What nasi lemak is to Malaysia, tapas is to Spain – an inseparable part of not just Spanish cuisine, but its culture. There’s no one-size-fits-all tapas: anything and everything that can be picked up easily by hand and shared can be considered tapas, whether it’s cold cuts, cheese on bread, olives, spicy potatoes – the list goes on.

We got to experience the way of life that is tapas at a media celebration in Kuala Lumpur, hosted by the Spain Tourism Board in conjunction with World Tapas Day, which falls on the third Thursday of June each year.

Held at Marta’s Kitchen in Hartamas, Kuala Lumpur (which I have had the pleasure of dining at before), the intimate but lively event was graced by the Ambassador of Spain to Malaysia, His Excellency Jose Luis Pardo, as well as a delegation from the city of Valladolid (renowned for its annual World Tapas Competition, which sees chefs from around the world presenting their most innovative creations) and Saborea Espana (Tasting Spain).

There’s a special connection between Valladolid and Malaysia – we actually just hosted the World Asia Tapas Competition (the regional leg of the contest) and the Malaysia National Tapas Competition in Kuching, with winners heading to the finals in November.

In his opening remarks, H.E Pardo emphasised that the tapa is a “unique ambassador of Spanish identity, offering not only flavour but a shared experience that brings people together.”

And a shared experience it was! Media guests were treated to delectable morsels whipped up by Chef Marta Alonso herself, as she brought us on a gastronomic trip to the different regions of Spain. Here’s everything we had:

Everything tasted delicious, but my personal favourites were the Spanish omelette – it seems ‘easy’ to make since it’s eggs and potatoes, but it takes a certain skill to get it right – and the Pulpo (octopus), which was soft and tender in the centre with a chewy exterior, and beautifully seasoned.

Spanish cuisine is vast, with flavours differing from the North to the South, and from East to West. Coastal regions such as Andalusia, Valencia (known for paella) and the Basque country emphasize seafod, while inland regions such as Castile and Leon are better known fo their hearty stews and roast meats. There’s a growing halal tourism market too, catering to Muslim travelers, especially in regions like Andalusia which has a strong Islamic heritage.

While I’ve had Spanish cuisine before, I walked away from the event with a newfound appreciation for the diverse flavours and heritage of this beautiful and passionate country. It’s time to put Spain on the bucketlist of travel destinations to go to next!

For more information on tourism in Spain, visit https://www.spain.info/en/. To find out more about the country’s culinary offerings, visit: https://tastingspain.es/en/.

*Photos not watermarked courtesy of Spain Tourism Board.