By Dayangku Hidayatul
KUCHING, Dec 19: Sarawak cuisine continues to gain global recognition after three local chefs put the State firmly on the world culinary map with a clean sweep in the Non-Fire Cooking Category at a prestigious culinary competition in India.
Kuching South City Council (MBKS) Mayor Dato Wee Hong Seng said the achievement reflected the excellence of Sarawakian chefs on the international culinary stage.
“Recently, the Khadhya Khurak SuperChef Competition in India, widely regarded as of the country’s largest and most prestigious culinary competitions, Sarawak made history.
“Three Sarawakian chefs swept all the top three positions in the Non-Fire Cooking Category, a remarkable accomplishment that reflects not only individual excellence, but the strength and depth of Sarawak’s culinary community,” he said during his speech at the MBKS headquarters today.
Wee said Chef Robbie Richard Balcarek of Little Fairy Café won the Gold Award, Chef Iana Akam of Fairy Tavern received the Silver Award, while Chef Annie Wee of Annie Kolo Mee secured the Bronze Award.
He added that the achievement highlighted the chefs’ dedication and creativity, further distinguished by their exclusive use of Bornean ingredients.
“Through thoughtful reinterpretation of our indigenous produce, they presented refined dishes that captivated an international panel of judges from diverse culinary backgrounds.
“In doing so, they carried a clear message to the world that Sarawak’s heritage, flavours, and stories deserve a place on the global culinary stage,” he said.
Chef Robbie said the win went beyond a personal milestone, describing it as a victory for Sarawak and the Bidayuh community that affirmed the place of indigenous ingredients on the global stage.
Meanwhile, Wee said Chef Iana’s achievement has inspired wider recognition of Sarawak’s culinary identity, while Chef Annie Wee has proven that local traditions can shine internationally.
He also congratulated Chef Julian Lai of Little Hainan Restaurant, who was awarded the King Chef Award in recognition of his lifelong culinary achievements and his role as a judge at the competition.
Wee further noted that these achievements not only bring pride to the individual chefs, but also enhance Kuching’s reputation as a UNESCO Creative City of Gastronomy.
“I think we have to take this opportunity to establish a bilateral relationship using food. We call it as a core component of culinary diplomacy,” he said.
MBKS, he added, remains committed to supporting culinary talents as they bring Sarawak cuisine to the global stage.
Wee said that by leveraging international competitions, cultural exchanges and the promotion of Sarawak’s identity, the State can drive economic growth, foster cooperation and remain aligned with global trends. — DayakDaily
