31-07-2025
Sarawakian chefs shine at China-Malaysia conference in Shandong
(From left) Chef Robbie, Chef Annie and Chef Iana in action in Shandong.
KUCHING (Aug 1): Three Sarawakian chefs were recently featured at the China (Linyi)-Malaysia (Kuching) International Trade and Business Matching Conference and the China-Malaysia Food Exchange Conference, held in Linyi, Shandong Province.
Chef Robbie Richard Balcarek, Chef Iana Akam, and Chef Annie Wee – all Malaysia Culinary World Cup medallists – proudly represented Malaysia, showcasing their unique interpretations of traditional Sarawakian cuisine.
Chef Robbie, founder of Little Fairy Café in Padungan, presented his signature 'terung' Dayak soup with 'beehoon', a dish inspired by his Bidayuh heritage.
Featuring Sarawak's native 'terung asam' (sour brinjal), simmered in a tangy broth with chicken and vermicelli noodles, the dish is a tribute to ancestral flavours thoughtfully refined for today's audience.
'It's a meaningful experience to share our food stories with new audiences. Each dish we prepare carries our background, our culture, and a part of home,' he said in a statement yesterday.
Chef Iana Akam, founder of Fairy Tavern in Bau, showcased her original creation: smoked meat tapas with Bidayuh-style 'sambal'.
The dish features delicately smoked pork served with a handcrafted 'sambal' made using traditional Bidayuh spice techniques.
Rooted in indigenous flavours but styled with modern finesse, the dish exemplifies her flair for bridging heritage with contemporary culinary artistry.
'This is more than a culinary showcase – it's about honouring our roots and sharing a part of Sarawak's rich culinary heritage with the people of China. Sarawak is truly blessed with diverse and meaningful flavours,' said Chef Iana.
Meanwhile, Chef Annie Wee, founder of Annie Kolo Mee in Padungan, presented the iconic Sarawak 'kolo mee'.
Her version highlighted springy egg noodles tossed in fragrant shallot oil, topped with savoury minced meat and sliced 'char siu' – a faithful nod to the region's beloved hawker heritage.
'I've been eating and making 'kolo mee' since I was young. It's a flavour that brings comfort and home to so many Sarawakians. Being able to share and serve it abroad is a proud moment for me,' she shared.
The three Sarawakian chefs were specially invited to participate in this food-focused event, aimed at celebrating cross-cultural friendship through cuisine.
More than just a showcase of flavours, the event symbolised the growing importance of promoting Sarawak's unique food identity on the global stage.
It was also hailed as a milestone for everyday food lovers, street vendors, and home cooks who have long played a vital role in preserving traditional recipes.
The conference was organised by the Linyi Federation of Industry and Commerce, the Lanshan District Culinary Association, and Malaysian collaborators, as part of broader efforts to strengthen gastronomic, business, and cultural cooperation between China and Malaysia.
The event brought together business leaders, culinary professionals, and cultural figures from both countries, providing a platform for meaningful exchange and opportunities for Malaysian culinary talents to explore new markets and collaborations abroad. chefs China-Malaysia Food Exchange Conference culinary Sarawak Shandong
