VALLADOLID, Spain: Sarawak-born chef, Liew Kit Kiet, has earned a place among the top five chefs in the international category of this year’s World Tapas Championship and Exhibition.
Representing Malaysia, Liew received the ‘Accésit Mahou San Miguel Award’ for his creation, ‘La Perla de Borneo’ (Pearl of Borneo) – a dish that highlighted the rich and distinctive flavours of Sarawak.
Expressing his joy, Liew said the recognition was “beyond words”.
He also expressed his appreciation to the Malaysian delegation and supporters who accompanied him throughout the competition.
“I had hoped to make it into the top three but knowing that I am in the top five is already an incredible feeling,” he said.
“I’m very happy and grateful for all the support – from the Sarawak Government, my mentors and everyone who has been with me throughout this journey.
“Everyone has been so supportive, and I wouldn’t have made it this far without them.”
When asked about his plans following the competition, Liew said he looks forward to returning to his restaurant and preparing for next year’s edition.
“I will go back, keep pushing, and continue improving. I’m already looking forward to next year’s tapas competition and championship,” he said.
This year’s World Tapas Championship 2025 celebrated culinary artistry and innovation, drawing talented chefs from around the world to the birthplace of tapas.
The top honour went to Andrea Vignali from Australia for his creation, ‘Humo bajo la tapa’ (Smoke Under the Lid), followed by Chen Cheng Dian from Taiwan with ‘Esmeralda’ in second place, and Øyvind Bøe Dalelv from Norway with ‘La reina del mar’ (The Queen of the Sea) in third.
Meanwhile, the ‘Accésit Querétaro Award’ went to Iñigo Tizón for ‘Los lunes al sol’ (Mondays in the Sun) and the ‘Accésit Alimentos de Valladolid Award’ went to Carlos Maestre Sánchez for ‘La nación más pequeña del mundo’ (The Smallest Nation in the World).
