Latest news with #WorldTapasChampionship
Borneo Post
15 hours ago
- Entertainment
- Borneo Post
Sarawakian chefs showcase skills at World National Tapas competition in Kuching
Zulhizan prepares his sago flour-based tapas mixed with coconut and filled with prawns and a creamy, cheesy Sarawak laksa core. – Photo by Mohd Faisal Ahmad KUCHING (June 18): Flavours danced, knives flashed, and imaginations ran wild as 20 top Sarawakian chefs stepped into the culinary spotlight on Day Two of the World National Tapas & World Asia Tapas Competitions, Exhibition and Seminar 2025 here. Held from 10am to 2pm at KTS Garden, the high-stakes national tapas showdown gave each chef 25 minutes to prepare eight portions of their signature creations to earn a spot to represent Malaysia at the World Tapas Championship in Spain this November. The judging panel featured well-known chefs Michelle Goh, the youngest Malaysian woman to earn a Michelin star for her pastries; Jasbir Kaur, global culinary leader and founder of the Australasia Tapas Competition; Alex Ting, former head of Michelin-selected restaurant Alma in Shanghai and founder of Kyujin in Kuching; and Goh Ah Seng, Hall of Fame inductee for Cantonese Cuisine and chairman of Persatuan Tukang Masak How Yu Kuching. Nicholas's ayam pansuh is shaped like a tree with a longhouse as a backdrop. – Photo by Mohd Faisal Ahmad Among the contestants was Chef Nicholas Robert, who reinterpreted the traditional ayam pansuh by presenting it as a towering edible tree with a longhouse backdrop. Chef Zulhizan Sapawi fused bold flavours with local textures, crafting a sago flour-based tapas mixed with coconut and filled with prawns and a creamy, cheesy Sarawak laksa core. It was served with a kantan lemongrass gel and paired with a rich prawn Sarawak laksa sauce. Chef Jack Owens Atit impressed with a bonsai-themed presentation, featured his tapas shaped like a golden apple, calling it 'The Golden Gem'. Liew sets his Sarawak Laksa inspired tapas on top of a bowl of spices. – Photo by Mohd Faisal Ahmad Chef Liew Kit Kiet created a Sarawak laksa-inspired tapas served elegantly on a spoon resting in a bowl of local spices, blending tradition with refined presentation. While creativity was front and centre, the judges also considered commercial viability and overall taste. There will be awards for the top three winners, most creative, and most commercially viable. Winners will be announced tomorrow alongside the World Asia Tapas Competition results. KTS Garden lead World National Tapas & World Asia Tapas
Borneo Post
a day ago
- Entertainment
- Borneo Post
20 Sarawakian chefs to vie for spot at World Tapas Championship in Spain
Dr Sim (left) visits the one of the exhibition booths, showcasing China's braised lion-headed goose. – Photo by Mohd Faisal Ahmad KUCHING (June 18): Twenty Sarawakian chefs are set to compete at the national-level Tapas Competition today at KTS Garden for a coveted spot to represent Malaysia at the prestigious World Tapas Championship in Spain this November. The competition, part of the World National and Asia Tapas Competitions, runs from June 17 to 19 and is being hosted in Kuching for the second consecutive year. According to organising chairwoman and Sarawak International Technical and Vocational Education Association (SITVEA) president Sim Ling Ling, the national winner will earn an all-expenses-paid trip to Valladolid, Spain, to compete on the global stage. Sim speaks to reporters after the opening ceremony. – Photo by Mohd Faisal Ahmad On June 19, 16 chefs from 13 Asian countries will face off in the Asia-level competition, with the top three joining Malaysia's representative at the World Tapas Championship. Sim highlighted the inclusive nature of the competition, noting that both young aspiring chefs and veterans with decades of experience are taking part. 'There's no age barrier in this industry. What matters is your story, your creativity, and how you bring your culture to the plate. 'Like last year's winner, who created 'Rolo de Umai' ― a Sarawakian dish that made it to the world stage and was judged by Michelin-star chefs in France and the United States,' she told reporters after the opening ceremony. Deputy Premier Datuk Amar Dr Sim Kui Hian and Minister of Tourism, Events, and City Branding Of Valladolid City Council, Spain, Blanca Jimenez Cuadrillero were also present at the opening ceremony. Sim also confirmed that Sarawak will remain the official host of the Asia qualifier in the coming years, with plans to rotate the venue across cities such as Miri to encourage broader participation. 'We also hope to establish a closer partnership with Valladolid, Spain, where the World Tapas Championship is held annually. 'It's a Unesco Creative City with a rich cultural and culinary background, similar to ours in many ways,' she added. The three-day event features food and beverage exhibitions, workshops on sustainability ― including carbon-neutral food production and eco-friendly packaging ― as well as talks by international speakers from China, Indonesia, and Malaysia on halal compliance, food safety, and recycling. 'The idea is to promote not only culinary creativity but also environmental awareness. 'We want participants and visitors to understand how the food industry can innovate while staying sustainable,' Sim said. Exhibitors include international names such as Farina Winery from Spain and braised lion-headed goose with over 100 years of history from China, with representatives flown in to share the stories behind their products. 'There's a story behind every dish and every ingredient, and by bringing in the people behind the products, we give a platform for deeper appreciation and cultural exchange,' she added. Members of the public can also take part in the event through RM60 one-day passes or RM150 three-day passes, which include access to food sampling, workshops, live competitions, and networking with chefs. chefs Dr Sim Kui Hian lead Sim Ling Ling World Tapas Championship
