Bidayuh chef Robbie Richard’s Little Fairy Cafe among Sarawak’s top indigenous restaurants

Robbie (second left) together with Little Fairy Cafe owner chef Iana and Lepau owner Marichelle Livan Lah at the Soul of Borneo Gala Evening at a hotel in Kuching on Aug 19, 2026.
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By DayakDaily Team

KUCHING, Aug 20: Young Bidayuh chef and entrepreneur Robbie Richard, founder of Little Fairy Cafe, has been recognised under the Top Indigenous Restaurants category at the Top 25 Restaurants Sarawak Awards 2026.

The award was presented by Premier of Sarawak Datuk Patinggi Tan Sri Abang Johari Tun Openg during the Soul of Borneo Gala Evening held in conjunction with PATA Travel Mart 2026 last night (Aug 19).

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In a statement today, Robbie said the recognition represents more than just an achievement for his restaurant.

“Receiving this recognition as a young Bidayuh chef means a lot to me. This is not only about Little Fairy Cafe, but also about representing where I come from and showing that our indigenous identity can be part of the wider culinary industry,” he said.

Little Fairy Cafe, known for highlighting Sarawakian and indigenous flavours, reflects Robbie’s belief that local cuisine can be elevated professionally while remaining deeply rooted in cultural heritage.

The 27-year-old entrepreneur from Bau said he hopes his journey will encourage more indigenous youth to pursue their ambitions, particularly in industries where representation remains limited.

“I want young indigenous people to know that our background is not a limitation. We can build businesses, become chefs, compete internationally and create something meaningful while still being proud of who we are,” he said.

Robbie also urged young people not to delay chasing their passions.

“You don’t have to wait until you are older to start. Start with what you have, learn along the way and don’t be afraid to fail. Age should never be a limitation to pursuing what you love,” he added.

He described the Top 25 recognition as both an achievement and a responsibility to continue promoting Sarawak’s Indigenous flavours while inspiring the next generation.

“If my journey can inspire even one young person from our community to believe that they can achieve something bigger, then it is worth it,” he said.

From Bau to Sarawak’s growing culinary stage, Robbie hopes his story demonstrates that heritage can be a strength, passion can become a career, and youth should never be a barrier to pursuing one’s dreams.

Also present at the event were Minister of Tourism, Creative Industry and Performing Arts Dato Sri Abdul Karim Rahman Hamzah, Deputy Minister of Tourism Datuk Sebastian Ting, ministry’s permanent secretary Morshidi Frederick, Sarawak Tourism Board (STB) chairman Dato Dennis Ngau, STB chief executive officer Dr Sharzede Salleh Askor, and PATA chief executive officer Noor Ahmad Hamid. — DayakDaily

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