By Wilfred Pilo
KUCHING, April 23: Sarawak could one day boast Michelin-starred restaurants, further strengthening Kuching’s standing as UNESCO Creative City of Gastronomy, said Wincent Dyi, a London-trained chef and culinary director of BEE Gastronomy Sdn Bhd.
Originally from Semporna, Sabah, Wincent, who has more than a decade of experience in the culinary world and is an admirer of celebrity chef Gordon Ramsay, said earning such recognition would require exceptional standards.
“So far, I know a Sarawakian, Michelle Goh, is heading a one-star Michelin restaurant in Bangkok. For those of us in the culinary profession in East Malaysia, she and her establishment are benchmarks to emulate.
“Michelin recognition is awarded independently and often unexpectedly. Who knows it could become a reality here,” he told Dayak Daily after the Global Chef Challenge Malaysia (GCCM) 2026 press conference at Kuching South City Council (MBKS) headquarters today.
Wincent said he is now focused on refining his craft while highlighting Sarawak’s rich array of local ingredients and herbs, with the aim of elevating them into fine dining experiences.
“We have ‘terung dayak’ (Borneo sour eggplant), as well as jungle ingredients like ‘bunga kantan’ (torch ginger) and ‘daun tepus’ (wild ginger leaves). These have already featured in international culinary competitions, where dishes using them have earned recognition.
“These ingredients offer a unique culinary direction, allowing Sarawak to present its flavours and craftsmanship on the global stage. I’m excited to explore that potential,” he added.
He noted that both Sarawak and Sabah have strong potential to produce culinary talents capable of transforming local ingredients into world-class dishes suited to international palates.
“I’m optimistic that eateries in Kuching can achieve Michelin-star status. We saw glimpses of that creativity during GCCM 2026 in Bintulu. The chefs’ skills and sense of flavour are impressive, and with the right platforms, such recognition is within reach,” he said.
A silver medallist in the professional Open main course category at GCCM 2026, Wincent also credited his team, comprising Bong Liu Sung, Gerald Marshall, Eunice Teo Ee, and Roazane Isabell Rabin, for their strong showing.
“We emerged champions in the BD1 Wedding Cake category, ranked top among professionals in seafood dishes, finished as first runners-up in the youth hot cooking tournament, and secured a gold medal in professional hot cooking, a gold medal in youth seafood, a silver in the professional open main course, and a bronze in the harvest display.
“These achievements are a source of pride for us. The dream of earning a Michelin star for our eatery feels increasingly attainable. It’s a journey, but one I believe every culinary organisation can aspire to with dedication and passion,” he said. — DayakDaily
