By DayakDaily Team
KUCHING, Dec 14: Four Sarawakian chefs will take Sarawak’s signature flavours, including dabai, bunga kantan and rambutan, to the 22nd Khadhya Khurak 2025, one of India’s largest food exhibitions, from Dec 15 to 18 in Gandhinagar, Gujarat.
Chef Julian Lai Leonard Henry, Chef Robbie Richard Balcarek, Chef Iana Akam and Chef Annie Wee will showcase Sarawak’s and Borneo’s biodiversity, culture and culinary identity through dishes using tepus, bambangan, durian flower, roselle flower and Sabah avocado.
Their participation centres on the Super Chef Competition, the exhibition’s flagship segment broadcast nationwide across India, giving Sarawak cuisine wide international exposure.
Leading the delegation is Lai of Little Hainan Restaurant, who will receive the King Chef Award in recognition of his leadership and contribution to the culinary field, and will also serve as a judge for the Super Chef Competition.
The other three chefs, Balcarek of Little Fairy Cafe, Akam of Fairy Tavern and Wee of Annie Kolo Mee, will compete as Star Participants in the Non-Fire Cooking Category, with their segments broadcast live across India.
The Kuching South City Council (MBKS) showed its support during a send-off ceremony attended by MBKS Mayor Dato Wee Hong Seng and councillors Isaac Lee, Wilfred Mujah, Thomas Sim and Andy Tan.
During the ceremony, Wee handed over the Sarawak flag to Lai as head of the delegation, symbolising the trust and responsibility to represent Sarawak internationally.
“We are proud that our chefs are not only competing but also showcasing Sarawak on the global culinary stage, strengthening Kuching’s standing as a UNESCO Creative City of Gastronomy and promoting our state as a food tourism destination,” he said.
Wee also acknowledged the Malaysian Bersatu Culinary Sarawak Association for its role in nurturing local culinary talent. — DayakDaily
