From Malaysia to India: Chef Bob Ain’s global culinary voyage

In this episode of the Food Frontiers series, India Business and Trade engages with Chef Mohammad Kamarudin, president of the Culinary Association Malaysia, who shares his culinary journey, starting at 18 and working globally before becoming a consultant in 2019. He produces ready-to-cook and ready-to-eat products like Malaysian curry paste. He discussed the evolving trends in Malaysian cuisine, emphasising traditional flavours with modern innovations.

He noted the rise of health consciousness and sustainability, with an increase in plant-based options. Challenges include high ingredient costs and manpower shortages. Chef Bob also expressed interest in learning from Indian culinary techniques and street food culture during an upcoming visit to India.

Chef Bob ain - tpci

IBT: What inspired you to enter the hospitality industry, and how have you grown in the field since you started? 

Mohd Kamarudin: I am Mohammad Kamarudin, but people call me Chef Bob Ain. I am the president of the Culinary Association Malaysia. My culinary journey began when I was 18 years old. At that time, I never thought I would become a chef. Like many young people, I had a lot of dreams—I even wanted to be a pilot, you aspire to be something different from others. 

Eventually, I followed in my father’s footsteps. He was in the catering business. At 18, I started going to markets—early markets, night markets—and began cooking simple dishes. That’s when my interest in cooking started to develop. I told my dad that I wanted to become a cook like him. 

From there, I went to school and started working in 1994. Since then, I’ve traveled around the world. I worked on cruise ships and in the Middle East, including Ghana, Dubai, and Abu Dhabi. Later, I returned to Malaysia and worked in Sudan for flight catering before coming back to Malaysia to settle down. I continued working in flight catering until 2019 when I decided to start my own business as a consultant. I’ve since developed various products, including USA potatoes, Maggi products, and Australian meat.

Now, I also produce my own paste products, which I supply to industries across Malaysia. At the same time, I also appear on cooking shows, especially on Malaysian TV. I continue to juggle these activities to this day. 

IBT: Could you please provide detailed information regarding the products your company has developed and currently offers in the market?

Mohd Kamarudin: They are ready-to-cook and ready-to-eat products. I have curry pastes—Malaysian curry pastes, to be specific. I also have sambal and some Chinese product pastes that are convenient for the industry to use. 

Now, if you look at Malaysia, it’s quite hard to find young chefs these days. The interest in becoming a chef, especially after COVID, has changed. The mentality and approach have shifted, and it’s becoming more difficult to find talented young chefs here. 

IBT: As we are talking about a culinary exchange concept at the Asia Chefs Presidents Association meeting and the Indusfood trade fair, which you will be visiting. We in India would like to understand Malaysian cuisine better. What is unique or special about it? What is the philosophy behind Malaysian cooking? 

Mohd Kamarudin: Actually, the culinary landscape in Malaysia focuses on branding traditional flavours while also incorporating some modern, innovative elements. If you look at the trend now, there’s a slight shift in how food is presented and conceptualised. However, the authentic flavours are always maintained, staying true to the original essence of the dishes. 

Malaysian cuisine is influenced by global cultures, and there’s a harmonious blend of these influences in our cooking techniques. While modern trends are emerging, traditional Malaysian food hasn’t changed much. For example, Indian youngsters here are experimenting by adding cheese to dishes, which is not common in traditional Asian cooking. This is more of a fusion trend, especially popular in urban areas. 

That being said, we still preserve the traditional techniques and use local spices to maintain the identity and authenticity of our dishes. This balance between tradition and innovation defines the current landscape of Malaysian cuisine.

IBT: Do you also see a trend of rising health consciousness in your market? And how are you adapting your menus? Or how is the hospitality industry adapting to this health-focused trend? 

Mohd Kamarudin: Yes, definitely. The food trend now is leaning towards healthier options, and people are increasingly talking about sustainability. In response, we’ve incorporated some items like rice or plant-based cuisine. Instead of using meat, we now use plant-based meat substitutes. 

Of course, the flavour and texture may change slightly, but we’re also seeing a revival of traditional cooking methods, like fermenting food and slow cooking with natural ingredients. We make an effort to retain those elements while adapting to the trends. 

Globally, not just in Malaysia but across Asia, I’ve noticed a lot of changes influenced by platforms like YouTube, social media, and TV. However, I believe that even as trends evolve, the techniques and flavours should remain rooted in tradition. For example, even when we use plant-based substitutes, we ensure that the essence of the dish stays true to its origins. 

IBT: What are the most significant challenges in your industry, from your point of view, in 2025? 

Mohd Kamarudin: The biggest challenges are manpower and, definitely, ingredient costs. In Malaysia, whether the ingredients are sourced locally or imported, the costs are increasing. I wouldn’t say they’re extremely expensive, but the prices are definitely going up. 

That’s one of the reasons I’ve developed my own products as a solution. These products help reduce labour requirements because half of the work is already done. This way, we can control ingredient costs better. 

Another challenge is ensuring the quality of ingredients, especially during the rainy season. In such cases, we often have to import items from neighbouring countries like Indonesia, Thailand, or even India. For instance, chilli products are one of the largest imports from India. In Malaysia, especially during the rainy season, it’s difficult to get good-quality chilli. 

So, controlling costs and maintaining quality are the main challenges. We need to budget carefully and find efficient solutions to manage these issues.

IBT: We want to know your personal experience with Indian cuisine, and the second is how far it has integrated into Malaysia. Is there anything specific that Malaysian consumers have adopted and particularly like? 

Mohd Kamarudin:. I think if we’re talking about Indian cuisine, it’s quite similar to what we have in Malaysia because Malaysia is a multicultural country with Chinese, Malay (like me), and Indian communities. Personally, I love Indian food. I just came back from Penang, and if you’ve been to Malaysia, you’ll know that our food culture includes a lot of curries and mixed curries. 

It’s all about the herbs and spices, like curry leaves, turmeric, and other spices that are commonly used in Indian cooking. These ingredients inspire a lot of Malaysian dishes as well. I think Malaysian and Indian cuisines aren’t very different. The main difference might be in the cooking techniques, but the ingredients are almost the same because we’re both part of Asia. 

We love curry masala, naan—you name it. Whatever you eat in India, we eat here too. These dishes are some of our favourites, so there’s not much difference. If you ask what’s different between Indian cuisine in India and Malaysia, I’d say it’s mostly the cooking techniques and perhaps a slight variation in flavours. 

IBT: We would like you to share your anticipation for the upcoming conference and Indusfood. What are you looking forward to exploring, and how do you feel as the event approaches? What are you anticipating the most? 

Mohd Kamarudin: I am really looking forward to coming to India for the Asian President Forum. Regarding Indusfood 2025 in New Delhi, I’m particularly excited to explore the differences in cooking—especially the herbs and spices that we could use in Malaysia—and also to learn about traditional Indian cooking techniques. 

I believe Indian cooking incorporates a lot of traditional methods, especially with dishes like biryani, which I think will have techniques that differ from Malaysian cooking. That’s what I’m eager to learn about. 

I’m also very excited about experiencing the culture in India. I want to see the real Indian culture and how things are done there. I love street food, and I’ve seen a lot of it on social media. Some of it looks amazing, while some might not, but for me, street food is always the best. I’m also looking forward to trying a lot of vegetarian food.


Chef Mohammad Kamarudin, also known as Chef Bob Ain, is the president of the Culinary Association Malaysia and a renowned figure in the global culinary scene. His culinary journey began at the age of 18, when he discovered his passion for cooking while assisting his father in the catering business. Over the years, Chef Bob Ain honed his skills through various international experiences, including working on cruise ships and in the Middle East, where he explored diverse cuisines and cooking techniques.

Chef Bob Ain continues to influence Malaysia’s food industry, regularly appearing on Malaysian TV cooking shows while championing sustainability and innovation in the kitchen. His passion for culinary exchange, particularly with Indian cuisine, continues to shape his evolving career.

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