By UOW Malaysia 

On 27 February 2025, UOW Malaysia welcomed 30 students and 3 teachers from Bunkyo University, Japan as part of a mobility program. The workshop, led by Chef Hamir Hamirudin bin Nazir at School of Hospitality, Tourism and Culinary Arts, UOW Malaysia, introduced the Japanese students to the diverse flavours of Malaysian cuisine through hands-on cooking sessions. Participants learned to prepare traditional Malaysian dishes such as Nasi Dagang, Gulai Ikan Salmon, and Gulai Daging​.

Throughout the workshop, Chef Hamir shared insights into the cultural significance of the dishes, giving students a deeper appreciation of the connection between food and culture in Malaysia. The event concluded with a tasting session, allowing the participants to enjoy the fruits of their labour and savour the experience Malaysian cuisine firsthand.

This workshop highlighted UOW Malaysia’s commitment to cultural exchange, fostering a greater understanding and appreciation of international cuisines among students from different backgrounds.