A Sabahan scholar has become the first Malaysian to feature the country’s cuisine at the annual Summer Festival of TU Dortmund University in Germany, marking a milestone for the university’s international celebration.
Twenty-four-year-old K. Ganeisraaj, a Public Service Department scholar pursuing a degree in Data Science and Artificial Intelligence, introduced Malaysian favourites including nasi lemak, Aiskrim Malaysia (ice cream potong), iced Milo and green milk tea to lecturers, students and visitors.
He also wore a traditional Baju Melayu with a matching sampin, with the assistance of fellow Malaysian students before the festival began.
The university recognised the milestone in its official festival invitation, stating that Malaysian cuisine would be featured at the Summer Festival for the first time.
Promoting Malaysia through food and culture
Speaking to the New Straits Times, Ganeisraaj said the initiative was about more than serving food.
‘It was about sharing Malaysian culture, representing Sabah and giving people here a taste of home. Food is one of the best ways to introduce our country and bring people together,’ he said.
Founded in 1968, TU Dortmund University is one of Germany’s leading research and technical universities. Located in North Rhine-Westphalia, it has more than 35,000 students and offers around 80 bachelor’s and master’s degree programmes.
The university is recognised for its strengths in engineering, computer science, statistics, physics and spatial planning.
A proud moment for Malaysians in Dortmund
Ganeisraaj said there are only about eight Malaysians studying at TU Dortmund University and an estimated 40 to 50 Malaysians living in Dortmund, making the achievement especially meaningful for the local Malaysian community.
He said the opportunity demonstrated that even a small Malaysian community could make a meaningful contribution while raising the country’s profile overseas.
Ganeisraaj also shared that he had previously founded a Malaysian food technology startup, TAPAUU, at TU Dortmund. However, this year’s Summer Festival marked the first time Malaysian cuisine had officially been included in the university’s programme.
Besides the international food fair, the festival featured exhibitions, scientific demonstrations, interactive activities, live performances and family-friendly programmes, attracting thousands of students, staff, alumni and members of the public.
Ganeisraaj said he hopes the successful debut will encourage more Malaysians studying abroad to promote the country’s rich culture and cuisine.
‘I hope this is just the beginning. I want more Malaysians overseas to proudly introduce our food, traditions and hospitality wherever they are,’ he said.
