, he celebrates nature’s rhythm and the art of refined flavour.
Under his leadership, Tam’s Seasons has earned two Michelin stars, the “Highest Climber Award” with a #72 ranking on the extended World’s 50 Best Restaurants list, and the #9 spot on Asia’s 50 Best Restaurants 2025. The restaurant was also named “Best Restaurant in Macau” and received a Black Pearl Diamond, while Tam himself was honoured as “Chef of the Year” by the Black Pearl Restaurant Guide (2023) and recognised in SCMP’s 100 Top Tables 2025.
Journey of culinary connection
On his first visit to Sarawak, Tam made sure to savour every culinary experience during the week-long gastronomy tour.
“I’ve been tasting many different dishes with our team and discovered some truly fascinating ingredients—fruits and vegetables I’ve never seen or tried before.
“It’s incredibly inspiring and exciting to think about how we can use these unique local ingredients to create something special together,” he said.
He was particularly captivated by the freshness and variety found in local markets.
“When I visited the local fruit and vegetable markets, they were all top quality. Some of the items I’ve never seen before like the wild mango (bambangan) and special kind of jackfruit (buah tarap), they taste great. In Hong Kong and Macau, I’ve never seen this before.
“I will bring this memory back and share it with my friends,” he said, adding that he was particularly impressed by the local Chinese cuisine.
“Some of the meals featured Hakka and Fujian influences, and the local flavours were beautiful and they truly represent Sarawak’s rich food culture at its best.”
Mutual respect among chefs
Tam shared that the collaboration among the three chefs was grounded in trust, friendship and a shared passion for culinary excellence.
“Addison and I go way back—we used to work in the same company,” he recalled.
“He’s passionate, always eager to learn, and has remarkable skills in both Chinese and French cuisine. I truly respect his craft.”
He also spoke highly of his fellow collaborators, including Xu, with whom he has exchanged professional experiences over the years.
“We’ve cooked in each other’s restaurants as guest chefs,” he noted.
As for Eduardo, Tam expressed equal admiration and confidence in his abilities.
“Even though he’s Peruvian, he’s very well known in the China market, and his cooking style suits the Chinese palate beautifully,” he said.
Glimpse of what was cooking
The chefs’ journey through Sarawak culminated in an exclusive dinner called the Tok Panjang Sarawak, where local ingredients took centre stage.
The dinner was officiated by Minister of Tourism, Creative Industry and Performing Arts Datuk Seri Abdul Karim Rahman Hamzah, where the four chefs were appointed as Sarawak Gastronomy Explorer.
