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Borneo Post
01-07-2025
- Entertainment
- Borneo Post
Sarawakian talents shine at world culinary challenge in Ipoh
Wee (fourth right) in a group photo with the outstanding chefs. KUCHING (July 1): Sarawakian talents brought pride to the state after clinching eight medals, including five golds, at the Second Malaysia Culinary World Cup (MCWC) in Ipoh, Perak recently. Kuching South Mayor Dato Wee Hong Seng said the chefs from Kuching proved that Sarawak's rich, multicultural flavours could stand tall among the world's best in the prestigious competition, which gathered nearly 800 entries from over 26 countries. 'I am proud to announce that our chefs brought home a total of eight medals: five golds, two silvers, and one bronze. 'Such victory reflects not only individual mastery, but also the strength of Sarawak's diverse food culture,' he said in a statement. Wee said Bidayuh chefs Iana Akam, Janncy Nyohim and Robbie Richard Balcarek won the 'Borneo Cuisine' category through their authentic, story-rich presentation. 'Chef Robbie also secured another gold medal for his 'Nasi Goreng Daun Ubi' (Fried Rice with Tapioca Leaves) – a dish deeply-rooted in Sarawakian flavours. 'The fifth gold medal was claimed by Wilson Voon for his Hakka noodle dish. 'The silver medals were earned by Annie Wee Nyuk Ping and Benny Huang, who showcased the living legacy of 'Kolo Mee' and Fuzhou cuisine, whereas Kim Bong's creative 'Kolo Mee with Wagyus, which reflected innovation grounded in tradition, bagged the bronze medal,' said the mayor. He said as a Unesco Creative City of Gastronomy, Kuching continues to uphold the values of culinary heritage, sustainability, and cultural identity. 'Our chefs have demonstrated that through storytelling, skills and authenticity, our local cuisines can resonate with international audiences,' he said, while congratulating the chefs for carrying Kuching's gastronomic spirit to new heights and also for making Sarawak proud. Organised by the Malaysia Bersatu Culinary Association (MBCA) in collaboration with the Global Chef Union (GCU), MCWC had the chefs competing in 65 categorie,s which were judged by 115 professionals. The world-class platform for culinary excellence, innovation and heritage was also supported by Tourism Perak, the National Archives of Malaysia, Ipoh City Council, and the Perak State Development Corporation.
Borneo Post
12-06-2025
- Entertainment
- Borneo Post
13 Kuching chefs gear up for Culinary World Cup in Ipoh this June 27
(Seated, from second left) Jordan Wee, Wee, Lai, and others pose for a group photo during the press conference. – Photo by Roystein Emmor KUCHING (June 13): Kuching is set to make waves on the national and international culinary stage once again as 13 local chefs prepare to represent the city at the second edition of the Malaysia Culinary World Cup (MCWC), to be held from June 27 to 29, at Bulatan Sultan Azlan Shah in Meru Raya, Ipoh. The event, organised by the Malaysia Bersatu Culinary Association (MBCA) in collaboration with the Global Chef Union (GCU), will gather nearly 800 culinary entries from over 26 countries, including the United States, Australia, and nations in North Africa, the Middle East, and Southeast Asia. Kuching South mayor Datuk Wee Hong Seng said the city's participation in the MCWC reflects its commitment as a Unesco Creative City of Gastronomy to preserve, promote, and innovate Sarawak's diverse food heritage. 'This is more than just a culinary competition – it is a platform to celebrate the identity, stories, and creativity of Sarawak cuisine on a global stage,' he said during the press conference at Annie Kolo Mee here yesterday. Among the chefs representing Kuching are Annie Wee from Annie Kolo Mee, showcasing Sarawak Laksa and Kolo Mee; Wilson Voon from Da Pu Hakka Noodle, presenting Hakka Noodles; Robbie Richard from Little Fairy Cafe & Fairy Tavern, Lana Akam and Janncy Nyohim from Fairy Tavern, presenting Borneo Cuisine; Kim Bong from Mee Too, highlighting Kolo Mee; and Benny Huang from Xian Corner, presenting seafood cuisine. Also competing are Alvin Chin, who is Team Manager at Jordan's Signature Catering, along with teammates Yeo Ing Siang, Awang Mohd Safwan, Bradley Allan Jerome, Nicholas Banta Paul, and Nadia Tan. Their competition categories include modern Western poultry, mooncakes, seafood, mee goreng mamak, char kueh tiaw, and Malaysian Laksa. Adding prestige to the team are Chef Julian Lai from Little Hainan and Chef Jordan Wee, who will serve as MBCA committee members and judges at the event. Wee expressed pride in the team and their dedication to showcasing the true flavours of Kuching to the world, from traditional noodles to inventive modern creations. 'We wish our chefs all the very best. May they not only bring home medals, but also inspire others to appreciate and reimagine our culinary heritage in bold, creative ways,' he said. The MCWC is supported by Tourism Perak, the National Archives of Malaysia, the Ipoh City Council, and the Perak State Development Corporation. Highlighting the scale of the event, MBCA committee member Julian Lai said the MCWC will feature 65 competition categories judged by 115 professionals – 60 local and 55 international. Beyond the competition, visitors can look forward to a festive atmosphere similar to Kuching Festival, with 80 food stalls offering a variety of local and international dishes. 'It's not just for those competing. The public can also come, relax, and enjoy the food – just like what we have during the Kuching Festival, but this one is in Ipoh,' Lai added. Ipoh Kuching Malaysia Culinary World Cup
