LINYI, China: Sarawak’s culinary brilliance takes the spotlight as three accomplished chefs from Sarawak are featured at the China-Malaysia (Kuching) International Trade and Business Matching Conference and China-Malaysia Food Exchange Conference, held in Linyi, Shandong Province.
This high-level bilateral event brings together business leaders, culinary professionals, and cultural figures from both countries to foster stronger trade ties and promote meaningful cross-cultural exchange through food and enterprise.
Among the Malaysian culinary figures participating in the food exchange conference are chef Robbie Richard Balcarek, chef lana Akam, and chef Annie Wee all from Sarawak and proud Malaysia Culinary World Cup medalists, known for their commitment to preserving and elevating traditional Sarawakian cuisine on a modern stage.
Robbie, founder of Little Fairy Cafe, located in Padungan, Kuching, presents his signature ‘Terung Dayak Soup with Beehoon’ dish inspired by his Bidayuh heritage and modern culinary vision.
Featuring Sarawak’s native sour brinjal (terung asam) simmered in a tangy, comforting 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 with it our background, our culture, and a part of home,” said Robbie.
Founder of Fairy Tavern in Bau, lana showcases 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, it 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,” shared lana.
Founder of Annie Kolo Mee, Annie, based in Padungan, Kuching, presents the beloved ‘Sarawak Kolo Mee’, one of the region’s most iconic dishes.
Her version highlights springy egg noodles tossed in fragrant shallot oil, topped with savoury minced meat and sliced char siu.
Honouring the authentic taste of Sarawak’s hawker heritage, her preparation reflects consistency, quality, and deep cultural pride.
“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,” said Annie.
The group was specially invited to participate in a food-focused event aimed at celebrating cross-cultural friendship through cuisine.
More than just a showcase of flavours, the visit symbolised the growing importance of promoting Sarawak’s unique food identity on the global stage.
According to representatives from the association, the visit was not merely about serving dishes, it was about sharing stories, building goodwill, and strengthening bonds between communities through food.
The trip was hailed as a milestone for everyday food lovers, street vendors, and passionate home cooks who have long played a vital role in preserving traditional recipes.
