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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
