Growing up in a village, eating traditional dishes prepared by his elders left a lasting impression on Chef de Cuisine Rondihon Stimol.
Kadazandusun delicacies, such as pickled bambangan and tuhau, both indigenous plants in Sabah, or dishes such as pinasakan basung and ambuyat, were his staple back then.
As he rose through the ranks in the many five-star kitchens he worked in the last 20-odd years, Rondihon felt inspired to reach out to his roots and memories in preparing an authentic local menu for the kitchen he heads at Le Meridien in Kota Kinabalu, Sabah.
The 45-year-old chef did just that, and the dishes won top honours in the Hospitality Asia Platinum Awards (HAPA) Regional Series 2016-2018.
Rondihon is now the reigning HAPA Asian Master Chef — Master of Authenticity.
On top of that, the hotel also won the HAPA Extraordinary Concept Dining for its Latest Recipe Restaurant, which serves dishes based on Rondihon’s creations.
He was presented the two awards in Kuala Lumpur recently.
Rondihon said local dishes were promoted at the hotel under a menu titled Tampatan — Taste of Discovery.
Judges from HAPA came twice to the hotel to sample the dishes, the first round openly, and discreetly in the second round.
“In the first round of judging, they appeared surprised with the unique dishes as they never had anything like that before,” he said, adding that the judges tried the signature dishes, bambangan chicken and ambuyat.
The chicken is marinated with bambangan, a mango-like fruit found only in Borneo, and balanced with local herbs and spices before it is baked.
Ambuyat is a starchy bland substance derived from sago palm and is served with condiments.
Other dishes included in the Tampatan menu are the hill rice; hinava, or lime-cured fish; tuhau, or pickled wild ginger, as well as pinasakan, or turmeric fish broth.
“I have a great team of passionate chefs and kitchen hands, who are enthusiastic as I am when it comes to traditional dishes because for those who grew up in Sabah, we have a special connection with the dishes.
“To me, the award elevated our unique dishes to a higher level of acceptance. And, as a chef, it’s my contribution as well as that of the hotel’s, towards promoting Sabah to food lovers around the world.
“The way I see it, visitors who come to Sabah will get a taste of what the state is all about through our traditional delicacies.”
He also dedicated his awards to his grandmother and other elders who inspired as well as taught him how to prepare the traditional dishes.