Master Chef To Export Malaysian Cultural Blend Of Foods, Featured In FHA A successful founder of the Asian food manufacturer, Master Chef Bernard Lee has decided to join the largest culinary international exhibition in Asia, which will be handled by Food&HotelAsia (FHA) in Singapore. His major focus in participating in this event is to promote the exquisite taste of Malaysian cuisine to the international taste palette through KI.TA’s selected products as he is targeting to export the goods to the largest of the islands in the British Isles, which is the United Kingdom. The founder of Chef B Sdn. Bhd, Master Chef Bernard Lee, will present a few best-selling KI.TA's products during the FHA tradeshow where the products will be centred towards wonton noodles. These five KI.TA’s wonton noodle’s product lines are divided into two versions, which are the soup and dry categories, with the flavours of chicken soup, classic dry wanton mee, Nyonya curry soup, Nyonya dry curry noodle, and last but not least, Thai style dry noodle. Besides his exportation purpose, the other reason why Chef Bernard Lee chose these Malaysian cultural fusion foods to be showcased at the trade fair is that these are symbols of the Nyonya and Peranakan traditions in Malaysia, which are his ancestry. “It is my pleasure to let all people around the world get to know and taste the original recipe of the Nyonya and Peranakans through the wonton noodles, which the food fusion from different cultures”, said Master Chef Bernard Lee. Do you know that due to the popularity of KI.TA’s wanton mee, approximately 300 000 to 400 000 pieces are sold each month. Plus, KI.TA also successfully sold 1 Million pieces in less than 6 months! How can Master Chef Bernard Lee have these amazing accomplishments? Well, it all started when COVID-19 started to spread worldwide, due to the restraining order by the Malaysian authorities, KI.TA was having a downturn as they received fewer customers and as a result, they had to mobilise 3 out of 4 of their restaurants in order to survive. On one fine day, a sudden idea came into his mind. The idea was about selling long-term shelf-life foods, as he noticed the panic buying happening among the societies during the pandemic and most of the items purchased were instant foods. Through this inspiration, he decided to create a cuisine that can fulfil the needs of the people at that time. Within 24 hours, Master Chef Bernard Lee successfully developed the recipe for Wonton Noodles. In the beginning, it only sold for thousands of pieces and then started to increase to tens of thousands. Flashback to the year 2014, KI.TA was actually started as an Asian food condiments specialist. There are various kinds of pastes and sauces manufactured by KI.TA including sambal paste, Teriyaki sauce, Thai paste, Nyonya curry paste, lemon sauce, Kong Po sauce, and so on. All these condiments are distributed at the standard weight of 90g (3.17oz) and they can be eaten once after opening it, as it has already been cooked beforehand during the manufacturing process. Anyhow, why should you try KI.TA’s wanton noodles? There are actually many benefits in every bite of wanton noodle soup. For example, despite all the nutrients that you can absorb from eating the dish, the broth from the wonton noodle itself can help you to get through the extreme cold weather as it really warms you from the inside out. The series of KI.TA’s wonton noodle soup, especially the chicken soup-flavoured, has a soothing yet refreshing aftertaste broth, which is very suitable for children and elders to enjoy. They definitely can carve a bright smile on their face by only serving this simple hearty meal. Chef Bernard Lee also stated, “It is believed that all chefs are responsible for the eating lifestyle and habits of consumers. Hence, the result of healthy eating.” Master Chef Bernard Lee will make his first appearance on 5th September 2022. This event will be held for four days, which lasts until 8th September 2022. FHA is genuinely an international trade fair synonymous with the food and lodging industry, and the main objective behind this culinary exhibition is to let everyone get to know and experience the new taste of a variety of cuisine from different cultures and heritage around the globe. Estimated around 100 000 trade visitors are expected to attend this exhibition this year. By having this exhibition, we can encourage ourselves to truly appreciate the food through learning and exploring about the origins, the culinary ingredients, how the foods are made, and more.