Elevating Minangkabau Cuisine to International Level, Chef Vindex Presents Local Flavors without Changing Them

Kapanlagi.com - There is always a way to promote local wisdom. This is what Celebrity Chef Vindex Tengker is currently doing. Known as one of the chefs who always introduces local flavors with a five-star hotel presentation, Chef Vindex is now trying to promote local Minangkabau cuisine.

Interestingly, Chef Vindex adopts a unique concept to transform local Minangkabau cuisine into an international presentation without altering its original taste. The result of Chef Vindex's cooking is presented exclusively at Hotel Grand Inna Padang, West Sumatra.

There is a purpose behind Chef Vindex's action, which is to maintain the existence of local Minangkabau cuisine and to enhance its popularity among both local and international communities.

Some of the dishes that Chef Vindex modifies in terms of presentation without changing the taste include Soto Padang, Gulai Ikan Kakap, and the dessert dish Lemang Tapai, which will also undergo modifications in presentation.

"This event is one of the platforms to introduce the typical culinary delights of Ranah Minang to the Indonesian people and tourists," said Chef Vindex in Padang, Wednesday (15/1/2020).

According to him, the dishes will not change the widely known distinctive taste, but they will have an international touch.

As the saying goes, "the eyes are the windows to the heart," and the same goes for food. When people see it, they will be interested in tasting it. Only after tasting the food will they truly appreciate its deliciousness.

"So, we have to make people interested in the presentation first," he said.

Moreover, he added that there used to be a perception among the public that food in hotels is not tasty. However, that is no longer the case. Nowadays, there are also local and traditional Indonesian dishes available in hotels.

"The menu in hotels is now diverse and includes local specialties, not just fried rice, fried noodles, or chicken porridge," he explained.

Furthermore, he mentioned that some people believe that Padang cuisine is high in cholesterol. However, that is not the case if it is cooked properly and using natural ingredients, not instant seasonings.

"Padang cuisine is not bad, in fact, it is healthy as long as the ingredients used are truly natural," he said.

In the same occasion, the President Director of PT Hotel Indonesia Natour, Iswandi Said, stated that the hotel industry continues to develop various products, including the food menu.

He explained that the development of the culinary world has given rise to attractive concepts, thanks to the innovation and creativity of experienced chefs. Especially for local cuisine with an international touch in terms of presentation.

This event is also an effort to preserve and uphold local culture by collaborating with Chef Vindex, who has extensive experience in the culinary field.

"The menu created by Chef Vindex will be introduced tonight in front of the invited guests at Hotel Grand Inna," he added.

Padang Contributor: Novia Harlina

(kly/tmi)