Kota Kinabalu: Melvin Gatu knows all about whipping up popular foreign cuisines from French to classic Malay dishes. But nothing pleases him more than preparing dishes that would remind Sabahans both within and outside the state about Sabah.
“Even with a culinary education that spans international styles, I always return to Sabahan food. “It’s not just a taste, it’s an identity,” said the 34-year old chef from Ranau.
For Melvin, preserving Sabah cuisine means more than nostalgia. It’s a mission to spotlight a diverse, often under-represented food culture and make it relevant for new generations.
“Whether it’s Dusun, Bajau, Murut or any other group, our food reflects our identity. To me, it’s not just about cooking. It’s about reconnecting people with their roots,” he said.
He has also been experimenting traditional Sabah flavours using Maggi as a tribute to Kaamatan and Sabahans.
“I grew up watching my mom cook. Every Saturday, we would go to the tamu, our local market, where she taught me to choose ingredients with care. “Those memories shaped the way I cook today.” he said.
As Sabah celebrates Kaamatan, the Harvest Festival, Melvin honours the season with two recipes that reflect the heart of the occasion – Nasi Goreng Losun Ikan Masin with Maggi Cukup Rasa, and Ikan Basung Goreng marinated with Tuhau, a fragrant wild ginger native to Sabah.
Both dishes highlight the synergy between traditional ingredients and Maggi products. A brand that has long been a staple in East Malaysian kitchens.
“Using Maggi Sambal Tumis or CukupRasa allows us to create authentic flavours with convenience, especially for the younger generation,” he said.
As part of this year’s collaboration, Maggi is not only showcasing Melvin’s unique recipes but also supporting his journey in championing East Malaysian flavors on a national stage.
Looking ahead, Melvin hopes to see Sabahan dishes like Lino Pot or Tuhau Ikan Basung Goreng reach dining tables beyond Sabah.
“I want the world to know our food. Just like Italian or Thai cuisine, Sabahan food deserves the spotlight.”
As the Kaamatan festival fills homes with the aroma of rice, roots, and community, one thing is clear – with chefs like Melvin leading the way, the future of Sabahan cuisine looks bright.
