Raziman learnt how to make traditional Sarawakian dishes when he was a teenager as he often helped cook for weddings and other celebrations in Limbang, where he grew up. — SAMUEL ONG/The Star
In his compact, immaculate apartment in Kuala Lumpur, Raziman Sarbini, 30, is bent over a pile of colourful kuih. He smears jam between the intricate crevices and cracks and presses the layers together. “Yes, this looks good,” he says contentedly, a smile of satisfaction weaving its way across his face.
He props up the finished kuih lapis and everyone oohs and aahs appreciatively. “Oh, that’s pretty,” his friend Nurliyana Rusli exclaims.
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