TRAVEL: Malaysian chef serves heritage on a platter, from breadfruit fritters to deep-fried cow lungs

By Kim Dong-young Posted : October 19, 2025, 11:11 Updated : October 19, 2025, 11:15
Chef Dato Ismail Ahmad middle shows guests Malaysian traditional cuisine Oct 3 2025 AJP Kim Dong-young
Chef Dato' Ismail Ahmad (middle) shows guests Malaysian traditional cuisine at Restoran Rebung Chef Ismail in Kuala Lumpur, Oct. 3, 2025. AJP Kim Dong-young
SEOUL, October 19 (AJP) - Standing as one of Malaysia's most celebrated chefs, Dato' Ismail Ahmad showed guests how Malay breakfast is served and what rich culinary heritage the country boasts.

Inside Restoran Rebung Chef Ismail, a Malaysian heritage cuisine restaurant in Kuala Lumpur owned by the chef himself, visitors were greeted with aisles of full Malaysian breakfasts, ready to be scooped up and eaten by the platter.
 
Cekodok sukun a Malaysian snack made from mashed and fried breadfruit fritters and other traditional dishes at Restoran Rebung Chef Ismail Oct 3 2025 AJP Kim Dong-young
Cekodok sukun, a Malaysian snack made from mashed and fried breadfruit fritters, and other traditional dishes at Restoran Rebung Chef Ismail in Kuala Lumpur, Oct. 3, 2025. AJP Kim Dong-young
From cekodok sukun, a Malaysian snack made from mashed and fried breadfruit fritters, to paru goreng, a Malaysian specialty of deep-fried cow lungs, chef Ismail gestured for guests to see what Malay people usually eat for breakfast.
 
Ingredients for Nasi Lemak a go-to Malaysian dish with coconut rice cucumbers soft boiled eggs and more at Restoran Rebung Chef Ismail Oct 3 2025 AJP Kim Dong-young
Ingredients for Nasi Lemak, a go-to Malaysian dish with coconut rice, cucumbers, soft boiled eggs and more at Restoran Rebung Chef Ismail in Kuala Lumpur, Oct. 3, 2025. AJP Kim Dong-young
With more than thirty years of culinary expertise, chef Ismail's comedic yet warm attitude serves as one of the nation's trademark cooking personalities. Now serving both as a 'Dato,' a Malay equivalent of the honorary title of 'Sir' from Britain, and as Tourism Malaysia's Culinary Ambassador, chef Ismail gave a culinary tour to visitors.
 
Traditional Malaysian style fried rice at Restoran Rebung Chef Ismail in Kuala Lumpur Oct 3 2025 AJP Kim Dong-young
Traditional Malaysian style fried rice at Restoran Rebung Chef Ismail in Kuala Lumpur, Oct. 3, 2025. AJP Kim Dong-young
Moving on to the dining hall of his restaurant, chef Ismail ushered visitors to see his take on roti jala, a net-like crepe of Malaysian heritage served best with curries.
 
Chef Dato Ismail Ahmad explains to visitors how Malaysian people eat breakfast at Restoran Rebung Chef Ismail in Kuala Lumpur Oct 3 2025 AJP Kim Dong-young
Chef Dato' Ismail Ahmad explains to visitors how Malaysian people eat breakfast at Restoran Rebung Chef Ismail in Kuala Lumpur, Oct. 3, 2025. AJP Kim Dong-young
When asked how he started cooking, chef Ismail began frowning, as if to retrace his adolescent days.
 

"At six years old? In my village, it's all illegal. I lived with my grandmother, but she always warned me not to enter her kitchen, but I always went in when she was not around," he said.

"I started frying eggs, my eyes were busy cooking and recording it to my brain. Nobody asked me why I wanted to be a chef. The worst fear in my life is when I wake up and there is no food. It's okay with no clothes, no problem, no money, still no problem, but I must have food. Then after that I will find money," Ismail said with a smile.
 
Chef Dato Ismail Ahmad tries hiding his face with a slice of roti jala a Malaysian crepe-like snack at Restoran Rebung Chef Ismail in Kuala Lumpur Oct 3 2025 AJP Kim Dong-young
Chef Dato' Ismail Ahmad tries hiding his face with a slice of roti jala, a Malaysian crepe-like snack, at Restoran Rebung Chef Ismail in Kuala Lumpur, Oct. 3, 2025. AJP Kim Dong-young
Patting his round belly, chef Ismail shared his thoughts about good eating. "Some people, they want to be beautiful, they don't eat because they want to go on a diet. Then they go out finding men, but the men are all chubby."

Making jokes about his flimsy spatula provided at the demonstration, chef Ismail finished with a hearty invitation. "There is breakfast ready, so enjoy. Bon appétit!" 
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