13 hotels present Hari Raya cakes to TYT
Published on: Monday, April 08, 2024
Juhar and Norlidah looking at a cake presented to him.
Kota Kinabalu: Ahead of the Aidilfitri celebration, 13 cakes were presented by leading hotels in the State to Yang di-Pertua Negeri, Tun Juhar Mahiruddin and his wife Toh Puan Norlidah R.M Jasni.
During the cake presentation ceremony, various types of cakes were featured with eye-catching and creative presentation ideas at Dewan Seri Kinabalu, Thursday.
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Sutera Harbour Resort stole the show with a replica of the Tun Juhar Mosque in Kampung Sukau, Kinabatangan with six types of cakes on the left and right of the replica weighing 80kg, namely Lapis Surabaya cake, Eggless Carrot Cake, Rich Chocolate Brownies, English Fruit cake, Chocolate Moist Cake and Pineapple Coconut Mousse.
The cake took five days to be prepared by Executive Pastry Chef, Kris Budiarto, 46, and Pastry Chef, Junaidi Jainuri while a variety of pralines, dates, macarons, Baklava and Tahini Halwa were also served.
Shangri-La’s Tanjung Aru and Shangri-La’s Rasa Ria Resort appeared unique with a presentation of 500 date chocolate flavoured cupcakes and Cheese Walnut Carrot Cake with a total weight of 100kg.
The cupcakes were displayed on a three-tier drawer cabinet themed Ghazal Hari Raya Aidilfitri which was prepared within seven days by five members of the hotel led by the Executive Pastry Chef, Hanafiah Ahmad, 45 assisted by Dayangku Siti Nur Azreenah Ag Bolkiah, 28, Barron Bill Linus Saguman, 33 and Shwan Christiandee, 21.
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Based on the Ramadan Bazaar concept, Hyatt Regency Hotel presented a 100kg Chocolate Brownies with Cranberry and Macadamia Nuts cake produced by five people led by Chef Awang Mohd Yuzrinizam, 37, and Awang Sharil Fitri, 25, which took two weeks to complete.
The Hilton Hotel is no less spectacular with a 10kg Pandan Date Cake prepared by Pastry Chef Dannevien Casimir, 41 and Raydelia Christin, 26 with the concept of Ramadan and the village celebrating Aidilfitri.
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In the meantime, the 35kg Cappuccino Chiffon with Butter Cream cake presented by Hotel Le-Meridien with a rehal replica took two weeks to be designed by Sous Pastry, Shazulyssa Sharun, 32 with another friend.
The Sabah International Convention Centre (SICC) also came up with a Ramadan-themed English Fruit Cake weighing 52kg which was prepared in three weeks by three staff led by Chef De Partie, Marshel David, 36, Martha Edward Santani, 33, and Cath Wong Siaw Chun, 36.
With the Arabic Teapot concept, Hotel Promenade led by Pastry Chef, Abdul Nazri Maning, 45, also presented a 60kg vanilla butter cake made in three days by four workers.
Juhar expressed his gratitude and said all the cakes would be donated to orphanages and homes for the elderly.
Also involved in the cake presentation are Hotel Horizon, Palace Hotel Kota Kinabalu, Nexus Resort Karambunai, The Klagan and Majlis Datuk Negeri Sabah (MDNS).
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