With the small of burning coconut meat filling the kitchen, an intrusive thought creeps into the back of my mind. Does the house have a fire alarm? Or insurance. Our host for the afternoon, Filipino-Bruneian fashion designer and entrepreneur Anyati Abdullah Orcullo, on the other hand seems to have no intrusive thoughts at all. Her happy chatter and shared explanations of the other guests in the back distract me enough to leave the burning coconut alone. Chef Datu Shariff Khaled Pendatun knows what he’s doing, after all. He’s on the last leg of cultural exchange trip organised in partnership with the Philippines Embassy in Brunei and the Philippines National Commission for Culture and the Arts (Sentro Rizal), to Brunei.
He spent time with students from the Laksamana College of Business’ Culinary School students, members of the public and diplomatic community, showcasing the culinary arts of Muslim. Captivating them with his profound knowledge and passion for traditionally dishes, there were varieties from Luzon, the Visayas and Mindanao, where Chef Pendatun is from. The highlight? It had to be Tiyula Itum, a traditional Mindanaoan black beef soup utilising the aforementioned burnt coconut meat, which is surprised diners with its deep savouriness and rich flavours. At the heart of it all, the concept of ‘dulang’ — a traditional way of serving food on circular platters symbolising community and generosity — truly shone through on this wonderful occasion.Â
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