By DayakDaily Team
KUCHING, July 1: Borneo cuisine, Sarawak’s iconic Nasi Goreng Daun Ubi, and Hakka noodles emerged as golden highlights at the 2nd Malaysia Culinary World Cup (MCWC) 2025, as local chefs from Kuching took centre stage with eight dazzling wins, including five Gold medals, at the prestigious event in Ipoh, Perak.
Kuching South City Council (MBKS) Mayor Dato Wee Hong Seng emphasised that these victories reflect not only individual mastery but also the strength of Sarawak’s diverse food culture.
“As Mayor of Kuching South and on behalf of a city proudly designated as a Unesco Creative City of Gastronomy, I am delighted to celebrate the outstanding achievements of our local chefs at the 2nd Malaysia Culinary World Cup.
“I am proud to announce that our chefs from Kuching brought home a total of 8 medals: 5 Gold, 2 Silver and 1 Bronze,” he in a statement today.
Among the standouts were Sarawak’s Bidayuh chefs—Iana Akam, Janncy Nyohim, and Robbie Richard Balcarek—who clinched Gold in the Borneo Cuisine category with a rich, authentic story-rich presentation that celebrated their indigenous heritage.
Chef Robbie further impressed the judges by winning an additional Gold medal for his rendition of Nasi Goreng Daun Ubi (sweet potato leaves fried rice), a dish deeply rooted in Sarawakian flavours and tradition.
Also flying the Sarawak flag high was Wilson Voon, whose Hakka noodle dish won Gold for its exceptional taste and heritage representation.
Meanwhile, Annie Wee Nyuk Ping and Benny Huang captured Silver medals for their reinterpretations of Kolo Mee and Fuzhou cuisine, respectively.
Adding to the city’s medal count was Kim Bong, who earned a Bronze for his creative spin on Kolo Mee with Wagyu beef—an innovative fusion marrying international luxury with local nostalgia.
“Our chefs have shown that through storytelling, skill, and authenticity, local cuisine can resonate with international audiences,” Wee said.
He added that Kuching will continue championing culinary heritage, sustainability, and cultural identity in its journey as a global gastronomic destination.
“Congratulations to all our talented chefs. You have carried Kuching’s gastronomic spirit to new heights and made us all immensely proud.”
Held from June 27 to 29 at Bulatan Sultan Azlan Shah, the MCWC 2025 saw participation from over 26 countries, featuring nearly 800 culinary entries judged across 65 categories by 115 professionals.
Organised by the Malaysia Bersatu Culinary Association (MBCA) in collaboration with the Global Chef Union (GCU), and supported by Tourism Perak, the National Archives of Malaysia, and the Perak State Development Corporation, the event served as a global stage for culinary excellence and cultural storytelling. — DayakDaily
