by DayakDaily Team
KUCHING, Nov 27: Two teams of Sarawakian chefs made the State proud by winning top honours at the 5th World Master Chef Competition of Cantonese Cuisine 2025 in Shantou, China, with Bidayuh flavours and a modern Sarawak Laksa emerging as stars of the event.
The chefs captured the judges’ attention with dishes deeply rooted in Sarawak’s unique identity. Their dishes earned the competition’s highest distinctions: the Platinum Award (Supreme Gold), and the Gold Award in the Fusion Chinese Cuisine category.
Bidayuh chefs; Iana Akam of Fairy Tavern, Bau and Robbie Richard of Little Fairy Cafe, Padungan, crafted a dish inspired by the culinary traditions of their Bidayuh and Dayak heritage.
Using indigenous ingredients such as Bunga Kantan, Daun Sup Dayak, Tepus, lemongrass, and local edible flowers, their dish presented the aromatics and colours of Sarawak’s rich rainforest in a refined competition setting.
Their entry combined classic Chinese cooking techniques (precise wok handling, controlled reduction work, and elegant plating) with unmistakable, authentic Sarawak flavours.
Their ability to balance and harmonise cultural authenticity with technical discipline demonstrated a high level of mastery in the Fusion category and with that, they earned one of the competition’s highest distinctions, the Platinum Award (Supreme Gold).
While for team chef Annie Wee from Annie Kolo Mee, Padungan and chef Linna Chieng, the duo stunned judges by presenting a modern interpretation of the iconic Laksa Sarawak, breaking down its flavours into refined contemporary components—including a signature Laksa-inspired mayonnaise.
Wee paired this dish with a tribute to the Black Pepper Chicken from the Guangdong region, preserving its Cantonese origins while infusing it with Malaysian depth and character.
Her dish showcased technical precision, including balanced spice profiles, delicate handling of rich laksa elements, and the retention of authentic Cantonese black pepper character.
The judges commended her ability to fuse heritage flavours from both cultures into a cohesive, elevated dish. Her blend of innovation, technical control, and cultural storytelling earned her team a Gold Award in the Fusion Chinese Cuisine category.
These chefs’ journey to this global event was made possible under the guidance and support of the president of Persatuan Peminat Gourmet Kuching, Valentine Leslie Udi, whose team coordinated and prepared the Sarawak delegation for the competition.
The 2025 edition of the World Master Chef Competition of Cantonese Cuisine in Shantou, China brought together 300 participants from 30 countries, assessed by 38 international judges, marking one of the most significant showcases for Cantonese, Chaozhou, and Fusion Chinese cuisine.
Amid such intense competition, Sarawak’s chefs not only held their own but stood out. Their wins mark not just a personal triumph, but a moment of pride for Sarawak, showcasing the region’s indigenous ingredients, culinary heritage and creativity on the world stage. – DayakDaily
