Far From Home, Close To Heart: Malaysians Abroad Uphold National Identity

By Muhammad Saufee Rosman

KUALA LUMPUR, Aug 3 (Bernama) — Despite having lived far from their homeland for many years, renowned United Kingdom-based chef Norman Musa and China-based restaurant entrepreneur Jasmine Kho remain deeply connected to their Malaysian identity.

Through their culinary ventures, both Norman and Kho have become passionate cultural ambassadors for Malaysia, showcasing the nation’s rich heritage through traditional cuisine abroad.

Norman, an award-winning chef from Butterworth, Penang, has been actively promoting Malaysian cuisine, particularly in London, through cooking classes, pop-up events and cookbooks.

“Through food, I connect with many people here in the UK and the Netherlands. It’s not about introducing Malaysian cuisine to others but also allowing me to connect with food lovers from different backgrounds in the UK, which makes me think how lucky I am to be a Malaysian and represent a country so rich in diversity and culture.

“I have many foodie friends who champion their native cuisines. With them, I exchange knowledge and ideas, and through this, I have gained a lot of respect for championing Malaysian cuisine, and the same goes for them,” he said when contacted by Bernama.

As part of his ongoing efforts to promote Malaysian cuisine, Norman, who moved to London in 1994, was recently invited to run a six-week chef residency at the popular venue The King & Co in London, which he saw as a valuable platform to showcase national dishes.

“And the response has been overwhelming. Events like this are always great for promoting the cuisine,” he said, noting that in addition to London, he also organises events in Amsterdam and Rotterdam to promote Malaysian cuisine following the publication of his Malaysian cookbook in Dutch last year.

Norman, who is no stranger to the international culinary world, was appointed Kuala Lumpur Food Ambassador in 2015 and has since hosted numerous events across Europe to promote the capital city as a gastronomic destination.

“Even now, I still see myself as a representative of Malaysia. One of the events I am organising is the Culinary Tour to Malaysia, which will take place in April 2026. I did one in 2022, and it was very successful with support from Tourism Malaysia. I sincerely hope they will support me again next year,” he said.

Norman, who takes great pride in being Malaysian, described National Month as a meaningful opportunity to express his patriotism.

“My late mum once said, ‘no matter how famous or known you become, don’t forget your roots and where you come from’, and I have been in the UK for more than half of my life, I still consider myself a migrant from Malaysia.

“One day, I’ll return and settle in Malaysia. At this moment, I still feel like a Malaysian flag bearer, championing our cuisine in Europe and receiving support from fellow Malaysians and the Malaysian government,” he said.

Meanwhile, Kho, who runs the Laksa Queen restaurant in Beijing, shared that her desire to introduce Malaysian cuisine stemmed from realising the lack of Malaysian flavours in China.

“It took me 10 years to promote Sarawak Laksa, as initially many Chinese thought it was Western food. As I studied my grandmother’s laksa recipe, I realised something important that Sarawak Laksa, with its delicate balance of 36 herbs and spices from the Maritime Silk Road – China, the Middle East, India and Southeast Asia – is harmoniously infused in one bowl, so perfectly balanced.

“It’s like friendships between countries seeking peace. This, to me, is powerful and transcends beyond just a bowl of laksa,” said the Kuching native, who has been living in China for nearly 20 years.

Kho said the goal of opening her restaurant was more than just a business venture, it was also about preserving cultural heritage.

The restaurant’s brand is distinctly Malaysian, with its interior design crafted to transport guests back to a 1960s-style kopitiam, where condensed milk tins, vintage posters, and a large mural depicting four generations adorn the ‘Laksa Queen’ premises.

“The mural is very personal. My daughter Adia is depicted in traditional Orang Ulu costumes, holding a bowl of Sarawak Laksa she enjoyed when she was just six months old.

“You’ll also see my late grandmother pounding spices, my maternal grandmother making kueh teochew, the two sisters selling curry noodles in Penang, the grandmother in Kuching in her 90s still running a kopitiam and other scenes from my roots,” she said.

While acknowledging the challenges of promoting Malaysian cuisine abroad, Kho emphasised the importance of passion and perseverance in educating the market, adding that the team has been sharing cultural stories on social media and has built a loyal fan base over the past decade.

As Malaysia celebrates National Month, she reflected that years of living abroad have only deepened her pride in being Malaysian, with a strong sense of cultural confidence firmly rooted in her identity.

— BERNAMA

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