Kota Kinabalu: Sixteen hotels presented cakes to Head of State Tun Juhar Mahiruddin on the occasion of Hari Raya Aidilfitri.
Tun Juhar and his consort Toh Puan Norlidah R.M Jasni were present to witness the cake presentation.
Juhar said the cakes will be donated to welfare institutions and orphanages around Kota Kinabalu and nearby districts.
Chef Pritchard Ligadu from Sutera Harbor Resort presented a replica of the Puteh Nur As’ Sofia Mosque, that will be built in Kg Surapit, Papar, in the name of Toh Puan Norlidah’s great-grandfather. Juhar and his wife with the team from Dreamtel Hotel.
SPONSORED CONTENT Shell’s Access to Energy helps power lives of isolated communities in Sabah Kota Kinabalu: In 2017, Sabah Shell Petroleum Co Ltd (SSPC) launched Access to Energy (A2E), a Shell Social Investment programme aimed at providing affordable and continuous supply of electricity from renewable sources for communities who live without connection to the electricity grid. Read more The replica of the mosque was covered in sugar icing, made of nestum cake and Sabah banana chocolate cake as the left and right side of the mosque, equipped with a date cake studded with pineapple and durian in the shape of a small biscuit in front of the mosque, weighing 50kg.
The presentation of a 50kg date butter cake by Chef Abdul Nazir Maning from Promenade Hotel, taking shape as a replica of the Sandakan District Mosque also evoked the memories of Tun Juhar and Toh Puan Norlidah.
According to Nazir, it took three days for his three assistants and himself to prepare the concept of the cake presentation.
In addition, the presentation of a 30kg red velvet cake with the “Suasana Hari Raya” concept had taken a week for two North Borneo University College tutors, Nur Syafiqah Abd Malil and Angie Olivia Richard, to complete. The Hari Raya cake from Nexus Resort & Spa.
Also attracting attention was Dreamtel Hotel’s chocolate cream cheese frosting date cake that formed a replica of the Kota Kinabalu City Mosque weighing 30kg, which was the work of Chef Lowel Padua and his two assistants completed in three weeks.
Meanwhile, Le Meridien Kota Kinabalu also chose the City Mosque as a replica for their cake, weighing 80kg, made by five chefs led by Chef Mohd Supian Idrus.
His assistant Chef Shazulyssa Sharun who is a Kota Kinabalu Polytechnic culinary graduate revealed that the coconut pandan cake took two weeks to complete.
For the first time, the Majlis Datuk-Datuk Negeri Sabah (MDNS) led by its President, Datuk Claudius Roman and Datuk Abdul Kadir M.E Sikkandar participated with a cake ordered from BTC Bakery which is a 20kg opera cake that was prepared within six to eight hours. Juhar and wife with the cake from SICC.
Abdul Kadir said the presentation of the cake is based on Aidilfitri colors, featuring shades of green mixed with a little red and yellow woven like a “ketupat”.
Also participating for the first time were the “Jaksa Pendamai” and the Kadazan Dusun Cultural Association (KDCA) with three cakes, including a 6kg butter cake.
Based on the Raya buffet concept Chef Awang Mohd Yuzrinizam Ag Mat Yussof from Hyatt Regency Hotel was inspired to make a chocolate cake with bread and sugar weighing 250kg, made with the manpower of five chefs which was completed within a week.
Most prominently, Shangri La Tanjung Aru Resort and Shangri-La’s Rasa Ria Resort made a striking difference with a cake that had musical elements and 300 cupcakes forming a tiered gown worn by Vivean Kong who is also the Food and Beverage Customer Service Officer. The idea was sparked by Chef Rahizan Ramli, assisted by his four colleagues who took a week to bake cupcakes with four flavors – chocolate, pistachio, red velvet and carrot.
Also involved in the cake presentation at Dewan Seri Kinabalu were Horizon Hotel, Nexus Resort Karambunai, The Klagen group of Hotels, Palace Hotel Kota Kinabalu, Hilton Hotel and Sabah International Convention Center (SICC).
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