KUCHING: Sarawak’s culinary excellence continues to shine on the international stage as two of its celebrated chefs, Julian Leonard Henry and Jordan Wee Wei Kiong, earned top regional honours at the prestigious IBA F&B and Chefs Awards Gala Night 2025 held recently at the ParkRoyal Collection Pickering in Singapore.
Julian, founder of Little Hainan Restaurant in Padungan, received the Southeast Asia World’s Best Traditional Restaurant Award 2025 in recognition of his dedication to preserving and elevating traditional Sarawakian and Hainanese cuisine.
“This award is not just for me or my team — it’s for every Sarawakian who believes in the power of tradition.
“Our local flavours tell stories of family, community and history.
“This recognition shows that traditional cuisine can still stand proudly on the world stage,” he said.
Meanwhile, Wee, founder of Jordan’s Signature Catering Services, took home the Southeast Asia World’s Best Catering of the Year Award 2025 for his creative approach and excellence in modern catering.
“To be acknowledged among Southeast Asia’s best is both humbling and inspiring.
“This award reflects the dedication of our entire team and the vibrant culinary talent that exists in Sarawak.
“We aim to continue pushing boundaries and sharing Sarawak’s flavours with the world” he said.
Meanwhile, on his Facebook post, Deputy Premier Datuk Amar Dr Sim Kui Hian congratulated the duo for their achievements, noting that their success symbolises Sarawak’s growing prominence in regional gastronomy.
“This is very timely and in line with Kuching’s position as Malaysia’s first UNESCO Creative City of Gastronomy, as well as the upcoming completion of the US$40 million Kuching Gastronomy Centre next year,” he said.
He said both chefs had paid a courtesy call on him recently to discuss upcoming initiatives including the Borneo Culinary World Cup 2026 and activities planned around the Kuching Festival 2026.
Dr Sim highlighted the ongoing transformation of Padungan as a vibrant dining district where traditional kopitiams serving Sarawak Laksa and Kolo Mee coexist with modern eateries like Little Hainan, Annie Kolo Mee and Izzy’s.
“Padungan has become a must-visit spot for tourists and locals alike — a place to dine, relax and experience our unique flavours.
“Thank you, Julian, Wee and everyone for playing your part in advancing Sarawak’s gastronomy and contributing to nation-building,” he added.
Beyond their personal milestones, both chefs are also spearheading the Malaysia Bersatu Culinary Sarawak Association (MBCSA), launched on Sept 17 to unite chefs, restaurateurs and culinary professionals under one inclusive platform.
As its first major initiative, MBCSA will host the Borneo Culinary World Cup (BCWC 2026) in Kuching next year at MBKS Hall.
The international event will bring together chefs, judges and culinary teams from around the world to celebrate unity, innovation and cultural heritage.
