By Karen Bong
KUCHING, June 12: A team of 13 talented chefs from Kuching will bring the authentic heritage flavours of Sarawak—including Sarawak Laksa and Kolo Mee—to the world stage at the 2nd Malaysia Culinary World Cup (MCWC), to be held at Bulatan Sultan Azlan Shah, Meru Raya, Ipoh, from June 27 to 29.
The prestigious culinary showcase, organised by the Malaysia Bersatu Culinary Association (MBCA), was first held in 2023 at Kuala Lumpur’s Putra World Trade Centre (PWTC), where it earned a Guinness World Records title as the world’s largest culinary competition.
This year, in collaboration with the Global Chef Union (GCU), the event is set to draw over 800 culinary entries from more than 26 countries, including the United States, Australia, North African nations, the Middle East, and Southeast Asia.
MBCA Sarawak Chapter vice president and chef Julian L Henry said the Sarawak team will proudly present signature heritage dishes such as Sarawak Laksa and Kolo Mee during the three-day culinary battle.
“These are everyday dishes in Sarawak, but they hold immense cultural and culinary value. Sarawak Laksa, for example, is widely accepted around the world for its rich, complex flavours.
“Its soup base, made from a paste of nearly 40 herbs and spices, gives it a unique flavour that sets it apart from other Malaysian laksas,” Julian said at a press conference at Annie Kolo Mee in Jalan Padungan today.
Julian from Little Hainan Restaurant in Padungan, explained that Kolo Mee’s origins lie in the Hakka community’s traditional Taipu noodles, introduced to Sarawak by Chinese immigrants.
“We are proud to have chef Wilson Voon showcasing Taipu Hakka noodles, which eventually evolved into the modern-day Kolo Mee—featuring dry noodles, minced pork, and a savoury sauce,” he added.
He emphasised that this new generation of chefs is tasked not only with preserving but also reimagining these heritage dishes for the global culinary scene.
Kuching South City Council (MBKS) Mayor Dato Wee Hong Seng expressed pride in the city’s participation, especially as a member of the UNESCO Creative Cities Network under the field of Gastronomy.
“As Kuching continues to grow as a UNESCO City of Gastronomy, our participation in the MCWC reflects our commitment to preserving, promoting and innovating our local food culture. This is more than just a competition—it’s a celebration of our identity, our stories, and the creative depth of Sarawak’s cuisine on a global stage,” he said.
Wee extended his best wishes to the chefs, hoping their efforts will inspire wider recognition of Sarawak’s culinary heritage and innovation.
The 13 chefs representing Kuching are: Annie Wee of Annie Kolo Mee (Sarawak Laksa, Kolo Mee); Wilson Voon (Hakka noodles); Robbie Richard of Little Fairy Café; Iana Akam and Janncy Nyohim of Fairy Tavern (Borneo cuisine); Kim Bong of Mee Too (Kolo Mee); Alvin Chin Wei Wee, Yeo Ing Siang, Awang Mohd Safwan, Bradley Allan Jerome, Nicholas Banta Paul, and Nadia Tan Sze Hui of Jordan’s Signature Catering (competing in categories such as modern Western poultry, seafood, mooncakes, and Malaysian favourites like Mee Goreng Mamak, Char Kueh Tiaw, and Sarawak Laksa); and Benny Huang of Xian Corner (seafood cuisine).
So far, the competition has attracted 660 entries, including 500 local and 160 international participants.
The three-day event will feature 65 categories open to professional chefs, culinary students, and persons with disabilities (OKUs), judged by 115 professionals—55 of whom are international experts.
Visitors will also be able to enjoy local delicacies and shop at 80 booths showcasing food products throughout the event.
Strategic partners of MCWC 2024 include the National Archives of Malaysia, Tourism Perak, Ipoh City Council, and the Perak State Development Corporation. — DayakDaily
