KUCHING: The upcoming Borneo Culinary World Cup (BCWC) 2026 is set to elevate local culinary talent on the global stage, introducing a world-class, educational grading system for Sarawakian street vendors, home cooks and professional chefs alike.
Scheduled from August 5 to 7 at the Alumni Hall, Chung Hua Primary School No. 3, the event marks the first time this international competition is being hosted in Borneo.
It is jointly organised by the Malaysia Bersatu Culinary Association (MBCA) and the Ministry of Tourism, Creative Industry and Performing Arts Sarawak (MTCP).
Operating on international standard-based tiers rather than a standard knock-out format, participants will be graded directly against global benchmarks to earn globally recognised Gold, Silver, Bronze or Diploma credentials.
BCWC 2026 Organising Chairman, Chef Julian L. Henry, emphasised that bringing the World Cup to Kuching makes international evaluation accessible without the financial burden of traveling overseas.
“We can finally bring this over to Kuching so that everybody in Sarawak benefits – the chef, the cook, the street vendor, and the schools.
“The judge is actually your teacher. They give you points and teach you the right way to do it,” he said during a press conference at Baitulmakmur II today.
The event features 10 main categories and 48 sub-categories, highlighting global cuisines alongside indigenous staples like ‘manok pansoh’ and ‘tempoyak’.
Admission to the three-day event is entirely free for the public, reinforcing the event’s alignment with Kuching’s standing as a UNESCO Creative City of Gastronomy.
A unique ‘two-portion’ rule requires competitors to prepare one dish for the judges and a second identical portion for public tasting. All dishes will be strictly halal.
Interested culinary students, home vendors, and professional chefs can register via the official Borneo Culinary World Cup Facebook page by July 20.
