JONGGA & NONGSHIM FARMER’S HEART HAILS AMBASSADOR CHEF WAN AS KIMCHI MAKING EXPERT AT MALAYSIA’S 1ST KIMCHI FESTIVAL

Malaysian Celebrity Chef Datuk Dr. Chef Wan was officially announced as the first Malaysian brand ambassador of Jongga and Nongshim Farmer’s Heart at Malaysia’s First Kimchi Festival hosted by K PLUS Food Market at The Curve, Mutiara Damansara. The distinguished chef was proud to be certified by the Seoul Kimchi Academy as a kimchi expert after undergoing intensive training in Korea.

Jongga and Nongshim Farmer’s Heart are two of the most renowned brands introduced to Malaysians by KMT Jaya Sdn. Bhd., the exclusive distributor of Korean national brands. Datuk Dr. Chef Wan was appointed as their brand ambassador for 1 year to frontline these major brands with the intention of raising awareness among Malaysians while establishing Kimchi as a versatile component in every meal - be it for breakfast, lunch, or dinner.

Datuk Dr. Chef Wan was presented with a certificate from the Seoul Kimchi Academy following his intensive Kimchi Making Specialist Course in Seoul, South Korea. Since becoming a Kimchi specialist,he has returned to Malaysia to introduce Korean-Malaysian fusion dishes such as the Kimchi Mee Goreng, among others, to all Malaysians. His first stint as the new brand ambassador of Jongga and Nongshim Farmer’s Heart saw him putting on a show at the Kimchi Festival to demonstrate hisKimchi making skills by preparing traditional Kimchi, Kimchi pancakes, and his creative use of Kimchiin Malaysia’s favorite dish - Mee Goreng.

Datuk Dr. Chef Wan said during the press conference, “I am sincerely delighted to have been giventhis opportunity to represent both Jongga and Nongshim Farmer’s Heart as a brand ambassador. Many people do not know how Kimchi can be integrated into a variety of both local and internationaldishes. After learning how to make Kimchi professionally, things have not been the same as I nowhave a deeper appreciation for the traditional Korean staple dish, and I have begun experimenting and incorporating it into a multitude of local dishes. With that, I look forward to sharing myprofound love for Kimchi with Malaysia, so that they are able to experience Kimchi as I have.”

The Kimchi Festival located right outside of the K PLUS Food Market premises was open to the publicand featured different types of kimchi, as well as the imported Korean ingredients that are used tomake them. Many activities such as traditional Korean games, mouth-watering Korean foodcompetitions, and others were organized in the spirit of commemorating the tradition of makingkimchi. Classes hosted by a Korean chef to educate the public on how to prepare kimchi were alsoheld for 40 participants on the first and last day of the Kimchi Festival.

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