BESPOKE

Luxury Personified

Fine-tuned accoutrements according to personal taste and be part of the craftmanship in the process.

TENUN 2019 is proud to host skilled Sarawak-centric fashion brands and artisans, serving as a gateway for their craft to reach global recognition.

Bespoke Corner will also house an array of collection of locally made handcrafted goods in collaboration with Tenun.

Bespoke: hand-down

Bespoke is synonymous with individuality and character, it could come in the form of products or services. A process that let artists’ deft handiwork or talents and heartfelt efforts truly shine should be passed down the generations in order to preserve the invaluable knowledge and mastery.

Catch our craftsmen in action at the Bespoke Series Workshop in Masterclass!

More engagements will be made between the producer of the items and the customer, which can elevate the customers’ loyalty by trusting the producers of the customized designs. This will lead to a memorable experience for both the individuals and craftsmen as well as serving inspiration points to others by applying their creativity in making items that has a unique backstory to them.

So let us help you tell your story!

Nyumai by Tenun,

a collective of young entrepreneurs and passionate talents in the Food and Beverage industry. Undeterred by our age and experience, we created Nyumai, a 6 days dinner pairing focusing on local cuisine, brought to life by modern day techniques.
Our collective techniques and cuisine is a reflection of our ideas, our gung-ho attitude and our determination to bring the very best to what food and beverages can offer.
We proudly present, Nyumai, by The Local Lads

Name: Achang Libat
Age: 28
Ethnicity: Lun Bawang

Chef Achang Libat hails from Kuching, Sarawak. He moved to Australia, Sydney, working with renowned Belgium chocolate franchise, Guylian. He later joined Balcon by Tapavino, a spanish Tapas restaurant. Never one to shy away from a challenge, he always enjoy creating local cuisine with his own culinary twist. He did his first commercial culinary installation, Reimagine, in 2018 at HAUS Kuching, an exploration of local and traditional flavors, with unconventional methods. His creativity and boldness with taking local cuisine to new heights landed him another installation at Rainforest Fringe Festival, “Plating The Wild”. He is now back with another culinary installation and spearheading a team of passionate and driven young chefs, Nyumai, an interpretation of classic cuisine from a chosen six ethnic communities of Sarawak.

Name: Hazel Tang
Age: 26
Ethnicity: Chinese, FooChow

Hazel Tang has been involved kitchen as far as she can remember, being taught to cook by her Mum since she was young. This kick-started her passion for cooking and she enrolled in a culinary school in Singapore at the tender age of 18. After graduating from culinary school, she started working at Cocotte and Brasserie Gavroche as a line cook where she developed an interest in French Cuisine and Culinary techniques. She went on to serve a stint at David Myers at Marina Bay Sands where she was trained in the art of fusion cuisine. Her last 4 years of working in Singapore was spent with the 1 Star Michelin restaurant, Burnt Ends, as a baker and chef. She also spent a stint as a Front of House staff at MeatSmith SG, an eclectic American smokehouse with an Indian twist and its bar, Rouge Trader, a hidden British colonial inspired speakeasy bar. After spending 8 years abroad, she moved back to Kuching to reconnect to her Chinese Sarawakian roots. Joined Nyumai by the Local Lads in hopes to boost the culinary scene as well as connect everyone from all walks of life, through food and heritage.

Name: Parry Jhaz Wee
Age: 22
Ethnic: Chinese – Filipino

Parry Jhaz is your modern-day culinary nomad. His appetite for the heat of the kitchen led him to the shores of Singapore at the young age of 17 in 2014, where he landed a job at esteemed restaurant, Long Chim by David Thompson. Later on, he joined Tippling club, one of the pioneers of Gastronomy Cuisine in Singapore, as a Stagiaire. Unlike his peers in his industry, he moved to Brunei to learn and understand permaculture farming, a system of farming that focuses on utilizing the patterns and resilient features observed in natural ecosystems. In 2016, armed with knowledge of agriculture techniques and clinary techniques, he moved to Wellington, New Zealand and joined Apache, a French-Vietnamese restaurant, where he executed a 4 hands collaboration dinner with the head chef and founder of Apache. Inspired with his working experience overseas, he moved back to Sarawak to learn and rediscover what his Motherland offers.

IBAN CUISINE
FROM LONG HOUSE TO HIGH TABLE
19TH NOVEMBER 2019
7.30pm – 9.30pm
MALAY CUISINE
KAMPUNG FLAIR TO URBAN FARE
20TH NOVEMBER 2019
7.00pm – 9.30pm
MELANAU CUISINE
COASTAL CUISINE TO CITY SKYLINE
21ST NOVEMBER 2019
7.00pm – 9.30pm
FOOCHOW CUISINE
VINTAGE TASTE IS GOLD
22ND NOVEMBER 2019
7.00pm – 9.30pm
ULU CUISINE
HIGHLANDS ROOTS FOR CULINARY INSPIRATION
23RD NOVEMBER 2019

7.00pm – 9.30pm
BIDAYUH CUISINE
COMMUNITY FEASTING IS LIFE
24TH NOVEMBER 2019
7.00pm – 9.30pm

Covering 14 different topics & spanning over 6 DAYS.

During TENUN WEEK 2019, Bespoke workshops are limited to 15 participants per session as it is a PAID workshops. 

Please WhatsApp to 012 272 3696 or email to hello@tenun.asia for more info.