An important milestone in preserving Terengganu’s culinary heritage was achieved recently with the official launch of “Sedap Do’oh: Menjejaki Resipi Warisan Terengganu”, officiated by His Royal Highness the Regent of Terengganu, Tengku Muhammad Ismail Ibni Al-Wathiqu Billah Sultan Mizan Zainal Abidin.
The launch ceremony, held at World Trade Centre Kuala Lumpur (WTCKL), was attended by members of the Royal family, representatives from ministries and government agencies, academics, gastronomy and hospitality industry professionals, members of the media, as well as sponsors and strategic partners.
Published by RichTalents International College (RTiC), the book is the result of nearly three years of research, documentation, recipe development, food photography and data collection involving lecturers, students and local culinary experts.
According to RTiC Founder and Chief Executive Officer, Prof. Dato’ Chef Zam, the book is more than just a cookbook — it is a cultural documentation that captures the history, identity and way of life of the Terengganu community, passed down from one generation to another.
“Heritage is not only found in historical buildings, old manuscripts or performing arts. Food is also an important cultural heritage because it tells the story of history, values and the identity of a community. When a traditional recipe disappears, we are actually losing a part of our own history,” he said.
Terengganu is widely recognised for its unique gastronomic identity, influenced by its location along the South China Sea. Ingredients such as fresh fish, squid, prawns, coconut milk, shallots, ginger, fenugreek and galangal form the foundation of many traditional dishes from the state.
However, according to Prof. Dato’ Chef Zam, the true uniqueness of Terengganu cuisine lies in the wisdom of previous generations who successfully created complex and flavourful dishes using simple ingredients and traditional tools.
The book “Sedap Do’oh: Menjejaki Resipi Warisan Terengganu” also features a collection of traditional recipes and dishes that are becoming increasingly rare, including heritage delicacies such as Kueh Keang, Tonyoh Ubi, Nekbat, Qasidah, Urat Jati, Ba’it and Nasi Telur, many of which are becoming less familiar among younger generations.
“This phenomenon is worrying because many people today no longer recognise the traditional food of their own state. Therefore, efforts to document culinary heritage can no longer be delayed,” he added.
The book is published in a practical and affordable paperback format, with the aim of making it accessible to the wider community, including homemakers, culinary students, young chefs, food researchers and local gastronomy enthusiasts.
Beyond documenting recipes, the project also served as a learning platform for RTiC’s Culinary TVET students, who were directly involved in the preparation of dishes, food photography and research throughout the development of the book.
“For us, true success is not merely producing a book, but ensuring that this heritage knowledge and skills can be passed on to future generations who will continue the nation’s culinary legacy,” he added.
Prof. Dato’ Chef Zam also expressed his appreciation to His Royal Highness the Sultan of Terengganu and Her Royal Highness the Sultanah of Terengganu for their encouragement and support towards the project since it was first proposed nearly three years ago.
He also extended his gratitude to the Ministry of Tourism, Arts and Culture Malaysia (MOTAC) for its support through the Cultural Sector Support Grant (GSSK), as well as World Trade Centre Kuala Lumpur (WTCKL) as the Location and Hospitality Strategic Partner for supporting the launch event.
Appreciation was also extended to the sponsors and supporting partners who played an important role in making the publication and launch of the book possible, including Rasaku, Eddiey Mokku & Catering, Rempah TokMa, MekNoor Nasik Dagang, Royale Talam, Choco Albab, Mamart Food, Adia Global (M) Sdn. Bhd., WM Heart Resources, Narqes, Luxcrime, Envora, Julyme and Kundal.
The support reflects the shared commitment among the food and beverage, education, beauty, lifestyle, hospitality and media sectors in preserving and elevating Malaysia’s gastronomic heritage.
As a documentation of Terengganu’s culinary heritage, “Sedap Do’oh: Menjejaki Resipi Warisan Terengganu ” is hoped to become an important reference in preserving, celebrating and introducing the state’s culinary treasures to present and future generations.
