KUCHING: As a member of the UNESCO Creative Cities Network under the field of gastronomy, Kuching is once again set to shine on the international culinary stage.
From June 27 to 29, a team of 13 chefs from Kuching will participate in the prestigious Malaysia Culinary World Cup (MCWC) 2025, held at Bulatan Sultan Azlan Shah, Meru Raya, Ipoh, Perak.
The MCWC, organised by the Malaysia Bersatu Culinary Association (MBCA) in collaboration with the Global Chef Union (GCU), will feature nearly 800 entries from more than 26 countries, including the United States, Australia, and nations across North Africa, the Middle East, and Southeast Asia.
“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,” said Kuching South City Council (MBKS) Mayor, Datuk Wee Hong Seng.
“As Kuching continues to grow as a UNESCO City of Gastronomy, our participation underscores our commitment to preserving, promoting, and innovating our local food culture.”
Representing the flavours of Kuching are chefs, Annie Wee (Sarawak laksa and kolo mee), Wilson Voon (Hakka noodles), Robbie Richard, Lana Akam and Janncy Nyohim (Borneo cuisine), Kim Bong (kolo mee), and Benny Huang (seafood cuisine), among others.
The dynamic team from Jordan’s Signature Catering will compete in a range of categories from mooncakes to western poultry, mee goreng mamak, char kueh tiaw, and Malaysia laksa.
Kuching is also proud to be represented on the judging panel by Chef Julian Lai (Little Hainan) and Chef Jordan Wee, both serving on the MBCA Sarawak Chapter as Vice President and Secretary, respectively.
“This competition is unlike any other in the world,” shared Lai.
“It includes categories for professional chefs, amateurs, students, and even OKU (persons with disabilities), a level of inclusivity rarely seen globally.
“It is not just about winning gold, silver or bronze medals, but about achieving international culinary standards and celebrating our Malaysian food identity.”
Lai explained that scoring is based on international benchmarks chefs are judged individually and can all achieve medals based on performance rather than ranking against each other.
Judging criteria include safety, hygiene, presentation, food waste management, taste, and plating.
He also highlighted Sarawak laksa and kolo mee as stand-out dishes.
“In the international culinary world, Sarawak laksa is ranked among the top 10 best breakfast meals globally.
“Its rich blend of over 30 ingredients in the laksa paste is what sets it apart.
“Likewise, kolo mee, which has evolved from Hakka noodles, is a simple but globally appealing dish,” he added.
The event will also feature 80 food stalls and cultural exhibitions, making it both a competition and a culinary festival.
Organised in collaboration with Tourism Perak, Ipoh City Council, and Perak State Development Corporation, the MCWC 2025 is expected to be one of Malaysia’s most significant culinary showcases.
